Ingredients
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6 chicken legs with thigh (drums and thighs attached)
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1/2 ounce butter, melted
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2 slices bacon, finely chopped (rind romoved)
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1 tablespoon vegetable oil
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1 small onion, diced
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1 clove garlic, crushed
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8 ounces ricotta cheese
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2 tablespoons freshly grated parmesan cheese
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1 cup fresh breadcrumb
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1/4 cup fresh parsley, chopped
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2 tablespoons fresh chives, chopped
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2 tablespoons fresh tarragon, chopped
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1 pinch nutmeg
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1 egg, beaten
Instructions
- 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.