Stuffed Chicken Under the Skin

Name: Stuffed Chicken Under the Skin
Yield: 4
Ingredients: 1 1.6 kg Cajun-style chicken, with no holes in the skin; 1 bunch of parsley; 1/2 bunch of tarragon; 2 cloves of garlic, minced; 3 Paris mushrooms, sliced; 50g fresh ricotta cheese; 60g unsalted butter; Lime juice from 1 lime; 1 finger pepper; Salt and black pepper

1
1 1.6 kg Cajun-style chicken, with no holes in the skin
2
1 bunch of parsley
3
1/2 bunch of tarragon
4
2 cloves of garlic, minced
5
3 Paris mushrooms, sliced
6
50g fresh ricotta cheese
7
60g unsalted butter
8
Lime juice from 1 lime
9
1 finger pepper
10
Salt and black pepper

Ingredients

1
1 1.6 kg Cajun-style chicken, with no holes in the skin
2
1 bunch of parsley
3
1/2 bunch of tarragon
4
2 cloves of garlic, minced
5
3 Paris mushrooms, sliced
6
50g fresh ricotta cheese
7
60g unsalted butter
8
Lime juice from 1 lime
9
1 finger pepper
10
Salt and black pepper

Directions

1
Pound the tarragon and parsley, reserving half the herb
2
In a separate bowl, mix the ricotta, butter, and lime juice with an electric mixer
3
Add the chopped herbs, garlic, mushrooms, and mix until smooth
4
Season the inside of the chicken with salt and black pepper, and place the remaining herb there
5
With care, run your fingers between the meat and skin of the chicken to loosen it from the neck
6
Next, spread the ricotta mixture under the skin of the chicken, being careful not to tear it
7
Tie the legs together with kitchen twine, season with salt, black pepper, and finger pepper, and place in a baking dish
8
Put in a preheated oven at 180°C for 1 hour and 15 minutes, always basting with the juices that form.