Lime Chicken Stuffed With Goat Cheese

czwartek, 23 stycznia 2014

Lime Chicken Stuffed With Goat Cheese

Time: 1 hrs 40 mins


  • 4 ounces mild fresh goat cheese (Bucheron or Montrachet or ricotta cheese that has been drained for 30 minutes in a sieve lined with)
  • 2 tablespoons unsalted butter or 2 tablespoons margarine, at room temperature
  • 2 tablespoons minced parsley or 2 tablespoons cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (5 lb) whole roasting chickens
  • 2 tablespoons lime juice


  • 1 In a small bowl, combine the cheese, butter, parsley, salt, and pepper.
  • 2 Carefully loosen the skin over the chicken breast with your fingertips and stuff the cheese mixture between the skin and the breast meat, arranging it in an even layer.
  • 3 Pull the skin back into place and truss the chicken (optional).
  • 4 At this point the chicken can be stored.
  • 5 Transfer it to a platter, cover with plastic wrap, and refrigerate for up to 6 hours.
  • 6 Preheat the oven to 475*F.
  • 7 Rub the chicken with the lime juice and set it breast side up on a rack in a roasting pan.
  • 8 Roast, uncovered, basting with the pan juices every 15 minutes, until golden-about 30 minutes.
  • 9 Reduce the heat to 375*F.
  • 10 and roast, uncovered, basting every 15 minutes, until the juices run clear when the chicken is pricked with a fork-1 to 1 1/4 hours longer.
  • 11 Transfer the chicken to a serving platter and let rest for 15 minutes covered loosely with aluminum foil, before carving.
  • 12 This is good served with rice and carrots, and a salad.

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