"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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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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