Butterflied Chicken with Ricotta and Garlic Stuffing from The Food I Love by Neil Perry
This is a great way to cook chicken. The stuffing is under the skin, which helps to protect and moisten the breast, and as the bird is cut down the backbone and flattened out, it cooks quickly. But...
Ingredients
- 2 tablespoons finely chopped flat-leaf (Italian) parsley
- 2 tablespoons finely chopped chives
- 125 g (4½ oz/½ cup) ricotta
- extra virgin olive oil
- ½ red onion, finely chopped
- 2 kg (4 lb 8 oz) free-range chicken
- 125 g (4½ oz) unsalted butter, chopped and brought to room temperature
- 4 garlic cloves, finely chopped
- sea salt
- juice of 1 lemon
- freshly ground pepper
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