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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 10 |
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This is from Grandma's Kitchen. Ingredients:
1 (4 lb) roasting chickens |
1 (12 ounce) package herb-seasoned stuffing cubes |
1 cup water |
3 tablespoons butter |
1 large onion, chopped |
3/4 cup frozen chopped spinach, thawed |
2 ounces prosciutto or 2 ounces baked ham, chopped |
2 minced garlic cloves |
2 teaspoons dried sage |
1/2 teaspoon dried rosemary |
2 tablespoons heavy cream |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 350*. Place roasting rack in large roasting pan. Rinse chicken; pat dry with paper towels. In 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* and chicken is golden, about 1 hour 45 minutes.
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