Roast Chicken with Matzo Stuffing and Cauliflower-Spinach Puree

Name: Roast Chicken with Matzo Stuffing and Cauliflower-Spinach Puree
Yield: 8 Servings
Ingredients: 2 4-1/2- to 4-3/4-pound chickens, rinsed, patted dry; 2 lemons, cut into wedges; 5 shallots, quartered; 8 fresh rosemary sprigs plus 2 tablespoons chopped fresh rosemary, divided; 8 fresh thyme sprigs plus 2 tablespoons chopped fresh thyme, divided; 2 tablespoons chicken fat or olive oil; 2 tablespoons chopped fresh Italian parsley; Cauliflower-Spinach Puree; Matzo Stuffing

By Brian Bistrong and Chieun Ko BistrongPhotographer Brian Finke

February 14, 2009

Recipe notes