Ricotta-and-Herb-Stuffed Chicken

Name: Ricotta-and-Herb-Stuffed Chicken
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: Global
Ingredients: 2 whole chickens (each about 3 1/2 pounds); 2 larges eggs, lightly beaten; 59 milliliters chopped fresh flat-leaf parsley; 4 garlic cloves, minced; 2 Tbsps extra-virgin olive oil; 59 milliliters chopped fresh oregano; 57 grams cup grated Parmigiano-Reggiano; 946 milliliters whole-milk ricotta (preferably fresh; 2 pounds)

Need a gluten free and primal main course? Ricotta-and-Herb-Stuffed Chicken could be an awesome recipe to try. This recipe serves 6. One serving contains 240 calories, 19g of protein, and 9g of fat. From preparation to the plate, this recipe takes around 75 hours. A mixture of chickens, garlic cloves, whole-milk ricotta, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Preheat oven to 400°F with racks in middle and lower third.

Equipment you will use

Oven

Cook garlic in oil in a small heavy skillet over medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes.

Ingredients you will need

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Transfer to a bowl and stir in ricotta, eggs, parmesan, herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Ingredients you will need

Parmesan

Ricotta Cheese

Pepper

Herbs

Egg

Salt

Equipment you will use

Bowl

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.

Ingredients you will need

Chicken

Spread

Stock

Equipment you will use

Cutting Board

Cut a 1/2-inch slit on each side of chicken in center of triangle of skin between thigh and breast (near drumstick), then tuck knob of each drumstick thourough slit.

Ingredients you will need

Chicken Drumsticks

Whole Chicken

Sprinkle each chicken with 3/4 teaspoon salt and 1/2 teaspoon 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 2/3 cup 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.

Ingredients you will need

Chicken Drumsticks

Meat

Ricotta Cheese

Pepper

Spread

Salt

Equipment you will use

Baking Pan

Brush skin of chickens all over with oil (2 tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon pepper.

Ingredients you will need

Chicken

Pepper

Salt

Cooking Oil

Spoon remaining filling into an oiled 1-quart shallow baking dish (10 by 7 inches).

Equipment you will use

Baking Pan

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 170°F and until gratin is puffed and golden, about 30 minutes more.

Ingredients you will need

Whole Chicken

Stuffing