Ricotta Stuffed Roast Chicken

Jump to Recipe

Thanksgiving always sneaks up on me. It doesn’t help that I’m Canadian, so Thanksgiving falls on the first weekend of October. I don’t know about you but I’m barely over my summer mourning period at that point. And the weather, well that’s a whole other story. I can remember some positively balmy Thanksgivings that made the thought of warm apple cider downright laughable. But yes, the holiday countdown is officially on in my neck of the woods. And whether or not I’m emotionally or spiritually ready, I have to turn my mind back to roasts, mashed potatoes, and all those good festive things. So consider today’s Ricotta Stuffed Roast Chicken as a warm-up.

Okay, I feel I should elaborate on my previous statement. I haven’t roasted much of anything in the last four or so months. Why? Because during the summer months I live in a hot and humid asphalt-happy concrete jungle. It’s not exactly the ideal climate to run an oven in. So this chicken marks my triumphant return to roasting, broiling, and baking. Although I referred to it as a “warm-up” to the holiday season, I can assure you it tastes a heck of a lot more special than that.

So what makes this chicken so special? Well, it’s special because it gets VIP treatment. First, the chicken is spatchcocked, which is a fancy way of saying the backbone is removed and the bird is opened like a book. Next, the chicken is generously seasoned on both sides with salt and left to hang out in the fridge uncovered. This process is called “dry brining”. And finally, a mixture of ricotta cheese, garlic, herbs, and breadcrumbs is stuffed under the chicken’s skin covering the legs and breasts.

Each one of these steps serves one purpose – to make the juiciest bird imaginable. And that all starts with the decision to spatchcock. It’s not just a funny, slightly dirty-sounding word. Spatchcocking not only reduces roasting time but also allows the chicken to roast more evenly. The chicken is laid out, so every inch of it is exposed to the heat of the oven for the same length of time. This means the more delicate white meat on the breast doesn’t dry out while you’re waiting for the dark meat to cross the finish line. Not to mention the skin will crisp evenly.

Next, dry brining. This is such a simple process. Much simpler than a wet brine and a lot less mess. All you need is a bird, some salt, and time – the construct, not the herb. Simply season the bird all over and leave it in the fridge overnight uncovered. The salt slowly permeates the skin and seasons the bird throughout. It also draws out the moisture from the skin of the bird resulting in the crispiest of crispy roast chickens.

And finally, the ricotta stuffing. Not only does the ricotta stuffing add richness to the bird, but it also protects the meat, insulating it from the direct heat of the oven. It’s almost as if the chicken is being gently poached inside its own skin. On top of that, the acidity in both the lemon and ricotta in the stuffing act as tenderizers. Honestly, the breast meat on this bird was the best I’ve ever had. And I’m not generally a white meat person. I really only like it in sandwiches and salads. But with this bird, I went back for seconds.

At this point, all that remains is to place your coddled chicken in a skillet and pop it in the oven. A 350°F oven to be exact. And you don’t have to do much more than that. I would recommend rotating and basting your chicken once halfway through. But essentially you’re an hour of inactivity away from a showstopping dinner. And the chicken is so rich, you really don’t need much more than a salad. But you know me, I, of course, encourage potatoes. Rice is nice as well. Really any carb is welcome. But try not to go crazy with the sides because in this instance nobody will be there for the sides. This chicken is magic.

And that’s pretty much everything you need to know about this Ricotta Stuffed Roast Chicken. Chicken doesn’t always get the praise it deserves. It’s a humble bird to most people. But this chicken will most certainly change their minds. I would take it over turkey any day of the week.

Enjoy!