I cannot count the number of times I have made this and the amount of positive feedback I get for it. And it is easy. I have made it for so many dinner parties, lunches, picnics etc – it is incredibly versatile. You can serve it straight from the oven or let it cool to room temperature which can solve a lot of oven space issues if you are having a large number of people over for dinner and cooking up a storm. Another great thing is that you can make the ricotta and herb filling the day before and store it until it’s time to stuff the bird. Cutting down on that valuable prep time when you might have more important tasks at hand such as mixing those pre dinner cocktails and entertaining your guests with stories of motor biking through Vietnam and the like.
Aside from all of that, it tastes great which is the most important thing of all.
2 garlic cloves, minced
2 tablespoons of extra-virgin olive oil
2 cups whole-milk ricotta (preferably fresh)
1 large egg, lightly beaten
1/2 cup grated Parmigiano-Reggiano
2 heaped tablespoons of chopped fresh oregano
2 heaped tablespoons of fresh flat-leaf parsley
1 whole chicken (around 1.5 kilos/3.5 pounds)
2 tablespoons extra-virgin olive oil
Preheat oven to 400°F.
Cook garlic in oil in a pan over low heat, stirring occasionally, until pale and golden, about 2 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan and herbs. Season with salt and pepper.
Cut out backbone from chicken with kitchen shears. Pat chicken dry and spread flat, skin sides up, in an oiled shallow baking pan. Gently slide your finger between skin and flesh of breast and legs of the chicken to loosen skin (be careful not to tear skin). Using a small spoon, slide the ricotta mixture under skin, using a finger on outside of skin to spread filling over meat of breast, thighs, and drumsticks. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle with salt and pepper.
If there is any remaining filling place it in a smaller dish and bake with chicken removing after 30 minutes.
Bake chicken in the middle of the oven until it is just cooked through and until the filling/gratin is puffed and golden, about 60 minutes. Let chicken stand for 10 minutes and cut each into quarters or smaller pieces if so desired.
Notes: Filling can be made 1 day ahead and refrigerated. Remove from fridge an hour before stuffing to allow it to come to room temperature.
Source: adapted from Epicurean.com
© 2010, Michelle. All rights reserved.
I have been lucky enough to sample this one – definitely delicious.
Barrie bear wants me to make this one!
Craig made this for a dinner party we had last Sunday along with the pumpkin and it was the most delicious chicken dish I have tasted in a long while and our guests agreed too along with the little guest Ruby, Tilly & Max – thanks Michelle for sharing this great recipe
my pleasure entirely!
Michelle what an absolutely gorgeous website. I love it. And we were lucky enough to sample this dish too. Delicious. Lots of love to you and your beautiful family. xo
I saw a post of yours on the food and wine page on facebook, and followed it to your site. I made this recipe for my significant other last Friday night, and it turned out delicious. Thank you for sharing all of the wonderful recipes!
Thanks April – glad to know that people do look at my site – it is only been running for 3 months so I am loving the feedback. Thanks again Michelle
PS. Her is a link to my facebook page which should give you regular updates (if you haven’t subscribed that is!)
http://www.facebook.com/#!/pages/My-Best-Days-Ever/133690720007763
Hi Michelle,
You are so handy to have around if only on the computer. Cam’s (American girlfriend) who comes over on the week-ends well it is her birthday today and she only eats chicken and fish. Fish is difficult out here in the mountains, so will try this one today. We loved the honey and soy one which I have done twice now so better change my tactics………….
We finally got some rain which saved our bacon and should be a promise of a good spring and hopefully 8,000 to 10,000 lambies.
by for now better get cooking.
L Carrie
PS Milly and Jase in Rwanda, good lord it is all ahead of you dear; I never stop worrying.
Hi Carrie,
This chicken dish is great – I make it all the time for guests and they love it! I should update the photo because it was one of the first recipes I posted and the images do not do it justice.
I am so glad you got some rain – it must be incredibly hard relying on Mother Nature!
As for Milly & Jase in Rwanda – I feel for you. I was thinking the other day that it is only going to get worse- at least now I can control most of the girls outings. I started to wonder what it would be like when they are 16 + and start to rebel – it made me feel ill.
Enjoy the cooking
Hi Michelle,
Going to dubbo tomorrow and will get the ingredients for the NY cheese cake-first day of spring tomorrow and thought it would be a treat also for Father’s Day this week-end.
The honeymooners made it to the top of Kiliminjaro and Milly’s first text to me said we made to the summit Mum and we are alive! Thank goodness B said to her do you want to go higher and she said don’t think so.
Enjoy the cheesecake! I am glad Millie is stopping at the summit – a great acheivement still!
I bet you are looking forward to her return though