Mom’s Roasted Chicken | Diabetes Recipes

Mom’s Roasted Chicken | Diabetes Recipes.

Mom’s Roasted Chicken

This is a classic way to prepare the classic roast chicken, especially if its roots go back to Hungary. 6 ½ exchanges lean meat protein in a meal. However, I would get an uncomfortable, if not great, the chicken on the table for more than 6 people. There are about 26-28 ounces of meat in a bird book 4. It’s a little less than four and a half ounces per person.
If you take only 3 ounces (Recommended intake for protein) exchanges are 4 very lean meat, vegetables, ½, 1 fat. A roasting chicken 4 pounds
  • 1 cup chopped onions
  • 1½ tablespoons Hungarian sweet paprika
  • 2 cloves garlic
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground black pepper
  • Salt to taste
  • ½ cup water
1 Preheat oven to 350 ° F.
2 Rinse chicken, remove all visible fat. In a baking dish 9 x 9 inches, combine onion, paprika, garlic, ginger, black pepper and salt. Rub this mixture over chicken. Place the chicken down and roast 40 minutes.
3 Turn the side of the chicken breast side up. Add water, stir the juices from the bottom. Roast 50 minutes or until juices run clear when chicken is pricked with a fork (or plastic thermometer appears or if the temperature of chicken is 180 ° F).
4 Let stand 10 minutes before carving. Discard the fat skimmed oily skin and serve as a sauce for chicken.
Diabetic Exchanges: 6½ very lean meat; ½ vegetable; 2 fat
Mom’s Roasted Chicken



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