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Ricotta Stuffed Chicken
Ricotta Stuffed Chicken
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Grilled or baked butterflied chicken filled with creamy ricotta, sharp Parmesan, and fragrant herbs.
Ingredients:
  • 1 whole roasting chicken, 4 to 5 pounds
  • Stuffing:
  • 12 ounces ricotta cheese
  • 1/3 cup Parmesan cheese, grated
  • 1 egg
  • 2 teaspoons fresh basil, chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh tarragon, chopped (or 1/2 teaspoon dried)
  • 2 tablespoons fresh parsley, chopped
  • 1 large clove garlic, minced
  • Rub:
  • Salt
  • Extra virgin olive oil
  • 1 teaspoon fresh basil, chopped (or 1/2 teaspoon dried)
  • 1/2 teaspoon fresh tarragon, chopped (or 1/4 teaspoon dried)
  • 1/4 teaspoon paprika
Instructions:
  • Prepare the chicken: Wash the chicken and dry it with paper towels. Use poultry shears or a knife to butterfly the chicken by cutting along both sides of the backbone, then remove it. Spread the chicken open, skin side up, and flatten it by pressing down with your hands or pounding gently. Tuck the wings underneath the chicken.
  • Prepare the flavorful ricotta Parmesan herb mixture by combining ricotta, Parmesan cheese, egg, parsley, garlic, 2 teaspoons of chopped basil, and 1 teaspoon of chopped tarragon in a medium bowl.
  • Gently loosen the chicken skin starting at the neck edge, creating space between the skin and meat using your fingers and a paring knife. Carefully spoon the ricotta mixture under the skin, distributing it evenly by pressing gently with your fingers over the chicken and drumsticks. Be mindful as the skin is delicate and can tear easily.
  • For seasoning the chicken, lightly oil it, then sprinkle with 1/2 teaspoon basil, 1/2 teaspoon tarragon, paprika, and a generous amount of salt. To cook in the oven, preheat to 500°F, place chicken skin-side up on a rack in a roasting pan, then lower heat to 350°F once in the oven. For grilling, heat the grill for medium indirect heat, positioning chicken accordingly on the grate. If using a charcoal grill, set up the coals to one side with a drip pan underneath. Cover the grill while cooking.
  • Roast the chicken for about an hour, or until the thigh juices run clear when pierced with a fork. Ensure the chicken reaches an internal temperature of 165°F when checked with a meat thermometer. If the skin browns too quickly, loosely cover with foil.
  • Allow the chicken to rest on a cutting board for 10 minutes before cutting it into quarters to serve.

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