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Filling can be made 1 day ahead and chilled, covered.
Bring to room temperature before stuffing chickens.
Jenn - This is easier than it sounds and really yummy.
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| Quantity |
Ingredients |
Preparation Notes |
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Filling |
- Preheat oven to 400 degrees - racks lower and
middle.
- Make Filling
- Cook garlic in oil in a small heavy skillet over
medium-low heat, stirring occasionally, until pale golden, 2 to 3 minutes.
- Transfer to a bowl and stir in ricotta, eggs, parmesan,
herbs, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stuff and Roast Chickens
- 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.
- 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 through slit.
- 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.
- Brush skin of chickens all over with oil (2
tablespoons) and sprinkle each with 3/4 teaspoon salt and 1/2 teaspoon
pepper.
- Spoon remaining filling into an oiled 1-quart
shallow baking dish (10 by 7 inches).
- 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
through 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.
- Let chickens stand 10 minutes, then cut each into
quarters. Serve with gratin.
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| 4 |
Garlic Cloves,
minced |
| 3 Tbsp |
Extra-Virgin
Olive Oil |
| 4 C |
Fresh Whole
Milk Ricotta (2 lbs) |
| 2 |
Large Eggs,
slightly beaten |
| 1 C |
Grated
Parmigiano-Reggiano Cheese (2 oz) |
| 1/4 C |
Chopped Fresh
Oregano |
| 1/4 C |
Chopped Fresh
Parsley |
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Chicken |
| 2 |
Whole Chickens
(3.5 lbs each) |
| 2 Tbsp |
Extra Virgin
Olive Oil |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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