Weber GENESIS Owner's Manual page 37

RICOT TA CHI CK EN
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
Rinse chicken and pat dry with paper towels.
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.
A. Place chicken, skin side up, on counter; press down
on chicken with palms of hands to "pop" bones so that
chicken will lie flat. B. 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.
C. 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; let stand 10 minutes. Cut into
quarters, cutting lengthwise and crosswise. Reassemble
chicken on serving platter.
Makes 4 servings.
97668_US_1005.indd 15 97668_US_1005.indd 15
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 fin-
gers. 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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