Ask Betty!
Do you have any cooking questionsor need a cooking tip?
Send a question and I will try to answer.
August 31, 2011
Herb Roast Chicken
Poultry Classics
Prep time:
30 minutescooking time:
1 hour 45 minutes“Grandma made special occasions even better with this savory stuffed chicken.”
Ingredients
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 each heavy cream and lemon juice
Directions
1
Preheat 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; saut 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.
Variations(0)
Reviews(0)
grandma's secret
grandma's secret
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.
You May Also Like...
Blue Mansion Collection
A timeless design inspired by colonial dinnerware of the 1700's. Set a table worthy of the founding fathers with this historic collection.
