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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TO MAKE THE STUFFING: Remove the rind from the bacon and chop finely. | 2. Fry in a dry pan until crisp. | 3. Remove cooked bacon and set aside. | 4. In the same pan, heat the oil and cook the onion and garlic until soft. | 5. Put the ricotta, egg, Parmesan, breadcrumbs, parsley, chives, tarragon, bacon, onion, garlic and nutmeg in a large bowl. | 6. Mix together, lightly, to combine ingredients. | 7. PREHEAT OVEN TO MODERATE- 350 degrees F (180C/Gas mark 4). | 8. Using your fingers, ease the skin away from the thigh and leg of the chicken, being careful not to pierce the skin. | 9. Gently push the stuffing mixture evenly under the skin. | 10. Draw the skin back over the stuffing. | 11. Place the chicken in a lightly oiled, shallow roasting pan. | 12. Brush chicken with the melted butter. | 13. Roast for 45 minutes, or until the chicken is cooked thoroughly. | 14. Remove from oven and allow to sit for 5 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken leg	6			5820.8132	4.624	445.265	433.841
butter	1/2	ounce	melted	80.7975	3.7124	2.5246	6.803999999999999
bacon	2	slices	chopped romoved	72.32	0.6048	5.1008	5.4176
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
onion	1		diced	28.0	6.537999999999999	0.77	0.07
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
ricotta cheese	8	ounces		394.6249	6.8946	25.5372	29.4381
egg	1		beaten	71.5	0.36	6.28	4.755
parmesan cheese	2	tablespoons	grated	37.0	4.0	4.0	0.5
breadcrumb	1	cup		-	-	-	-
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
tarragon	2	tablespoons	chopped	10.62	1.8079	0.8197	0.2606
nutmeg	1	pinch		0.7219	0.0678	0.008	0.0499

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.