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Garnished Roast Chicken

Name: Garnished Roast Chicken
Yield: 3 servings
Ingredients: the chicken; three cups bread cut in small dices; two tablespoons butter; two tablespoons bacon fat; three tablespoons chopped parsley; one large grated onion; one tablespoon thyme; two cups water

From The Swedish, French, American cook book, 1918

Serves 3

Serve with giblet sauce, potatoes, and green vegetables.

Presented as published in 1918. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

559Calories

23 gProtein

67 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories559 kcal

Protein23 g

Carbohydrates67 g

Fiber3.9 g

Sugars8.8 g

Total Fat29 g

Saturated Fat6.9 g

Monounsaturated Fat8.3 g

Polyunsaturated Fat5.1 g

Omega-30.3 g

Cholesterol72 mg

Sodium658 mg

Potassium338 mg

Calcium294 mg

Iron5.1 mg

Magnesium54 mg

Phosphorus243 mg

Zinc2 mg

Copper0.2 mg

Manganese0.9 mg

Vitamin D0.3 mcg

Vitamin C6.8 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B120.2 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.4 mg

Niacin (B3)9.9 mg

Folate14 mcg

Choline41 mg

Caffeine0 mg

Water287 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 269. The excerpt below is the record exactly as published.

Garnished Roast Chicken ( Poulet roti et garni) Clean, pick, and wash the chicken well; break the backbone so that the chicken lies flat on the pan; stuff" with bread stuffing. Stuffing. Three cups bread cut in small dices, two tablespoons butter and bacon fat, three tablespoons chopped parsley, one large grated onion, one tablespoon thyme, pepper and salt. Put bacon fat and butter in a frying pan; add the seasoning; stir about with a spoon (carefully so as not to let burn) until it is well mixed. Stuff and tie the chicken up with a string; put in a roasting pan with pepper, salt, little onion and carrot, and two cups water

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