Ricotta-and-Herb-Stuffed Chicken Recipe

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Ingredients:

Serving

4 garlic cloves, minced
3 tbsp extra-virgin olive oil
4 cups whole-milk ricotta (preferably fresh ; 2 lb)
2 large eggs, lightly beaten
1 cup grated parmigiano-reggiano (2 oz)
1/4 cup chopped fresh oregano
1/4 cup chopped fresh flat-leaf parsley
2 whole chickens (each about 3 1/2 lb)
2 tbsp extra-virgin olive oil

Directions:

Make filling: Preheat oven to 400°F with racks in middle and lower third.
Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes. Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Stuff and roast chickens: Cut out backbones from chickens with kitchen shears (freeze bones for making stock if desired). Pat chickens dry, then spread flat, skin sides up, on a cutting board. 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.
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. Gently slide your finger between skin and flesh of breast and legs of 1 chicken to loosen skin (be careful not to tear skin). 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. Tuck wing tips under. Stuff second chicken in same manner. Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.
Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).
Bake chickens in middle of oven 30 minutes, then put dish of stuffing in oven on lower rack. 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. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.
Cooks' note: Filling can be made 1 day ahead and chilled, covered. Bring to room temperature before stuffing chickens.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1027.44 Kcal (4302 kJ)
Calories from fat	699.1 Kcal
		% Daily Value*
Total Fat	77.68g	120%
Cholesterol	392.23mg	131%
Sodium	405.79mg	17%
Potassium	742.37mg	16%
Total Carbs	7.28g	2%
Sugars	0.12g	0%
Dietary Fiber	0.97g	4%
Protein	71.32g	143%
Vitamin C	11.9mg	20%
Iron	3.9mg	22%
Calcium	416.9mg	42%

Amount Per 100 g
Calories	216.99 Kcal (908 kJ)
Calories from fat	147.65 Kcal
		% Daily Value*
Total Fat	16.41g	120%
Cholesterol	82.84mg	131%
Sodium	85.7mg	17%
Potassium	156.79mg	16%
Total Carbs	1.54g	2%
Sugars	0.03g	0%
Dietary Fiber	0.21g	4%
Protein	15.06g	143%
Vitamin C	2.5mg	20%
Iron	0.8mg	22%
Calcium	88.1mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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