Or a man who makes potions in a traveling show...

The possibilities with a whole chicken are countless. I have a vast range of variations that I rotate, but today I assembled a filling to position under the skin. I browned pancetta (bacon could also be used) with red onion, garlic, and a small red pepper. I then joined the saute mix with freshly chopped parsley, ricotta and parmesan cheeses. I generously stuffed the mixture underneath the chicken skin, drizzled the bird with olive oil and liberally seasoned with salt and pepper. In roughly an hour I had a gorgeously golden stuffed chicken gracing the table. Accompanying the meal was a garden salad, and wild rice pilaf with mushrooms and almonds. This chicken is marvelous in the regard it simply takes approximately 15 minutes to prepare the stuffing (that includes the cooling). Then once the filling is placed all you do is pop it in the oven. The result is enticing, and appears elaborate enough to deceive anyone into believing this was a difficult and timely task. So, take a break from orthodox baked chicken and sample this amazing stuffing.  

     

Ricotta, Parsley, and Pancetta Stuffed Whole Chicken

1 4-5-pound chicken

1/3 pound pancetta, cut into fine dice

1/4 C red onion, finely chopped

3 cloves peeled and minced

1 small red bell pepper, seeded and finely chopped

1/4 C flat leaf parsley, finely chopped

1 C ricotta, drained well

1/2 C grated Parmigiano Reggiano cheese

salt and pepper

freshly grated nutmeg, to taste

olive oil

Pre-heat the oven to 425°F.

Using a cleaver, a large sharp kitchen knife or shears, split the bird down the back, open and flatten it. Butterfly it, then loosen the skin all over the bird, being careful not to tear it. Dress with olive oil and season with salt and pepper.

Heat 1 T olive oil, in a small skillet. Brown the pancetta, red onion, minced garlic and red pepper. Season with pepper. Saute until soft then transfer to a bowl to cool. Stir in the parsley, cheeses and nutmeg. Spread the cheese and parsley mixture all over the chicken under the skin in an even layer. Roast on a baking sheet covered loosely with foil for 30 minutes, then uncovered for an additional 30 minutes.

Until tomorrow...Peace.