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Ricotta Chicken Recipe

Ingredients

How to make it

  • Mix Ricotta, Parmesan cheese, egg, 1 teasp of basil, 1/2 teasp tarragon, parsley and garlic.

With kitchen shears, cut along both sides of backbone of the entire length of chicken. Remove whole backbone and tail. Twist wing tips under back. I criss-crossed skewers in chicken to stablize it. 

Place chicken, skin side up on counter; press down on chicken with palms of hands to "pop" bones so that chicken will lie flat.

Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Be careful not to tear or cut the skin.

Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks. Brush chicken lightly with oil; sprinkle with the remaining 1/4 teasp basil, tarragon and paprika.

Place chicken skin side up on cooking grate. Grill over indirect medium heat until chicken legs move easliy and skin is well browned, 1 1/4 hour to 1 1 /2 hours. Transfer chicken to a cutting board; rest for 10 minutes. Cut into serving pieces.

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