| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | Tbspsns butter | |
| 2 | lb | Daikon, peeled cut into 4" |
| sticks | ||
| 2 | T | Melted butter |
| Salt & freshly ground black | ||
| pepper | ||
| 1 | 4-lb chicken |
INSTRUCTIONS
From SAVEUR (Sept/Oct 96) Preheat oven to 375. Melt 3 tbspsns butter in a small saucepan over low heat. Peel 2 lbs daikon and cut into 4" sticks. Toss daikon with 2 tbspns melted butter, season with salt & freshly ground black pepper,and scatter in a single layer in a roasting pan. Rinse a 4 lb. chicken, pat dry , the season inside and out with salt & pepper. Place chicken on top of daikon, brushing with remaining butter, and roast for 1-1 1/2 hours, occasionally stirring daikon to coat well with pan juices. Allow chicken to rest for 10 mins before carving. Posted to EAT-L Digest 27 October 96 Date: Mon, 28 Oct 1996 09:59:24 -0500 From: Twallace <twallace@BIDDEFORD.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 794
Calories From Fat: 264
Total Fat: 29.7g
Cholesterol: 61.1mg
Sodium: 3385.1mg
Potassium: 1960mg
Carbohydrates: 85.3g
Fiber: 30.1g
Sugar: 2.5g
Protein: 47.7g