Ricotta-And-Herb-Stuffed Chicken
Serves: 6
Santiago Howell
1 January 1970
Based on User reviews:
41
Spice
52
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Make filling: Preheat oven to 400°F with racks in middle and lower third
2
Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes
3
Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper
4
Preheat oven to 400°F with racks in middle and lower third
5
Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes
6
Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper
7
Stuff and roast chickens: Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired)
8
Pat chickens dry, then spread flat, skin sides up, on a cutting board
9
Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit
10
Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan
11
Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin)
12
Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks
13
Tuck wing tips under
14
Stuff second chicken in same manner
15
Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper
16
Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches)
17
Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack
18
Continue baking until chicken is just cooked thourough and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more
19
Let chickens stand 10 minutes, then cut each into quarters
20
Serve with gratin
21
Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired)
22
Pat chickens dry, then spread flat, skin sides up, on a cutting board
23
Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit
24
Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper and spread chickens flat, skin sides up, in an oiled large (17- by 12-inch) shallow baking pan
25
Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin)
26
Using a small spoon, slide 2/3 cup ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks
27
Tuck wing tips under
28
Stuff second chicken in same manner
29
Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper
30
Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches)
31
Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack
32
Continue baking until chicken is just cooked thourough and an instant-read thermometer inserted into thickest part of a thigh (through stuffing; do not touch bone) registers 170°F and until gratin is puffed and golden, about 30 minutes more
33
Let chickens stand 10 minutes, then cut each into quarters
34
Serve with gratin