Chicken Stuffed with Ricotta recipe

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01/04/2012

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A creamy-cheesy recipe for Chicken stuffed with ricotta - perfect for the Sunday roast.

Ingredients

1 large roaster chicken (around 2kg)
400g-700g ricotta cheese
1/2 cup golden raisins
1/3 cup chopped flat-leaf parsley
2 eggs
1-1/2 tsp black pepper
1/2 cup grated Parmigiano-Reggiano cheese
Heel of day-old bread
Olive oil
1 onion, roughly cut
2 Tbsp mixed dry herbs - oregano, thyme, rosemary, to taste
12 small new/baby potatoes
1 canned tomatoes with garlic and basil(or add your own garlic and basil)

Directions

Preheat oven to 200C.

Wash and dry the chicken, and set in a roasting pan.

In a small bowl, mix ricotta, raisins, parsley, eggs, pepper and Parmigiano-Reggiano, and stuff into the cavity of the chicken. Place the bread over the opening. Truss the chicken with butcher's twine.

Rub a liberal amount of olive oil all over the chicken. Loosen the skin over the breast meat and stuff in the mixed herbs. Place the potatoes and onion around the chicken in the pan, and add a small amount of water to just film the bottom of the pan. Pour the tomatoes over the potatoes and onions, all around the chicken.

Roast 15 minutes, uncovered; then lower heat to 180C and bake for 1-1/2 hours, or until chicken is done. Let stand at least 15 minutes before carving.

Recipe provided by The Perfect Pantry.
All text and photographs copyright Lydia Walshin 2006-2010 - licensed under Creative Commons.

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