Sep 252018
Provencal Roast Chicken

“Poulet Farci au Persil”
Recipe courtesy of Michele Guerard

2 Free Range chickens, 3 lbs each
4 purple shallots finely chopped
2 white shallots finely chopped
6 mushrooms finely chopped
8 oz unsliced smoked bacon, cut in pieces and pulsed in food processor
8 oz ricotta
1 ½ cube softened butter
½ lemon juiced
3 bunches flat leaf parsley finely chopped in food processor
¼ cup chopped chives
10 basil leaves chopped


  1. Heat oven to 325 degrees and lightly oil large pan.
  2. Use fingers to carefully loosen skin on breast and legs. Gently put stuffing under skin with fingers and smooth until evenly distributed. For a special occasion, sliced truffles can be placed under the skin.
  3. Tie legs together. Tie wings under breast.
  4. Roast in a 325-degree oven for 45 minutes and check for browning. Cover with foil if needed. Continue cooking for about 45 minutes or until done.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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