CHRISTMAS NUTS N' BOLTS SNACK RECIPE - FOOD.COM
This snack is standard issue at our house during the holidays. As a matter of fact, I make 2 turkey roasters of this, it's great for taking along to all the holiday parties. Go ahead and make it now. Store in a covered tin in a cool place, and yes, you can freeze it. Just reheat in a warm oven.
Total Time 1 hours
Prep Time 0S
Cook Time 1 hours
Yield 25 serving(s)
Number Of Ingredients 13
Steps:
- In a large glass bowl, melt the butter in the microwave.
- Stir in the worcestershire and all the spices, whisk until well blended.
- Pour the snack ingredients into a large turkey roaster, pour the sauce over top.
- Mix well, bake uncovered at 225 degrees for one hour, stirring every 10 minutes.
- Store in tins, makes a great hostess gift.
Nutrition Facts : Calories 237.6, FatContent 19.3, SaturatedFatContent 6.3, CholesterolContent 19.5, SodiumContent 292.7, CarbohydrateContent 14.3, FiberContent 3.1, SugarContent 1.7, ProteinContent 5.2
COUNTRY ROASTED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. —Judy Page, Edenville, Michigan
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 20 minutes
Prep Time 15 minutes
Cook Time 01 hours 05 minutes
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
Nutrition Facts : Calories 525 calories, FatContent 25g fat (7g saturated fat), CholesterolContent 157mg cholesterol, SodiumContent 1399mg sodium, CarbohydrateContent 19g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 52g protein.
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CHRISTMAS NUTS N' BOLTS SNACK RECIPE - FOOD.COM
This snack is standard issue at our house during the holidays. As a matter of fact, I make 2 turkey roasters of this, it's great for taking along to all the holiday parties. Go ahead and make it now. Store in a covered tin in a cool place, and yes, you can freeze it. Just reheat in a warm oven.
From food.com
Reviews 5.0
Total Time 1 hours
Calories 237.6 per serving
From food.com
Reviews 5.0
Total Time 1 hours
Calories 237.6 per serving
- Store in tins, makes a great hostess gift.
See details
COUNTRY ROASTED CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES, APPETIZERS, DESSERTS, HOLIDAY RECIPES & HEALTHY COOKING TIPS
This Dutch oven roast chicken recipe gets wonderful flavor from the celery, onion and parsley tucked inside. This is my family's favorite way to make roast chicken. When my daughter was away at school, she even called home to ask me for the recipe so she could make it herself. —Judy Page, Edenville, Michigan
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Dinner
Calories 525 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 01 hours 20 minutes
Category Dinner
Calories 525 calories per serving
- Preheat oven to 375°. Sprinkle inside of chicken with thyme and 1 teaspoon salt. Stuff chicken with onion, celery and parsley sprigs. Place in a greased Dutch oven. , Cover and bake for 30 minutes. Sprinkle remaining 1 teaspoon salt over chicken. Add potatoes and broth to pan. Bake, uncovered, 25 minutes longer., Increase oven temperature to 400°. Bake, uncovered, until potatoes are tender and a thermometer inserted in thickest part of thigh reads 170°-175°, 10-15 minutes. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. If desired, sprinkle with chopped parsley.
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