30 minutes
Preheat oven to 350*F.
Place roasting rack in large roasting pan.
Rinse chicken; pat dry with paper towels. Set aside.
1 Roasting Chicken, about
4 pounds,
1 (12 ounce) package herbed bread stuffing,
1 cup water,
3 tbsps. butter,
1 large onion, chopped,
3/4 cup frozen spinach,
thawed,
2 ounces prosciutto, or baked ham, cubed,
2 garlic cloves, mince,
2 tsps. dried sage,
1/2 tsp. dried rosemary,
2 tbsps. each heavy cream,
and lemon juice.
serves 6
In a large bowl, toss stuffing with 1 cup of water.
In a large skillet, melt butter over medium heat.
Add onions, spinach, prosciutto, garlic, sage, and rosemary
to skillet. Saute until tender, about 5 minutes.
Add spinach mixture to stuffing. Stir in heavy cream, and
lemon juice. Mix well.
Spoon stuffing loosely into chicken cavity, filling about 3/4
full. Fold skin over openings, and close with metal skewers.
Tuck wings under chicken. Place chicken on roasting rack.
Roast chicken until an instant-read meat thermometer
inserted in thigh, not touching bone, registers 180*F.
and chicken is golden, about 1 hour, 45 minutes.
Preheat oven to 350*F.
Place roasting rack in large roasting pan.
Rinse chicken; pat dry with paper towels. Set aside.
1 Roasting Chicken, about
4 pounds,
1 (12 ounce) package herbed bread stuffing,
1 cup water,
3 tbsps. butter,
1 large onion, chopped,
3/4 cup frozen spinach,
thawed,
2 ounces prosciutto, or baked ham, cubed,
2 garlic cloves, mince,
2 tsps. dried sage,
1/2 tsp. dried rosemary,
2 tbsps. each heavy cream,
and lemon juice.
serves 6
In a large bowl, toss stuffing with 1 cup of water.
In a large skillet, melt butter over medium heat.
Add onions, spinach, prosciutto, garlic, sage, and rosemary
to skillet. Saute until tender, about 5 minutes.
Add spinach mixture to stuffing. Stir in heavy cream, and
lemon juice. Mix well.
Spoon stuffing loosely into chicken cavity, filling about 3/4
full. Fold skin over openings, and close with metal skewers.
Tuck wings under chicken. Place chicken on roasting rack.
Roast chicken until an instant-read meat thermometer
inserted in thigh, not touching bone, registers 180*F.
and chicken is golden, about 1 hour, 45 minutes.
