Featured Cookbook

ORDER/INFO

1. Roasted Chicken Stuffed Under the Skin

2. Duxelles

3. Spinach-Ricotta Stuffing

4. Chicken Breasts Baked on Mushroom Caps

5. Chicken Croquettes

6. Veloute Sauce

Book Description

In the original Joy of Cooking, Irma Rombauer wrote, "The chicken is a world citizen." Those words of wisdom have certainly withstood the test of time. They may even be truer today than they were in 1931. The draw of chicken is obvious: it's low fat, inexpensive, and easy to prepare--yet it can also be so... dull. As the star of its own volume in Joy's All About series, it truly shines.

... (more)

Joy of Cooking: All About Chicken

Authors: Irma S. Rombauer,Ethan Becker,Marion Rombauer Becker

Date: October 2000

ISBN: 074320204X

Publisher: Scribner

Hardcover

ORDER/INFO

Stuff this mixture under the skins of chicken pieces or of a whole, butterfiied, flattened bird.

Makes: about 2 cups

• One 12-ounce bunch or 10-ounce bag spinach, trimmed, washed, and coarsely chopped or 1 (10-ounce) box of frozen spinach, thawed

• 2 teaspoons olive oil

• 1/2 cup finely chopped onions

• 1 teaspoon minced garlic

• 1 cup ricotta cheese

• 1/2 cup soft breadcrumbs from day-old bread

• 2 tablespoons grated Parmesan cheese

• 2 teaspoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon ground black pepper

• Pinch of freshly grated or ground nutmeg

1. Heat in a large skillet or Dutch oven over medium-high heat the spinach until wilted. (If substituting frozen spinach, thaw a 10-ounce box of frozen spinach, squeeze it to remove excess liquid, chop coarsely, then toss with the breadcrumbs and ricotta cheese.)

2. Remove from the heat. When the spinach is cool enough to handle, squeeze out the excess liquid.

3. Return the pan to medium heat and heat the oil.

4. Add the onions and garlic and cook, stirring, until tender, 3 to 4 minutes.

5. Combine the spinach and sauteed vegetables in a large bowl and toss with remaining ingredients.

6. Use as a stuffing.

More From This Book:

1. Roasted Chicken Stuffed Under the Skin

2. Duxelles

3. Spinach-Ricotta Stuffing

4. Chicken Breasts Baked on Mushroom Caps

5. Chicken Croquettes

6. Veloute Sauce

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