Spatchcock Chicken with Tre Stelle® Ricotta

Spatchcock is poultry prepared for roasting or grilling by removing the backbone and cooking flat. Thanks to our food blogger for developing this recipe that yields a perfect Ricotta stuffed chicken cooked in less time than a whole stuffed chicken.
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Cheese: Ricotta   Course: Mains

Makes 4 servings


1 chicken, backbone removed and flattened 

1 tub | 475 g
Tre Stelle® Traditional Ricotta Cheese 

4 cloves garlic, finely chopped 

2 medium shallots, finely chopped 

2 tbsp | 30 mL
fresh oregano, finely chopped 

1 tbsp | 15 mL
olive oil 

olive oil as needed 

salt and ground black pepper


Preheat oven to 350°F (180°C).

In a medium bowl, combine Ricotta Cheese, garlic, shallots, oregano and olive oil; set aside or cover and refrigerate until ready to use.

Place the chicken on a clean work surface. Using your fingers, work the Ricotta Cheese mixture under the chicken skin to create a layer of cheese between the skin and flesh. Massage the skin to spread the mixture evenly around the chicken being careful not to break the skin. Place the chicken on a rack in a roasting pan; add a bit of water or white wine (for extra flavour) into the bottom of the pan. Brush the chicken with olive oil and season with salt and black pepper. Roast the chicken for approximately 1 1/2 hours or until juices run clear (or an internal temperature of 165°F /73°C).

Remove from heat and cover with foil and allow to rest for 15 minutes. Quarter the bird and serve.


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