Herb Roast Chicken from Grandma’s Kitchen

A savory stuffed chicken for any occasion, not just special ones.

INGREDIENTS:
1 roasting chicken (about 4 pounds)
1 (12 oz.) package herbed bread stuffing
1 cup water
3 Tablespoons butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 oz. prosciutto or baked ham, cubed
2 cloves garlic, minced
2 teaspoons dried sage
1/2 teaspoon dried rosemary
2 Tablespoons heavy cream
2 Tablespoons lemon juice

DIRECTIONS:
Preheat oven to 350 degrees F. Place roasting rack in large roasting pan. Rinse chicken and pat dry with paper towels.

In a large bowl, toss stuffing with 1 cup water. In large skillet, melt butter over medium heat. Add onion, 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 on roasting rack.

Roast chicken until an instant-read thermometer, inserted in the thigh, not touching bone, registers 180 degrees F. Chicken should be golden on the outside, about 1 hour and 45 minutes.

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