Roast Chicken Stuffed Under the Skin with Spinach and Ricotta

Poulet Rôti, Farci Sous Sa Peau avec Épinards et Fromage Frais

Preparation info

  • Makes


    Main-Course Servings
    • Difficulty


Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

I first got the idea for this dish more than 20 years ago after reading Richard Olney’s Simple French Food, in my opinion the best book ever written about French cooking. Olney’s stuffing contains marjoram and zucchini, but this is one of those dishes where a couple of ideas and principles allow you to make up stuffings as you go along. Olney suggests splitting the chicken by cutting out the back and then splaying the chicken and sliding a surprisingly large amount of stuffing under the ski