Butterflied Chicken with Ricotta and Garlic Stuffing

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Food I Love

By Neil Perry

Published 2005

  • About

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. Butterflying also seems to be the best way to solve that age-old problem with chicken: that is, the breasts cooking and drying out before the legs are cooked. Putting the stuffing under the skin is not difficult - you just need to loosen the skin first. To do this, simply work your hand up slowly between the chicken skin and the breast, being careful not to tear the skin, then move your fingers down into the thighs and drumsticks; you will be surprised at how easy it is. I always cut this chicken up and serve it with the bones, but you can debone it, if you like.

Ingredients

    Method