This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.
Yields 4 Servings
occasions
Dinner, Lunchdairy ingredients
Butter, CheeseRicotta-Stuffed Spatchcooked Roast Chicken
INGREDIENTS
DIRECTIONS
1
Preheat the oven to 220°C.
2
Prepare the chicken by cutting on either side of the backbone with a very sharp knife, or poultry scissors. Save the backbone for stock.
3
Using the flat of your hand, press down on the chicken until it flattens out, then scatter seasoning on the underside.
4
Starting at the opposite end from the wishbone, slide your fingers under the chicken skin and gently prise it up to offer two deep pockets atop the breasts.
5
Drain the ricotta for several minutes in a sieve, then season with salt and pepper and mix with the pesto.
6
Using your fingers, carefully pack the stuffing mixture under the skin on either side of the breast-bone, extending down over the thighs and drumsticks.
7
Rub butter over the chicken skin, place in the preheated oven and, after 20 minutes, reduce the heat to 180°C, and roast for a further 30 minutes, at which point it is time to check the temperature of the bird.
8
A good-quality chicken will be completely cooked when the temperature on your meat probe reads 70°C, and as you let the chicken rest the temperature will continue to rise by 2-3 degrees. If you don’t have a meat thermometer, then stick a knife into one of the chicken legs, and look for the juices to run clear.
9
Allow the chicken to rest for at least 10 minutes before carving.
