"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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Herb Roast Chicken Recipe

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This recipe for Herb Roast Chicken, by , is from Cooking With Care, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Kathy Hitt
Added: Friday, September 7, 2007
Category:
Category:
Ingredients:  
Ingredients:  
1 roasting chicken (about 4 lbs.)
1 (12 oz.) pkg. herbed bread stuffing
1 c. water
3 tbsp. butter
1 large onion, chopped
3/4 c. frozen chopped spinach, thawed
2 oz. prosciutto or baked ham, cubed
2 cloves garlic, minced
2 tsp. dried sage
1/2 tsp. dried rosemary
2 tbsp. each heavy cream and lemon juice
Directions:
Directions:
Preheat oven to 350º F. Place roasting rack in large roasting pan. Rinse chicken; pat dry with paper towels. In large bowl, toss stuffing with 1 c. water. In large skillet, melt butter over medium heat. Add onion, spinach, prosciutto, garlic, sage and rosemary to a 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 meat thermometer registers 180º F. and chicken is golden, about 1 hour 45 minutes.

 

 

 

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