Whole deboned chicked stuffed with ricotta and spinach

(4-6 portions)


  • 400 g baby spinach
  • 15 ml olive oil
  • 1 onion, finely chopped
  • 2 cloves of garlic, finely chopped
  • 1 egg, whisked
  • 500 g ricotta
  • salt and freshly ground black pepper to taste

Pour boiling water over the spinach and allow to rest for about 3 minutes. Drain and press all the water from the leaves. Finely chop in food processor. Heat olive oil in a pan and fry onion and garlic until soft and translucent. Add spinach and fry for another 2 minutes. Put fried spinach in mixing bowl and allow to cool. Add egg and ricotta. Mix well and season with salt and pepper.

  • 1 chicken (1,3-1,5 kg)
  • juice of 1 lemon
  • about 60 ml olive oil
  • salt and freshly ground black pepper to taste

Heat oven to 180 °C. Place the chicken on a work surface, breast side down. Cut open in the middle of the back (or ask your butcher to do this). Using a sharp knife, start cutting off the meaty part against the carcass. When you get to the wings and drumsticks, break through the bones at the joint. The wings and drumsticks are cut off. When the carcass is loose, lift it out. Put the stuffing in the middle and fold closed. Bind with twine and place in oven roasting dish. Pour over lemon juice and olive oil. Season with salt and pepper. Bake for 1 hour. Remove from oven and allow to cool. Slice and serve at room temperature.