INGREDIENTS

1. 1 (4 lb)roasting chickens
2. 1 (12 ounce)packageherb stuffing cubes
3. 1cupwater
4. 3tablespoonsbutter
5. 1largeonion, chopped
6. 3/4cupfrozen chopped spinach, thawed
7. 2ouncesprosciutto or bakedham, cubed
8. 2clovesgarlic, minced
9. 2teaspoonsdried sage
10. 1/2teaspoondried rosemary
11. 2tablespoonsheavy cream
12. 2tablespoonslemon juice

DIRECTIONS

1. Preheat oven to 350.
2. Place roasting rack in large roasting pan.
3. Rinse chicken; pat dry with paper towels.
4. In large bowl, toss stuffing with 1 C water.
5. In large skillet, melt butter over medium heat.
6. Add onion, spinach, prosciutto, garlic, sage and rosemary to skillet; saute until tender, about 5 minutes.
7. Add spinch mixture to stuffing.
8. Stir in heavy cream and lemon juice; mix well.
9. Spoon stuffing loosely into chicken cavity, filling about 3/4 full.
10. Fold skin over openings and close with metal skewers.
11. Tuck wings under chicken.
12. Place on roasting rack.
13. Roast chicken until an instant-read meat thermometer, inserted in the thigh, not touching the bone, registers 180 and chicken is golden, about 1 hour 45 minutes.