Ricotta Stuffed Chicken

This Ricotta Stuffed Chicken recipe is a delicious recipe. This recipe is easier to grill and faster to roast. The ricotta cheese and the herbs make for a truly tasty chicken.

Ingredients of Ricotta Stuffed Chicken:

Ricotta Stuffed Chicken Recipe
Roasting chicken: 1 whole 4 to 5 1bs
For Stuffing:
Ricotta cheese : 12oz
Egg: 1
Parmesan cheese: 1/3 cup
Chopped parsley: 2tbsp
Garlic cloves


Salt and Olive oil as required.
Chopped fresh basil: 1 teaspoon
Chopped fresh tarragon: 1/2 teaspoon
Paprika: 1/4 teaspoon

Cooking Method of Ricotta Stuffed Chicken:

Rinse the chicken carefully and place on the cutting board. After rinse clean the chicken with a kitchen towel and cut the chickens neck and tail and pass to the skewers.
In a medium bowl, mix the ricotta, Parmesan cheese, egg, parsley, garlic, and 1 teaspoon of chopped.
Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Carefully spoon cheese mixture
under skin of chicken, pressing with your fingers to distribute evenly over the chicken
and drumsticks.
Now brush your chicken lightly with oil; paprika, and a generous amount of salt.

How to grill?

Now start it heat up the grill, if you are using a gas grill, heat all burners on high until the grill is hot,, then turn off the middle burner. If using a charcoal grill, bank the coals to one side of the grill and place a large aluminum drip pan underneath the grate on the side without coals, adding a couple cups of water to the drip pan so that the drippings don’t burn.
Place the chicken, skin side up, on the cooking grate, away from the side with coals if you are using a charcoal grill, or above the middle burner if you are using gas. Alternatively, you can lay the chicken out on a rack in a disposable aluminum roasting pan and place the roasting pan on the cooking grate (this tip works well with gas grills, I haven’t tried it with the charcoal one yet). Cover the grill.

How to use oven?

Preheat oven to 500°F. Place chicken, skin side up, on a rack in a roasting pan. Place in oven and immediately turn the heat down to 350°F.
Roast for an hour to an hour and a half, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.) Transfer chicken to a cutting board; leave for 10 minutes. Cut into quarters, cutting lengthwise or cross form.


5-6 People.

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