Ingredients
Filling
- 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
Chicken
- 2 Whole Chickens (3.5 lbs each)
- 2 Tbsp Extra Virgin Olive Oil
Servings:
Instructions
- 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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