My Yummy Stuffed Chicken

mollyshark

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 Boy

MollyShark,
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