Ricotta-and-Herb-Stuffed Chicken

Ingredients for Ricotta-and-Herb-Stuffed Chicken

• 4 Knoblauchzehen, gehackt

• 45ml natives Olivenöl extra

• 950ml whole-milk ricotta (preferably fresh

• 900g )

• 2 große Eier, leicht geschlagen

• 150g grated Parmigiano-Reggiano (60g)

• 40 g frischer, gehackter Oregano

• 1/4 Tasse gehackte frische glatte Petersilie

• 2 whole chickens (each about 1.6kg)

• 2 Esslöffel natives Olivenöl extra

Preheat oven to 204°C 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 teaspoons salt, and 1/4 teaspoons pepper.

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 centre of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit.

Sprinkle each chicken with 3/4 teaspoons salt and 1/2 teaspoons 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 160ml 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 teaspoons salt and 1/2 teaspoons 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 77°C and until gratin is puffed and golden, about 30 minutes more. Let chickens stand 10 minutes, then cut each into quarters. Serve with gratin.

Haftungsausschluss

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