! Roasting chicken (about 4 lbs.)
1 (12-oz.) pkg. herbed bread stuffing
1 cup water
3 Tbsp. butter
1 large onion, chopped
3/4 cup frozen chopped spinach, thawed
2 oz. prosciutto or baked ham cubed
3 cloves garlic, crushed
2 tsp. dried sage
1/2 tsp. dried rosemary
2 Tbsp. each heavy cream and lemon juice
Preheat the oven to 350*. Place roasting rack in large roasting pan. Rinse chicken, pat dry with paper towel.
In a large bowl, toss stuffing with 1 cup water. In large skillet melt butter. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet sauté 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 meat skewers. Tuck wings under chicken. Place on roasting rack.
Put foil over chicken breast, roast about 1 hour and 45 minutes, remove the foil the last 30 minutes of roasting for the breast is a golden brown.
Makes 6 servings
Note: I usually put a wooden spoon up side down under the breast skin and loosen it and put a butter herb mixture under the skin.
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