April 4, 2007

Herb Roasted Chicken and Stuffing

Do I have a great recipe today… Herb Roasted Chicken.

Beautiful meal and oh so tasty. If you arent’ a big fan of ham for your Easter holiday meal, try serving up this lovely presentation. It’s sure to be a crowd pleaser.

Herb Roast Chicken
By Lane


1 roasting chicken (about 4 pounds)
1 (12 ounce) package herbed bread stuffing
1 cup water
3 T. butter
1 large onion, chopped
¾ cup frozen chopped spinach, thawed and drained
2 ounces prosciutto or baked ham, cubed
2 cloves garlic, minced
2 tsp. dried sage
½ tsp. dried rosemary
2 T. each heavy cream and lemon juice
Salt and pepper to taste

Preheat oven to 350 degrees. Place roasting pan in large roasting pan. Rinse chicken and pat dry.

In a large bowl, toss stuffing with 1 cup water. In large skillet melt butter over heat and add onion, spinach, prosciutto, garlic, sage and rosemary. Sauté until tender, about 6 minutes.

Add spinach mixture to stuffing. Stir in heavy cream and lemon juice, mix well.

Spoon stuffing loosely into chicken cavity, filling about ¾ full. Fold skin over openings and close with metal skewers. Tuck wings under chicken. Place on roasting rack.

Roast chicken until thermometer registers 180 degrees and chicken is golden. This takes about 1 hour and 45 minutes. Let chicken rest for about 15 minutes before carving.

1 comment:

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