Weber Summit Manual page 17

RICOTTA CHICKEN
Indirect/Medium
1 whole chicken about 2kg
350g ricotta cheese
/ cup grated Parmesan cheese
1
3
1 egg
1¼ teaspoon dried basil leaves, divided
/ teaspoon dried tarragon leaves, divided
3
4
2 tablespoons minced parsley
1 large clove garlic, minced
Olive oil
¼ teaspoon paprika
Rinse the chicken and pat it dry with paper towels.
With poultry shears, cut along both sides of backbone
the entire length of the chicken. Remove the back-
bone and tail. Secure the neck skin to back of the
chicken with pins. A. Place the chicken, skin side up,
on benchtop; press down on chicken with your palms
to "pop" the bones so that chicken will lie flat. B.
Using a sharp paring knife and your fingers, loosen
skin from the chicken and drumsticks starting at
neck. Be careful not to tear or cut the skin. Mix the
ricotta, Parmesan cheese, egg, 1 teaspoon of the
basil, ½ teaspoon of the tarragon, parsley, and garlic.
C. Carefully spoon this cheese mixture under the skin
of chicken, pressing with your fingers to distribute
evenly it over the chicken and drumsticks. Brush the
chicken lightly with oil; sprinkle with the remaining
basil, tarragon and paprika.
Cook the chicken, skin side up over Indirect Medium
heat until chicken legs move easily and skin is well
browned, 1¼ to 1½ hours. Serve the chicken cut into
quarters. Serves 4.
Weber Tip
A. Press down on chicken with palms of hand to pop
bones so the chicken will lie flat.
B. Starting at neck, loosen skin over breast, thighs,
and legs with your fingers. Be careful not to tear or
cut the skin.
C. Carefully spoon stuffing under skin, pressing with
fingers to distribute stuffing evenly over the legs,
the thighs, and, lastly, the breast.
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