“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
- Heat oven to 325 degrees and lightly oil large pan.
- Use fingers to carefully loosen skin on breast and legs. Gently put stuffing under
skinwith fingers and smooth until evenly distributed. For a special occasion, sliced truffles can be placed under the skin.
- Tie legs together. Tie wings under
- 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.