Lime Chicken Stuffed With Goat Cheese

czwartek, 23 stycznia 2014

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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