by Kayb
View
my 116 recipes »
Kayb's Notes:
Expand1/2 pound ground beef, about 25 percent fat Ask a question about this ingredient
1/2 medium onion, diced small Ask a question about this ingredient
3 cloves garlic, minced Ask a question about this ingredient
2 cups fresh baby spinach, chiffonaded Ask a question about this ingredient
1 tablespoon olive oil Ask a question about this ingredient
1 teaspoon dried oregano Ask a question about this ingredient
2 teaspoons dried basil Ask a question about this ingredient
1 teaspoon fennel seeds, crushed in mortar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 teaspoon cracked black pepper Ask a question about this ingredient
1/2 cup ricotta cheese Ask a question about this ingredient
1/4 cup grated Parmigiano Ask a question about this ingredient
1 whole chicken, 4-5 pounds Ask a question about this ingredient
2 cups stuffing, above Ask a question about this ingredient
6 carrots, cut in 2-inch chunks Ask a question about this ingredient
6 redskin potatos, cut in half or quarters Ask a question about this ingredient
2 medium onions, cut in quarters Ask a question about this ingredient
1 head garlic, unpeeled Ask a question about this ingredient
4 tablespoons olive oil, divided Ask a question about this ingredient
1 teaspoon basil Ask a question about this ingredient
1/2 teaspoon thyme Ask a question about this ingredient
1/2 teaspoon rosemary or marjoram (optional) Ask a question about this ingredient
To make the stuffing: Sweat onion and garlic in olive oil in a medium skillet until translucent. Add spinach and saute until well wilted; remove to a bowl. Add remaining ingredients and mix well. Yes, the ground beef is raw.
Ask a question about this stepRinse and dry chicken inside and out. Place on rack in roasting pan.
Ask a question about this stepToss cut-up vegetables with 1 tablespoon of olive oil. Place around and beneath chicken in roasting pan. Sprinkle with seasoned salt.
Ask a question about this stepMake paste of one tablespoon olive oil, basil, thyme and rosemary; loosen skin on chicken breast and thighs and rub paste into meat.
Ask a question about this stepStuff chicken with stuffing mixture; truss and tie legs. Rub chicken skin with remaining olive oil and sprinkle with salt and pepper.
Ask a question about this stepRoast, covered, at 325 degrees for 20 minutes per pound (allowing for one pound of stuffing). Remove cover, increase heat to 400, and roast for another 15 minutes to crisp skin. Allow to sit for 20 minutes before carving.
Ask a question about this stepI like to serve this with a side of penne in a very simple tomato sauce, topped with a scoop/slab of the stuffing and a little more grated parm. And some roasted broccoli with lemon, and some good crusty bread. And it wants a red wine with it....I love Francis Ford Coppola Rosso, which is a little lighter and sweeter.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
