🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 132 (from laksa076)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa132.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical, ml_categories_json AS ml_categories_json, ml_types_json AS ml_types_json, ml_intent_types_json AS ml_intent_types_json, meta_language AS meta_language, attrs_author AS attrs_author, ifNull(toUnixTimestamp(attrs_publish_time), 0) AS attrs_publish_time, ifNull(toUnixTimestamp(attrs_original_publish_time), 0) AS attrs_original_publish_time, ifNull(attrs_is_republished, 0) AS attrs_is_republished, ifNull(attrs_nr_words, 0) AS attrs_nr_words, ifNull(attrs_boilerpipe_nr_words, 0) AS attrs_boilerpipe_nr_words, ifNull(body_ext_links_number, 0) AS body_ext_links_number, ifNull(body_int_links_number, 0) AS body_int_links_number, ifNull(meta_nofollow, 0) AS meta_nofollow, ifNull(meta_noarchive, 0) AS meta_noarchive, ifNull(props_was_rendered, 0) AS props_was_rendered, ifNull(src_redirect, \'\') AS src_redirect, ifNull(download_time_msec, 0) AS download_time_msec, ifNull(download_ttfb_msec, 0) AS download_ttfb_msec, ifNull(download_size, 0) AS download_size FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.bbc.co.uk/food/recipes/creamy_garlic_chicken_54919\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.bbc.co.uk/food/recipes/creamy_garlic_chicken_54919\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.bbc.co.uk\/food\/recipes\/creamy_garlic_chicken_54919","crawl_time":1769818919,"first_indexed_time":0,"http_code":200,"src_unparsed":"uk,co,bbc!www,\/food\/recipes\/creamy_garlic_chicken_54919 s443","src_root_hash":"2272746388958996332","history_drop_reason":null,"meta_title":"Creamy garlic chicken recipe - BBC Food","meta_descriptions":["This creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread."],"attrs_boilerpipe_text":"An average of 4.9 out of 5 stars from 19 ratings\nThis creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread for dipping.\nEach serving provides 597 kcal, 37.3g protein, 2.2g carbohydrate (of which 1.5g sugars), 48.6g fat (of which 27.9g saturates), 0.2g fibre and 1.32g salt.\n2 tbsp salted\nbutter\n4\nchicken breasts\n, boneless, skin removed\n4 large\ngarlic\ncloves, finely chopped or crushed\n1½ tbsp\nplain flour\n400ml\/14fl oz hot\nvegetable stock\n300ml\/½ pint\ndouble cream\n1 tbsp cider\nvinegar\n15g\/½oz fresh\nparsley\n, finely chopped\nsea salt and freshly cracked\nblack pepper\nMethod\nPreheat the oven 200C\/180C Fan\/Gas 6.\nIn a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper.\nCook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate.\nTurn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously.\nPour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley.\nReturn the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through.\nRemove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping.\nRecipe tips\nIf you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6.","attrs_markdown":"[BBC Homepage](https:\/\/www.bbc.co.uk\/)\n\n- [Skip to content](https:\/\/www.bbc.co.uk\/food\/recipes\/creamy_garlic_chicken_54919#main-heading)\n- [Accessibility Help](https:\/\/www.bbc.co.uk\/accessibility\/)\n\n- [Your account](https:\/\/account.bbc.com\/account?lang=en-GB&ptrt=https%3A%2F%2Fwww.bbc.co.uk%2Ffood%2Frecipes%2Fcreamy_garlic_chicken_54919)\n- [Notifications](https:\/\/www.bbc.co.uk\/notifications)\n\n- [Home](https:\/\/www.bbc.co.uk\/)\n- [News](https:\/\/www.bbc.co.uk\/news)\n- [Sport](https:\/\/www.bbc.co.uk\/sport)\n- [Weather](https:\/\/www.bbc.co.uk\/weather)\n- [iPlayer](https:\/\/www.bbc.co.uk\/iplayer)\n- [Sounds](https:\/\/www.bbc.co.uk\/sounds)\n- [Bitesize](https:\/\/www.bbc.co.uk\/bitesize)\n- [CBBC](https:\/\/www.bbc.co.uk\/cbbc)\n- 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chicken](https:\/\/ichef.bbci.co.uk\/food\/ic\/food_16x9_1600\/recipes\/creamy_garlic_chicken_54919_16x9.jpg)\n\nSave to My Food\n\nRemove from My Food\n\nPrepare\n\nless than 30 mins\n\nCook\n\n10 to 30 mins\n\nServe\n\nServes 4\n\nDietary\n\n[Egg-free](https:\/\/www.bbc.co.uk\/food\/diets\/egg_free)[Nut-free](https:\/\/www.bbc.co.uk\/food\/diets\/nut_free)\n\nThis creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread for dipping.  \n  \nEach serving provides 597 kcal, 37.3g protein, 2.2g carbohydrate (of which 1.5g sugars), 48.6g fat (of which 27.9g saturates), 0.2g fibre and 1.32g salt.\n\nBy [Helen Upshall](https:\/\/www.bbc.co.uk\/food\/chefs\/helen_upshall)\n\n[Shopping list](https:\/\/www.bbc.co.uk\/food\/recipes\/creamy_garlic_chicken_54919\/shopping-list)\n\nShare\n\nclose panel\n\nShare page\n\nCopy link\n\n[About sharing](https:\/\/www.bbc.co.uk\/usingthebbc\/terms\/can-i-share-things-from-the-bbc)\n\nPrint\n\n## Ingredients\n###\n- 2 tbsp salted [butter](https:\/\/www.bbc.co.uk\/food\/butter)\n- 4 [chicken breasts](https:\/\/www.bbc.co.uk\/food\/chicken_breast), boneless, skin removed\n- 4 large [garlic](https:\/\/www.bbc.co.uk\/food\/garlic) cloves, finely chopped or crushed\n- 1½ tbsp [plain flour](https:\/\/www.bbc.co.uk\/food\/plain_flour)\n- 400ml\/14fl oz hot [vegetable stock](https:\/\/www.bbc.co.uk\/food\/vegetable_stock)\n- 300ml\/½ pint [double cream](https:\/\/www.bbc.co.uk\/food\/double_cream)\n- 1 tbsp cider [vinegar](https:\/\/www.bbc.co.uk\/food\/vinegar)\n- 15g\/½oz fresh [parsley](https:\/\/www.bbc.co.uk\/food\/parsley), finely chopped\n- sea salt and freshly cracked [black pepper](https:\/\/www.bbc.co.uk\/food\/black_pepper)\n\n[Recipe tips](https:\/\/www.bbc.co.uk\/food\/recipes\/creamy_garlic_chicken_54919#recipe-tips)\n\n[How-to videos](https:\/\/www.bbc.co.uk\/food\/recipes\/creamy_garlic_chicken_54919#how-to-videos)\n\n## Method\n1. Preheat the oven 200C\/180C Fan\/Gas 6.\n2. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper.\n3. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate.\n4. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously.\n5. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley.\n6. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through.\n7. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping.\n\n### Recipe tips\nIf you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6.\n\n### How-to videos\n## To play this video you need to enable JavaScript in your browser.\nThis video can not be played\n\n[How to prep garlic](https:\/\/www.bbc.co.uk\/food\/techniques\/how_to_prep_garlic)\n\n## Related recipes\n[Chicken tartiflette. 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The BBC is not responsible for the content of external sites. [Read about our approach to external linking.](https:\/\/www.bbc.co.uk\/editorialguidelines\/guidance\/feeds-and-links)","attrs_readable_markdown":"An average of 4.9 out of 5 stars from 19 ratings\n\n![Creamy garlic chicken](https:\/\/ichef.bbci.co.uk\/food\/ic\/food_16x9_1600\/recipes\/creamy_garlic_chicken_54919_16x9.jpg)\n\nThis creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread for dipping.\n\nEach serving provides 597 kcal, 37.3g protein, 2.2g carbohydrate (of which 1.5g sugars), 48.6g fat (of which 27.9g saturates), 0.2g fibre and 1.32g salt.\n\n- 2 tbsp salted [butter](https:\/\/www.bbc.co.uk\/food\/butter)\n- 4 [chicken breasts](https:\/\/www.bbc.co.uk\/food\/chicken_breast), boneless, skin removed\n- 4 large [garlic](https:\/\/www.bbc.co.uk\/food\/garlic) cloves, finely chopped or crushed\n- 1½ tbsp [plain flour](https:\/\/www.bbc.co.uk\/food\/plain_flour)\n- 400ml\/14fl oz hot [vegetable stock](https:\/\/www.bbc.co.uk\/food\/vegetable_stock)\n- 300ml\/½ pint [double cream](https:\/\/www.bbc.co.uk\/food\/double_cream)\n- 1 tbsp cider [vinegar](https:\/\/www.bbc.co.uk\/food\/vinegar)\n- 15g\/½oz fresh [parsley](https:\/\/www.bbc.co.uk\/food\/parsley), finely chopped\n- sea salt and freshly cracked [black pepper](https:\/\/www.bbc.co.uk\/food\/black_pepper)\n\n## Method\n1. Preheat the oven 200C\/180C Fan\/Gas 6.\n2. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper.\n3. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate.\n4. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously.\n5. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley.\n6. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through.\n7. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping.\n\n### Recipe tips\nIf you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6.","meta_canonical":null,"ml_categories_json":"","ml_types_json":"","ml_intent_types_json":"","meta_language":"en-gb","attrs_author":"Helen Upshall","attrs_publish_time":0,"attrs_original_publish_time":1690904350,"attrs_is_republished":0,"attrs_nr_words":"1004","attrs_boilerpipe_nr_words":"370","body_ext_links_number":6,"body_int_links_number":103,"meta_nofollow":0,"meta_noarchive":0,"props_was_rendered":0,"src_redirect":"","download_time_msec":190,"download_ttfb_msec":183,"download_size":64549}

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Boilerpipe Text	An average of 4.9 out of 5 stars from 19 ratings This creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread for dipping. Each serving provides 597 kcal, 37.3g protein, 2.2g carbohydrate (of which 1.5g sugars), 48.6g fat (of which 27.9g saturates), 0.2g fibre and 1.32g salt. 2 tbsp salted butter 4 chicken breasts , boneless, skin removed 4 large garlic cloves, finely chopped or crushed 1½ tbsp plain flour 400ml/14fl oz hot vegetable stock 300ml/½ pint double cream 1 tbsp cider vinegar 15g/½oz fresh parsley , finely chopped sea salt and freshly cracked black pepper Method Preheat the oven 200C/180C Fan/Gas 6. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. Recipe tips If you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6.
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Each serving provides 597 kcal, 37.3g protein, 2.2g carbohydrate (of which 1.5g sugars), 48.6g fat (of which 27.9g saturates), 0.2g fibre and 1.32g salt. By [Helen Upshall](https://www.bbc.co.uk/food/chefs/helen_upshall) [Shopping list](https://www.bbc.co.uk/food/recipes/creamy_garlic_chicken_54919/shopping-list) Share close panel Share page Copy link [About sharing](https://www.bbc.co.uk/usingthebbc/terms/can-i-share-things-from-the-bbc) Print ## Ingredients ### - 2 tbsp salted [butter](https://www.bbc.co.uk/food/butter) - 4 [chicken breasts](https://www.bbc.co.uk/food/chicken_breast), boneless, skin removed - 4 large [garlic](https://www.bbc.co.uk/food/garlic) cloves, finely chopped or crushed - 1½ tbsp [plain flour](https://www.bbc.co.uk/food/plain_flour) - 400ml/14fl oz hot [vegetable stock](https://www.bbc.co.uk/food/vegetable_stock) - 300ml/½ pint [double cream](https://www.bbc.co.uk/food/double_cream) - 1 tbsp cider [vinegar](https://www.bbc.co.uk/food/vinegar) - 15g/½oz fresh [parsley](https://www.bbc.co.uk/food/parsley), finely chopped - sea salt and freshly cracked [black pepper](https://www.bbc.co.uk/food/black_pepper) [Recipe tips](https://www.bbc.co.uk/food/recipes/creamy_garlic_chicken_54919#recipe-tips) [How-to videos](https://www.bbc.co.uk/food/recipes/creamy_garlic_chicken_54919#how-to-videos) ## Method 1. Preheat the oven 200C/180C Fan/Gas 6. 2. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper. 3. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. 4. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. 5. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. 6. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through. 7. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. ### Recipe tips If you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6. ### How-to videos ## To play this video you need to enable JavaScript in your browser. This video can not be played [How to prep garlic](https://www.bbc.co.uk/food/techniques/how_to_prep_garlic) ## Related recipes [Chicken tartiflette. 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Readable Markdown	An average of 4.9 out of 5 stars from 19 ratings ![Creamy garlic chicken](https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/creamy_garlic_chicken_54919_16x9.jpg) This creamy garlic chicken is the ultimate midweek comfort meal, served with seasonal greens and crusty bread for dipping. Each serving provides 597 kcal, 37.3g protein, 2.2g carbohydrate (of which 1.5g sugars), 48.6g fat (of which 27.9g saturates), 0.2g fibre and 1.32g salt. - 2 tbsp salted [butter](https://www.bbc.co.uk/food/butter) - 4 [chicken breasts](https://www.bbc.co.uk/food/chicken_breast), boneless, skin removed - 4 large [garlic](https://www.bbc.co.uk/food/garlic) cloves, finely chopped or crushed - 1½ tbsp [plain flour](https://www.bbc.co.uk/food/plain_flour) - 400ml/14fl oz hot [vegetable stock](https://www.bbc.co.uk/food/vegetable_stock) - 300ml/½ pint [double cream](https://www.bbc.co.uk/food/double_cream) - 1 tbsp cider [vinegar](https://www.bbc.co.uk/food/vinegar) - 15g/½oz fresh [parsley](https://www.bbc.co.uk/food/parsley), finely chopped - sea salt and freshly cracked [black pepper](https://www.bbc.co.uk/food/black_pepper) ## Method 1. Preheat the oven 200C/180C Fan/Gas 6. 2. In a large ovenproof frying pan or casserole, melt a tablespoon butter over a medium-high heat. Dry the chicken with kitchen paper before placing it into the hot pan. Season with a little salt and pepper. 3. Cook the chicken for 3–4 minutes, turn and cook for another 3–4 minutes until brown on both sides. Remove the chicken from the pan and transfer to a plate. 4. Turn the heat down to low and melt the remaining butter. Add the garlic along with a pinch of salt to stop it from burning. Fry gently for a minute. Sprinkle in the flour and stir through the garlic. Cook for another minute, stirring continuously. 5. Pour the stock, cream and vinegar into the pan and stir to combine all the ingredients. Add in any chicken juices from the plate and bring the sauce to the boil. Lower the heat and allow the sauce to gently simmer for 2 minutes before taking off the heat and stirring through half the parsley. 6. Return the chicken to the pan, gently submerging it in the sauce. Transfer the pan to the oven for 25 minutes until the chicken has cooked through. 7. Remove from the oven and allow the chicken to rest and the sauce to thicken at room temperature for 5 minutes. Sprinkle over the remaining parsley and a generous crack of black pepper. Best served alongside seasonal greens and potatoes or crusty bread for dipping. ### Recipe tips If you don't have an ovenproof frying pan, transfer the ingredients to an ovenproof dish before step 6.
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Language	en-gb
Author	Helen Upshall
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Original Publish Time	2023-08-01 15:39:10 (2 years ago)
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