ArcaMax Chef - Main Course -- Roasted Herb Chicken

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Main Course -- Roasted Herb Chicken

1 4-pound chicken
One quarter cup butter
1 sweet onion, chopped
2 cloves garlic, minced
1 10-oz. package frozen spinach, thawed and drained
1 Tbsp. dried sage
1 tsp. dried rosemary
One quarter cup lemon juice
One quarter cup cream
12 oz. season bread stuffing
1 cup water

Melt butter in a large skillet and saute onion and garlic. Add spinach, sage and rosemary. Combine water and stuffing and stir until water is absorbed. Add spinach mixture to stuffing, stir in cream and lemon juice and mix well. Rinse out chicken and spoon in stuffing mixture. Bake stuffed chicken in 350 degree oven for 2 hours or until chicken is golden brown and cooked through.

The Skinny: Use fat free Half and Half in place of the cream.

Carrot Pudding

3 egg yolks
3 egg whites
One quarter cup sugar
2 Tbsp. cornstarch
1 cup milk
3 cup peeled carrots, cooked and mashed
One quarter cup butter
One half tsp. salt
One half cup bread crumbs
Two thirds cup cream
One half tsp. ground cardamon

Beat egg yolks and sugar until fluffy. Combine cornstarch and milk and stir. Heat milk and cornstarch in a saucepan over low heat until thickened. Add egg yolks and sugar stirring constantly. Add carrots, butter, salt, bread crumbs, cream and cardamon. Beat egg white until firm peaks form and add to carrot mixture. Pour into a lightly greased casserole dish and bake at 325 degrees for 1 hour or until set.

The Skinny: Use low fat milk and fat free Half and Half in place of the cream.

This news arrived on: 09/25/2009

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