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STUFFED CHICKEN
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| 4 | starchy potatoes |
| salt | |
| pepper | |
| evoo for drizzling plus 1 T divided | |
| 1 head | garlic, 3 cloves peeled & minced, the rest left whole & cracked, divided |
| a few sprigs | fresh rosemary |
| 4-5 # | chicken |
| 1/3 # | pancetta finely diced |
| 2 | shallots, finely chopped |
| 1 small | fresno or red cherry chili seeded and finely chopped |
| 1 bunch | flat leaf parsley, finely chopped in processor |
| 1 1/2 c. | fresh regular or sheeps milk ricotta drained well |
| 1/2 c. | grated pamigiano regiono cheese |
| fresh grated nutmeg | |
| PREPARATION Parboil potatoes 5 min in salted water Let cool and cut into wedges and dress with oil in roasting pan Toss with whole cracked garlic and chopped rosemary, salt and pepper preheat oven 425 degrees Using cleaver or shears, split bird down the back and open and flatten. Butterfly it then loosen the skin all over without tearing, dress with evoo,s &p Heat evoo (1 T.) in small skillet. Brown pancetta then combine with shallots, | |
| minced garlic | |
| chili | |
Transfer to bowl and chill
Add parsley cheese and nutmeg
Spread cheese mixture under skin in even layer
Roast covered with foil loosely for 30 minutes then uncovered for 30 minutes
4 servings
Recipe uploaded with Shop'NCook for iPhone.
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