Mahogany Roast Chicken
Nutritional Info
- Servings Per Recipe: 25
- Amount Per Serving
- Calories: 186.0
- Total Fat: 10.7 g
- Cholesterol: 90.7 mg
- Sodium: 118.3 mg
- Total Carbs: 1.7 g
- Dietary Fiber: 0.0 g
- Protein: 22.4 g
View full nutritional breakdown of Mahogany Roast Chicken calories by ingredient
Introduction
The reason the serving number is 25 is that it is based on 3oz. servings of the chicken. If you eat more than that, than the serving number comes down significantly and the calorie intake increases significantly. The reason the serving number is 25 is that it is based on 3oz. servings of the chicken. If you eat more than that, than the serving number comes down significantly and the calorie intake increases significantly.Number of Servings: 25
Ingredients
-
1 chicken (5 lbs)
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper
2 tablespoons dark brown sugar
2 tablespoons balsamic vinegar
2 tablespoons white wine vinegar (can use dry vermouth but this will change the calorie count)
1/4 cup water
Directions
1. Preheat oven to 375 degrees. Remove giblets and neck; reserve for another use. Rinse chicken inside and out with cold running water; drain. Pat dry with paper towels. Sprinkle salt and pepper on outside of chicken.
2. With chicken breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string. Place chicken, breast side up, on rack in small roasting pan (13" X 9"). Roast chicken 45 minutes.
3. Meanwhile, prepare glaze: In bowl, stir brown sugar, vinegar, and white wine vinegar until sugar dissolves.
4. After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees and roast chicken, brushing with glaze twice more during roasting, until chicken is deep brown, about 30 minutes longer. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175 degrees to 180 degrees and juice run clear when thigh is pierced with tip of knife.
5. Transfer chicken to warm platter; let stand 10 minutes to set juices for easier carving.
6. Meanwhile, remove rack from roasting pan. Skin and discard fat from drippings in pan. Add water to pan; heat to boiling over medium heat, stirring until browned bits are loosened from bottom of pan. Serve chicken with pan juices.
Number of Servings: 25
Recipe submitted by SparkPeople user RACHEST25.
2. With chicken breast side up, lift wings up toward neck, then fold wing tips under back of chicken so wings stay in place. Tie legs together with string. Place chicken, breast side up, on rack in small roasting pan (13" X 9"). Roast chicken 45 minutes.
3. Meanwhile, prepare glaze: In bowl, stir brown sugar, vinegar, and white wine vinegar until sugar dissolves.
4. After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees and roast chicken, brushing with glaze twice more during roasting, until chicken is deep brown, about 30 minutes longer. Chicken is done when temperature on meat thermometer inserted in thickest part of thigh, next to body, reaches 175 degrees to 180 degrees and juice run clear when thigh is pierced with tip of knife.
5. Transfer chicken to warm platter; let stand 10 minutes to set juices for easier carving.
6. Meanwhile, remove rack from roasting pan. Skin and discard fat from drippings in pan. Add water to pan; heat to boiling over medium heat, stirring until browned bits are loosened from bottom of pan. Serve chicken with pan juices.
Number of Servings: 25
Recipe submitted by SparkPeople user RACHEST25.