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Diabetic Recipes

Poultry

 

Garlic Roast Chicken


2 fresh, plump, 3 - 4 lb. Chickens, rinsed and patted dry
2 lemons, halved
2 heads garlic, left whole, and sliced horizontally
6 sprigs fresh rosemary
4 T. Olive oil
Salt and pepper to taste
1 cup dry white or red wine

1. Preheat oven to 400. Rub chickens generously with garlic and place garlic, lemons, rosemary in cavities. Truss, or tie, wings and legs for even cooking. Rub chickens with oil and sprinkle with salt and pepper.

2. Place, breast side down, in roasting pan and roast 30 minutes. Turn oven down to 350 and turn chicken, breast side up, baste with wine and continue roasting another hour, basting approximately every 10 minutes until done. (180 degrees).

3. Serve with side dishes of choice.

Nutrition Information
Serving Size: 3 oz white meat, no skin
Calories: 120
Fat: 3 grams
Carbs: 0 grams
Protein: 21 grams
Cholesterol: 60 mg
Serving Size: 3 oz dark meat, no skin
Calories: 140
Fat: 7 grams
Carbs: 0 grams
Protein: 21 grams
Cholesterol: 55 mg

  
 

* Provided for information use only

 

 

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Last update on August 30, 2005
Partners: Acupuncture, Chinese Medicine.