A savory stuffed chicken for any occasion, not just special ones.<\/p>\n
INGREDIENTS:
\n1 roasting chicken (about 4 pounds)
\n1 (12 oz.) package herbed bread stuffing
\n1 cup water
\n3 Tablespoons butter
\n1 large onion, chopped
\n3\/4 cup frozen chopped spinach, thawed
\n2 oz. prosciutto or baked ham, cubed
\n2 cloves garlic, minced
\n2 teaspoons dried sage
\n1\/2 teaspoon dried rosemary
\n2 Tablespoons heavy cream
\n2 Tablespoons lemon juice<\/p>\n
DIRECTIONS:
\nPreheat oven to 350 degrees F. Place roasting rack in large roasting pan. Rinse chicken and pat dry with paper towels.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading Herb Roast Chicken from Grandma’s Kitchen<\/span>