Ricotta Chicken Recipe
Taste it to believe it that this Ricotta Chicken recipe can get you hooked easily. I prefer to make Ricotta Chicken as a Side Dish for all my family get-togethers. Stop thinking! Try this Ricotta Chicken recipe immediately.
Ingredients
1 2 1/2- to 3-pound broiler-fryer chicken
1 cup ricotta cheese (8 ounces)
1/4 cup grated Parmesan cheese
1 egg yolk
2 tablespoons snipped fresh parsley
2 3/4 teaspoons snipped fresh basil
1 teaspoons snipped fresh tarragon
1 clove garlic, minced
2 teaspoons olive or vegetable oil Paprika
Directions
Rinse chicken; pat dry.
With poultry shears, cut along both sides of backbone the entire length of chicken.
Remove whole backbone and tail.
Skewer neck skin to back.
Twist wing tips under back.
Or, if desired, cut off wing tips and discard.
Place chicken, breast side up, on counter; press down on chicken to pop bones.
For stuffing, combine ricotta and Parmesan cheese, egg yolk, parsley, 2 teaspoons of basil, 3/4 teaspoon of tarragon, and the garlic.
Make two 1-inch slits in skin on each side of bird, halfway between thigh and breast and about 1-inch from edge near tail end.
Push end of each drumstick through nearest slit to hold in place.
Brush chicken with oil.
Sprinkle with remaining basil and tarragon and paprika.
For charcoal grilling, place chicken, breast side up, in center of cooking grill.
For gas grilling, place chicken on rack in a Weber 13x9-inch aluminum pan; place pan in center of cooking grill.
Grill 1 to 1 1/4 hours or till meat thermometer registers 180°F (82°C).
Let stand 15 minutes.
To carve, cut gently through skin and stuffing down center of breast.
Split each half by slicing between the thighs and breasts.
With poultry shears, cut along both sides of backbone the entire length of chicken.
Remove whole backbone and tail.
Skewer neck skin to back.
Twist wing tips under back.
Or, if desired, cut off wing tips and discard.
Place chicken, breast side up, on counter; press down on chicken to pop bones.
For stuffing, combine ricotta and Parmesan cheese, egg yolk, parsley, 2 teaspoons of basil, 3/4 teaspoon of tarragon, and the garlic.
Make two 1-inch slits in skin on each side of bird, halfway between thigh and breast and about 1-inch from edge near tail end.
Push end of each drumstick through nearest slit to hold in place.
Brush chicken with oil.
Sprinkle with remaining basil and tarragon and paprika.
For charcoal grilling, place chicken, breast side up, in center of cooking grill.
For gas grilling, place chicken on rack in a Weber 13x9-inch aluminum pan; place pan in center of cooking grill.
Grill 1 to 1 1/4 hours or till meat thermometer registers 180°F (82°C).
Let stand 15 minutes.
To carve, cut gently through skin and stuffing down center of breast.
Split each half by slicing between the thighs and breasts.
