Here the chicken is basted and flavoured from under the skin and produces spectacular results.

Ingredients - serves 4

medium chicken
100g ricotta cheese
handful of fresh white breadcrumbs
25g butter
1 small onion, finely chopped
10 sage leaves finely chopped
1 tbsp chopped parsley
1 tbsp grated parmesan
salt, pepper
1 egg

Method

Pre heat the oven to 180°C

Split the chicken along the back bone, open and flatten so as to be able to slide fingers under the skin without tearing it. Move left and right separating skin from breasts and then over the legs and thighs. Now you’re ready for the stuffing.

Soften the onion in the butter over a low heat then remove from heat and add all the other ingredients and mix together. Season and taste. Now push the stuffing beneath the skin gently with fingers until evenly distributed and, finally, push the back bone together again so that the bird looks like a normal chicken roast - albeit chubbier. Roast as normal, covering with foil if the skin colours too quickly.