Roast chicken w/ ricotta and pine nut stuffing

I’m not posting a roast chicken recipe. Everyone has their favourite. But I will say this, basically 20 minutes for each side at 200C. Go see Joke if you want all manner of brines and rinses and entertaining reads on moist breasts.

I love experimenting with roast chicken. I mean, see here (that’s the roast chicken with cankles)and here for two examples. Monday was no different. I had ricotta that had to be used, left over rice from Sunday night and a hankering for pine nuts. These are rough quantities – it made a lot of stuffing. I stuffed the cavity, between the breast meat and skin and in the pocket between the thigh and the breast.

Leek, ricotta and pinenut stuffing

  • 1 leek, finely sliced
  • 2 zucchinis, grated
  • 1-2 cloves garlic finely chopped
  • About 4oog of ricotta
  • Probably about 1 cup of cooked rice
  • a good handful of pinenuts
  • juice of half a lemon
  • finely grated rind of 1 lemon
  • salt and pepper
  • 4-6 sprigs flat leaf parsley, finely chopped
  1. heat a frypan over medium high heat, spray with oil, saute the leeks until softened
  2. add zucchinis and garlic and cook for a few minutes, then remove from heat and cool slightly
  3. mix all the ingredients together
  4. taste and season accordingly
  5. stuff in chicken