Chicken Legs with Ricotta and Bacon Stuffing

Recipe by TOOLBELT DIVA
READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely.
  • Fry in a dry pan until crisp.
  • Remove cooked bacon and set aside.
  • In the same pan, heat the oil and cook the onion and garlic until soft.
  • Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl.
  • Mix together, lightly, to combine ingredients.
  • PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4).
  • Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin.
  • Gently push the stuffing mixture evenly under the skin.
  • Draw the skin back over the stuffing.
  • Place the chicken in a lightly oiled, shallow roasting pan.
  • Brush chicken with the melted butter.
  • Roast for 45 minutes, or until the chicken is cooked thoroughly.
  • Remove from oven and allow to sit for 5 minutes before serving.
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