Roast Chicken Stuffed with Ricotta and Pesto

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

  • About

We all love a roasted stuffed chicken, but another technique for stuffing that produces equally delicious results is to stuff the chicken under the skin. The bird looks plump and voluptuous and the stuffing sets up like a soufflé. It is best to use a moist “fresh” ricotta, available in cheese shops and good Italian markets, rather than supermarket ricotta, which may be heavy and compact in its container. If the latter is all that is available, sieve or whip the cheese in the processor with a little milk to lighten it.

Ingredients

    Method