Roast Chicken with Bacon and Ricotta

19/08/2014
Ефросия
fromЕфросияДжедай301
"The perfect idea for a rich family dinner or special occasion - try it and you won`t regret it."
Preparation30 min.
Cooking80 min.
Тotal110 min.
Servings6
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Ingredients

  • chickens - 1, about 3.5 lb (1.5 kg)
  • olive oil - 3 tablespoons, virgin
  • bread - 5 oz (140 g) soft, about 3 - 4 slices
  • parsley - 1 handful chopped
  • ricotta - 5 oz (140 g)
  • eggs - 2
  • parmesan - 3.5 oz (100 g) grated
  • thyme - 1 handful chopped
  • basil - 1 handful chopped
  • garlic - 2 cloves chopped
  • bacon - 12 slices

Preparation

Preheat the oven to 356°F (180 °C). Salt the chicken inside and out and roll it in olive oil. Put it to roast in a large pot in the oven for 1 hour and 30 minutes, while pouring the juice and fat over it several times.

For the filling, first blend the bread with parsley in a food processor or grate the bread coarsely on a grater. Mix with the other products for the stuffing, without the bacon, and form 12 balls.

Wrap each in a slice of bacon. Place the roast chicken in a platter and cover lightly with foil. While the chicken rests, pour out the fat from the container and put in the balls of stuffing.

Bake them for 20 minutes until golden and serve with the chicken as a garnish.find similar recipes here

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