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8
RICOTTA CHICKEN
Indirect Medium
1 whole chicken, 4 to 5 pounds
12 ounces ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1-1/4 teaspoon dried basil leaves, divided
3/4 teaspoon dried tarragon leaves,
divided
2 tablespoons minced parsley
1 large clove garlic, minced
Olive oil
1/4 teaspoon paprika
With poultry shears, cut along both sides
of backbone the entire length of chicken.
Remove whole backbone and tail. Skewer
neck skin to back. Twist wing tips under back.
1. Place chicken, skin side up, on counter;
press down on chicken with palms of hands
to “pop” bones so that chicken will lie flat.
2. Using a sharp paring knife and your
fingers, loosen skin over top of chicken
and drumsticks starting at neck edge. Be
careful not to tear or cut the skin. Mix ricotta,
Parmesan cheese, egg, 1 teaspoon of the
basil, 1/2 teaspoon of the tarragon, parsley,
and garlic. 3. Carefully spoon cheese mixture
under skin of chicken, pressing with your
fingers to distribute evenly over the chicken
and drumsticks. Brush chicken lightly with
oil; sprinkle with the remaining 1/4 teaspoon
basil, 1/4 teaspoon tarragon, and the paprika.
Place chicken, skin side up, on cooking grate.
Grill over indirect medium heat until chicken
legs move easily and skin is well browned,
1-1/4 to 1-1/2 hours. Transfer chicken to a
cutting board; rest for 10 minutes. Cut into
quarters, cutting lengthwise and crosswise.
Reassemble chicken on serving platter.
Makes 4 servings.
Ricotta Chicken
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