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Flour And Water Crust Chicken

 
One serving costs about $2.54 One serving costs about $2.54

$2.54 per serving

1 people like this recipe

1 likes

This recipe is ready in 90 minutes

Ready in 1 hour and 30 minutes

4 dairy-free,dairy free lunch,main course,main dish,dinner
spoonacular Score:8%

Spoonacular Score: 8%

 

Flour And Water Crust Chicken might be a good recipe to expand your main course recipe box. This recipe makes 4 servings with 1502 calories, 70g of protein, and 53g of fat each. For $2.54 per serving, this recipe covers 46% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour and 30 minutes. It is brought to you by Foodista. 1 person found this recipe to be scrumptious and satisfying. If you have salt and pepper, sage, thyme, and a few other ingredients on hand, you can make it. It is a good option if you're following a dairy free diet. Taking all factors into account, this recipe earns a spoonacular score of 84%, which is excellent. Try Coconut Flour Pizza Crust, Chickpea Flour Pizza Crust, and Almond Flour Pizza Crust for similar recipes.

Ingredients

Servings:
2 pounds
2 pounds flour
flour
some
some fresh sage
fresh sage
some
some fresh sage
fresh sage
some
some fresh thyme
fresh thyme
8 cloves
8 cloves garlic
garlic
2
2  lemons
lemons
4 Tbsps
4 Tbsps olive oil
olive oil
1 Dash
1 Dash salt and pepper
salt and pepper
2 cups
2 cups water
water
4.5 pound
4.5 pound whole chicken
whole chicken
2 pounds flour
2 pounds
flour
some fresh sage
some
fresh sage
some fresh sage
some
fresh sage
some fresh thyme
some
fresh thyme
8 cloves garlic
8 cloves
garlic
2  lemons
2
lemons
4 Tbsps olive oil
4 Tbsps
olive oil
1 Dash salt and pepper
1 Dash
salt and pepper
2 cups water
2 cups
water
4.5 pound whole chicken
4.5 pound
whole chicken

Equipment

oven
oven
mortar and pestle
mortar and pestle
oven
oven
mortar and pestle
mortar and pestle


Instructions

  1. MAKING THE CRUST:
  2. Mix all-purpose flour with water a bit by a bit. You may not need the whole 2 Cups. If you get a stretchy and sticky dough, you can stop adding the water already. I used about 1 1/2 Cups of water. Cover the dough and set it aside
  3. Prepare the marinade for chicken by bashing the lemon slices, sage, thyme and garlic with mortal and pestle
  4. Rub the chicken with the marinade and tuck in the lemon slices that you set aside earlier
  5. Divide the dough into 4 pieces and roll each out to 1/4" thick
  6. Place the chicken in the middle of the dough and wrap the dough around the chicken. This will create an air-tight compartment for your chicken. Leave it for 5 minutes
  7. Preheat the oven to 425 F and bake for one hour. The crust will be brown and charred a bit, but that's okay, we are not going to eat the crust. The crust is there to maintain the juiciness and tenderness of the chicken
  8. Let them cool for about 15 minutes before cracking them open
  9. Serve with potatoes and salad and watch your guests or loved ones be impressed

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.54
Ingredient
2 pounds flour
some fresh sage
some fresh sage
some fresh thyme
8 cloves garlic
2 lemons
4 tablespoons olive oil
4.5 pounds whole chicken
Price
$1.21
$0.02
$0.02
$0.21
$0.53
$1.00
$0.67
$6.51
$10.17

Nutritional Information

Quickview
1501 Calories
70g Protein
53g Total Fat
180g Carbs
54% Health Score
Limit These
Calories
1501k
75%

Fat
53g
82%

  Saturated Fat
12g
80%

Carbohydrates
180g
60%

  Sugar
2g
2%

Cholesterol
183mg
61%

Sodium
194mg
8%

Get Enough Of These
Protein
70g
140%

Selenium
113µg
162%

Vitamin B3
30mg
151%

Vitamin B1
1mg
131%

Folate
436µg
109%

Manganese
1mg
87%

Vitamin B2
1mg
85%

Iron
13mg
75%

Phosphorus
623mg
62%

Vitamin B6
1mg
54%

Vitamin C
36mg
44%

Copper
0.75mg
38%

Vitamin B5
3mg
34%

Zinc
4mg
33%

Fiber
7g
32%

Magnesium
107mg
27%

Potassium
810mg
23%

Vitamin E
2mg
20%

Vitamin B12
0.76µg
13%

Vitamin K
12µg
12%

Calcium
94mg
9%

Vitamin A
402IU
8%

Vitamin D
0.49µg
3%

covered percent of daily need

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