Today felt like having western food, and so here we go again hahaa. Went onto the internet and found this from Simply Recipe. Nice but we still prefer roasting herb chicken. We added fresh tomatoes (sweet and juicy) and boiled potatoes with butter too.
1) Rinse chicken and pat dry with paper towels. Butterfly the chicken by using poultry shears or a knife to cut along one side of the backbone. Cut along the other side and remove the backbone and tail. Spread the chicken open, skin side up. Press down on the chicken with the palms of your hands (or pound with your fists) to flatten the chicken. Skewer neck skin to back.
2) In a medium bowl, mix the ricotta, parmesan cheese, egg, parsley, garlic, basil, and tarragon.
3) Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks.
4) Brush chicken lightly with oil; sprinkle with 1/2 teaspoon basil, 1/2 teaspoon tarragon, paprika, and a generous amount of salt.
5) Preheat oven to 500°F. Place chicken, skin side up, on a rack in a roasting pan. Place in oven and immediately turn the heat down to 350°F.
6) Roast for an hour to an hour and a half, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.) Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters, cutting lengthwise and crosswise.
Serves 4 to 6.
This clip here teaches you how to 'butterfly' a chicken.
Dinner - Ricotta Stuffed Chicken
Alister
