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Add a photoRaciónes: 12
Ingredientes
- 5 lb roasting chicken
- butter or possibly extra virgin olive oil
- paprika
- chicken stock
- 1/2 c. sherry
- 4 c. rice cooked al dente
- 4 x Italian sausages (sweet or possibly warm) sliced
- 3/4 c. pine nuts toasted
- 3/4 c. plumped raisins
- salt & pepper to taste
- 1/2 c. pitted ripe olives sliced
Direcciones
- Mix all stuffing ingredients together, add in salt and pepper to taste. Moisten with some extra virgin olive oil. Stuff chicken, loosely. Seal chicken; vent and truss. Rub chicken well with butter and/or possibly extra virgin olive oil. Add in pepper and paprika to taste. Place chicken on back in a well greased pan. Bake in preheated 425F oven for 10 min. Add in chicken stock and sherry. Add in any unused stuffing. Reduce heat to 350F and roast about 20 min per lb.. Turn and baste as usual. Add in more stock or possibly sherry if needed.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 12 servings | |
| Calories 617 | |
| Calories from Fat 403 | 65% |
| Total Fat 45.08g | 56% |
| Saturated Fat 11.6g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 126mg | 42% |
| Sodium 369mg | 15% |
| Potassium 405mg | 12% |
| Total Carbs 17.28g | 5% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.02g | 1% |
| Protein 31.6g | 51% |
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