Saturday, July 21, 2007

Ricotta and shallot stuffed chicken

Tonight, I tried Ricotta and Herb Stuffed Chicken from Every Day by Bill Granger. I have always found Bill's recipes to be light and tasty, and this roast chicken was no exception. It involves "spatchcocking" a chicken, and stuffing a mixture of ricotta, herbs (in my case, shallots, because the supermarket was out of chives) and lemon zest under its skin before seasoning and roasting it. As the photographs attest, this chicken turned out beautifully.
I served the chicken with steamed mixed vegetables and honeyed baked sweet potato. This was a great dish to warm up a cold winter's night, even though Bill features it as part of a "Summer Dinner Party" menu.

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