Ingredients
Stuffing
- 2 rashers bacon
- 1 tablespoon oil
- 1 small onion, diced
- 1 clove garlic, crushed
- 250 g (8 oz) ricotta cheese
- 1 egg, beaten
- 2 tablespoons freshly grated Parmesan
- 1 cup (80 g/2¾ oz) fresh breadcrumbs
- ¼ cup (15 g/½ oz) chopped fresh parsley
- 2 tablespoons chopped fresh chives
- 2 tablespoons chopped fresh tarragon pinch of nutmeg
- 6 chicken Marylands (quarters)
- 15 g (½ oz) butter, melted
Method
1. To make the stuffing, remove the rind from the bacon and chop the bacon finely. Fry in a dry pan until crisp. Remove and set aside. In the same pan heat the oil and fry the onion and the garlic until soft. Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl. Mix together lightly to combine the ingredients.
2. Preheat the oven to moderate 180°C (350°F/Gas 4). Using your fingers, ease the skin away from the thigh and leg of the chicken and push the ricotta mixture evenly under the skin.
3. Place the chicken on a lightly oiled baking tray,, brush with the melted butter and roast for 45 minutes, or until the chicken is cooked through. Leave for 5 minutes before serving. Delicious with assorted lettuce leaves.
