Okay, I've never really done a recipe like this, so I'd like to know how to enter it. I'm roasting an entire chicken, but it's going to be marinating in olive oil, rosemary, and garlic overnight. Ordinarily, I roast without any added fats or other extra ingredients (just dry rubs) so I just count the chicken itself.
So how do I do this? I have a roughly 3 lb chicken, whole. I'm adding 1/2 cup of olive oil to the surface. .25 overnight, then the rest will go on right before cooking.
I've read that a 3 lb roasted chicken will yield roughly 2 lbs of meat. I do intend to eat the skin and the dark meat (the dark meat's my favorite!) but there's really no way to enter this directly!
So, guidance? For your reference, here is the source recipe I'm using: www.saveur.com/article/Recipes/Roast-Chick
This thing is in the refrigerator marinating now, so this is dinner tomorrow. :) Help tracking? I could just track the cooked meat when I'm done, but that leaves out the potential added calories from the olive oil.
I know how to track the sauce and vegetables, but this whole chicken cooking thing is... mindboggling. ;)
Writer, mother, wife, and breadwinner. I love to run, but running doesn't love me, so I'm switching to my low-impact bike.
I'm not pregnant, just fat: My blog. fatnotpregnant.blogspot.com/
| current weight: 190.6