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Herb Roasted Chicken Recipe

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This recipe for Herb Roasted Chicken is from The Bever Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (4 lb) roasting chicken
1 (12 oz) package herbed bread stuffing
1 cup water
3 tbsp butter
1 large onion (chopped)
3/4 cup frozen spinach (thawed and chopped)
2 oz prosciutto or baked ham (cubed)
2 cloves garlic (minced)
2 tsp dried sage
1/2 tsp dried rosemary
2 tbsp heavy cream
2 tbsp lemon juice
Directions:
Directions:
1. Preheat oven to 350 degrees. Place roasting rack in large roasting pan. Rinse chicken; pat dry with a paper towels.
2. 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.
3. Add spinach mixture to stuffing. Stir in heavy cream and lemon juice; mix well.
4. 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.
5. Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching bone, registers 180 degrees and chicken is golden, about 1 hour and 45 minutes.

 

 

 

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