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My Yummy Stuffed Chicken

mollysharkmollyshark Posts: 1,519
edited 4:13AM in EggHead Forum
I finally got up the energy (and was in town long enough) to make my spinach/cheese-stuffed chicken. It mixes wilted spinach (cooked, not ancient) with ricotta, romano, and egg, spices, swiss, and some other stuff. You stick it under the skin on a whole chicken. It always gets rave reviews so thought I'd try it on Eggy. Only problem I found was how well the Egg retains moisture. Instead of the spinach mix coming out like a creamed spinach consistency, it was almost runny. Of course a normal oven cook would dry it out, whereas the Egg adds additional moisture. It was still delish. Maybe something for EggFest. I guess I'll have to cut back the amount of liquid used in prep. Has anyone else found this with stuffings or fillings to avoid them being watery?


  • Nature BoyNature Boy Posts: 8,523
    Sounds awesome! Spinach is loaded with water...maybe it needed to be squeezed and wrung out a bit. Though you probably did that didn't ya?[p]Would breadcrumbs mess up the whole thing?? They would help soak up some liquid.[p]NB
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