Roast Chicken Stuffed With Spinach And Cheese
|Spinach||1⁄2 Pound, brown leaves and stems removed|
|Cottage cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs), grated|
|Garlic powder||1⁄2 Teaspoon|
|Broiler fryer chicken||1|
|Olive oil||2 Tablespoon|
|Ground thyme||1⁄4 Teaspoon|
Place spinach, with just the water which clings to leaves after washing, in saucepan; cover.
Cook until soft and done, about 8 minutes.
Squeeze with hands until dry.
Chop finely in blender or food mill; set aside.
Sieve cottage cheese.
Mix cottage cheese, egg, Parmesan cheese, salt, pepper and garlic powder.
Stir spinach into egg cheese mixture.
Heat oven to 375 degrees.
Cut chicken completely down front, splitting breast bone.
Remove neck bones.
Place chicken skin side up.
Press down with palm of hand to "pop" bones so that chicken will lie flat.
Use sharp knife and fingers to loosen skin on chicken to form a pocket between skin and chicken; start from neck edge, making sure skin is never broken or torn.
Do not loosen skin covering wings or drumsticks.
Place chicken skin side up in a shallow roasting pan.
Stuff pocket formed between skin and body with the spinach cheese mixture.
Press down to distribute evenly.
Fold neck skin down to cover the stuffing.
Tuck wings under body.
Brush chicken with oil; sprinkle with herbs and salt.
Roast about 1 1/4 hours, until skin is crispy brown.
Cut chicken lengthwise, then crosswise into fourths to serve.
1 - 10 Oz.Pkg.Frozen Spinach may be substituted for the fresh spinach.
Cook as directed on package.