Hi Kathy, Yup, that’s a great one! I’ll put the recipe and picture up in the recipe section in a few days, but in the meantime, here’s the recipe: Herb Roast Chicken Grandma made special occasions even better with this savory stuffed chicken. Preparation time: 30 minutes Cooking time: 1 hour 45 minutes Serves 6 1 roasting chicken (about 4 pounds) 1 (12-ounce) package herbed bread stuffing 1 cup water 3 tablespoons butter 1 large onion, chopped 3/4 cup frozen chopped spinach, thawed 2 ounces prosciutto or baked ham, cubed 2 cloves garlic, minced 2 teaspoons dried sage 1/2 teaspoon dried rosemary 2 tablespoons heavy cream 2 tablespoons lemon juice 1. Preheat the oven to 350F. Place roasting rack in large roasting pan. Rinse chicken; pat dry with 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; sauté 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 180F and chicken is golden, about 1 hour 45 minutes. Grandma’s Secret Tip There was no wasting anything in Grandma’s Kitchen. She even had a use for the skin and bones of Sunday’s chicken dinner. She would use them to make her own stock which she would freeze in an ice cube tray and then save the cubes in freezer bags. That way she always had flavorful stock on hand to add to her homemade soups and sauces.