~italian stuffed roasting chicken ~ delicious!!

Name: ~Italian Stuffed Roasting Chicken ~ Delicious!!
Prep time: 20 min
Cook time: 1 h 30 min
Yield: 6
Cuisine: Italian
Ingredients: 1 - 6 pound(s) roasting chicken - or could stuff chicken breasts with skin on; 6 tablespoon(s) butter - divided; 1 large chopped, onion; 1 cup(s) ricotta cheese; 1 medium zucchini ~ shredded ( 2 cups ); 2 cup(s) dried bread cubes - i just cubed 5 slices of bread and dried out in oven; 1 - egg; 1/4 cup(s) shredded parmesan; 1/2 teaspoon(s) each - dried marjoram & black pepper; 1 teaspoon(s) kosher salt; ## SEASONED BUTTER; 2 clove(s) garlic; remaining - 3 tablespoons butter; 1 teaspoon(s) dried basil; 1/2 teaspoon(s) oregano, dried

(1 RATING)

104 Pinches 13 Photos

CJ *

Somewhere, PA

Updated on Mar 14, 2015

This is one delicious bird! I hope you try it sometime. The stuffing is wonderful! I've used it under the skin of chicken breasts as well. Another great way to use up some of that zucchini you might be planning to grow. Delicious! As I said on step #1 of the recipe. My husband cut out the breast bone, instead of the back bone, I guess it still didn't turn out half bad...LOL Enjoy!

Rate

prep time 20 Min

cook time 1 Hr 30 Min

method Bake

yield 6 - 8

Ingredients

1 - 6 pounds roasting chicken - or could stuff chicken breasts with skin on
6 tablespoons butter - divided
1 large chopped, onion
1 cup ricotta cheese
1 medium zucchini ~ shredded ( 2 cups )
2 cups dried bread cubes - i just cubed 5 slices of bread and dried out in oven
1 - egg
1/4 cup shredded parmesan
1/2 teaspoon each - dried marjoram & black pepper
1 teaspoon kosher salt
SEASONED BUTTER
2 cloves garlic
remaining - 3 tablespoons butter
1 teaspoon dried basil
1/2 teaspoon oregano, dried

How To Make ~italian stuffed roasting chicken ~ delicious!!

Step 1

Preheat oven to 350 degree F. Wash chicken and remove back bone. This way you can flatten the chicken and makes for quicker baking. Once flattened, place skin side up in a 9 x 13 baking dish or roaster. Set aside ** My husband removed the breast bone instead of the backbone, that's why mine is upside down, which really messed up my presentation...LOL! Make sure you remove the right bone.

Step 2

In a skillet, over medium heat, add 3 tablespoons butter and cook onion until translucent.
Step 3

Now, add the zucchini and cook for 3 - 4 minutes longer, stirring occasionally.
Step 4

Remove from heat and stir in the ricotta, Parmesan, salt pepper, marjoram, egg and bread cubes. Stir until all is well combined.
Step 5

Back to chicken - Starting at the breast, gently pull skin away from the meat without tearing, slowly work your hand between skin and meat along thigh and legs. Spoon the stuffing under the skin over breast, thigh and leg area. Smooth evenly under the skin.
Step 6

In a small saucepan, melt the remaining butter and add garlic basil and oregano. When butter is melted. Baste the chicken with the butter.
Step 7

Bake for 1 1/2 hours or until juices run clear and meat is cooked. Baste every 30 minutes with remaining butter. Remove from oven, let rest a few minutes before cutting. I removed the stuffing and plated along side of the chicken pieces.
Step 8

I removed the stuffing and plated along side of the chicken pieces. **This stuffing is also wonderful with skin on chicken breasts. Baked the same way with the basting. Enjoy!
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