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|  | Herbed Chicken w/Spinach Stuffing
one 5 to 6 pound whole roasting chicken
1 tablespoon of olive oil or cooking oil
1 teaspoon of dried basil, crushed
1 teaspoon of dried oregano, crushed
1 teaspoon of dried parsley flakes
1/4 teaspoon of garlic salt
two 10 ounce packages of frozen chopped spinach, thawed and well drained |  |
1 cup of chopped red sweet pepper
4 ounces of fully cooked ham, chopped
3/4 cup of soft bread crumbs (1 slice)
1/2 cup of sliced green onions
1/3 cup of pine nuts or slivered almonds
1/4 cup of margarine or butter, melted
1/4 teaspoon of black pepper
Green onion fans, optional
Red sweet pepper pieces, optional
Rinse chicken and pat dry with paper towels. Brush with oil. In a small bowl combine basil, oregano, parsley and garlic salt. Sprinkle over chicken; rub in with your fingers. Cover and chill for up to 24 hours.
For stuffing, combine the spinach, chopped red sweet pepper, ham, bread crumbs, sliced green onions, nuts, margarine or butter, and black pepper. If desired, cover and chill up to 24 hours.
Slip your fingers between the skin and breast meat of the bird, forming a pocket. Spoon some of the stuffing into pocket. Spoon some of the scuffing loosely into the neck cavity. Pull s\ neck skin to back; fasten with a small skewer. Lightly spoon the remaining stuffing into the body cavity. Tuck drumsticks under the band of skin that crosses the tail. If there is no band, tie drumsticks to the tail. Twist the wing tips under the chicken.
Place stuffed chicken breast side up, on a rack in a shallow roasting pan. Insert a meat thermometer into the center of an inside thigh muscle. The bulb should not touch the bone. Roast, uncovered, in a 325ºF. oven for 1 3/4 to 2 1/2 hours or till meat thermometer registers 180 to 185ºF. At this time, chicken is no longer pink and the drumsticks move easily in their sockets. When two thirds done, cut band of skin or string between drumsticks so thighs will cook evenly. Remove from oven; cover with foil. Let stand for 10 - 20minutes before carving. If desired, garnish with green onion fans and red pepper pieces.
Makes 10 servings. |
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