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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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a savory stuffed chicken Ingredients:
1 (4 lb) roasting chickens |
1 (12 ounce) package herb 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, cubed |
2 cloves garlic, minced |
2 teaspoons dried sage |
1/2 teaspoon dried rosemary |
2 tablespoons heavy cream |
2 tablespoons lemon juice |
Directions:
1. Preheat oven to 350.
2. Place roasting rack in large roasting pan.
3. Rinse chicken; pat dry with paper towels.
4. In large bowl, toss stuffing with 1 C water.
5. In large skillet, melt butter over medium heat.
6. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes.
7. Add spinch mixture to stuffing.
8. Stir in heavy cream and lemon juice; mix well.
9. Spoon stuffing loosely into chicken cavity, filling about 3/4 full.
10. Fold skin over openings and close with metal skewers.
11. Tuck wings under chicken.
12. Place on roasting rack.
13. Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching the bone, registers 180 and chicken is golden, about 1 hour 45 minutes.
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