1 whole chicken, 4 to 5 pounds
12 ounces ricotta cheese
1/3 cup grated Parmesan cheese
1 1/4 teaspoon dried basil leaves, divided
3/4 teaspoon dried tarragon leaves, divided
2 tablespoons fresh parsley, minced
Paprika, salt, and freshly ground pepper
- Rinse the chicken and pat dry with paper towels. With poultry shears or a sharp knife, cut along both sides of the backbone the entire length of the chicken. Removed whole backbone and tail.
- Press neck skin to back, twist wing tips under back. Place chicken, skin side up, on a cutting board and press down on chicken with palms of hands to pop bones so that chicken will lie flat. Loosen skin over top of chicken and drumsticks using sharp pairing knife and fingers, starting at neck edge. Be careful not to tear or cut the skin.
- Mix ricotta and parmesan cheese, egg, 1 teaspoon of the basil, 1/2 teaspoon of the tarragon, parsley and garlic. Carefully spoon cheese mixture under skin of chicken, pressing with fingers to distribute evenly over the chicken and drumsticks. Brush chicken lightly with oil, sprinkle with remaining 1/4 teaspoon basil, 1/4 teaspoon tarragon, paprika, salt, and pepper.
- Place chicken, skin side up, on cooking grate, grill until the chicken legs move easily and skin is well browned, 1 1/4 to 1 1/2 hours. Transfer chicken to cutting board; let stand 10 minutes. Cut quarters, cutting lengthwise and crosswise. Reassemble chicken on serving platter.
- Main Dishes, Poultry
- North American