No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice of cooks present the wisdom of cookbook writers.
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1 large whole chicken Zucchini Stuffing; 2 cups shredded zucchini 2 tablespoons butter 4 ounces ricotta cheese 1/4 cup seasoned parmesan cheese 1 egg 1/2 cup finely chopped onions 1 cup seasoned bread crumbs 1/8 teaspoon nutmeg { optional }  In a skillet on medium heat
melt butter and then sauté zucchini and onions until onions are
tender Set aside to cool. Wash chicken and remove excess fat. Cut down the entire length of the back
of the chicken, gently open the back so the chicken will lay fat on a
backing sheet or in a 9 x 13 baking dish. Separate skin from the meat
including thighs and legs.In a large bowl, combine all the stuffing ingredients, mix well.
Stuff zucchini mixture under the skin making sure you get it down into the
legs and thighs. Rub the chicken with olive oil and sprinkle with herbs.
Bake at 350° for 50 to 60 minutes or until
chicken is done, basting every 20 minutes. Serves 4 |
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