Roast Chicken with Ricotta & Herb Stuffing
Seasoned to perfection with a mouth-watering ricotta and herb stuffing, this roast chicken recipe is as good on a Sunday as it is on Christmas Day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.supervalue.co.nz.
Cooking tools:
- Microplane
- Pepper mill
- Butcher's twine
- Roasting pan
- Roasting rack
- Carving knife
- Pastry brush
- Measuring cup
- Measuring spoon
- Spoon
- Serving platter
- Plate
- Mixing bowl
- Paper towel
- Oven
- Stove
Ingredients
- 1 size 14 free-range corn-fed chicken
- 100g ricotta (dried weight after drained)
- Finely grated zest 1 lemon
- 1 Tbsp chopped rosemary
- 1 clove garlic, peeled and crushed
- 1/4 cup freshly grated parmesan
- Salt
- freshly ground black pepper
- 25g butter, melted
- 1 1/2 cups chicken stock
- 100ml dry white wine such as Selaks Chardonnay
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