James Peterson and Drick’s Rambling Café combine forces in my kitchen
I stopped at the library last week and awaiting me was the book MEAT by James Peterson. The library tag obliterates part of the book. Too bad.
Amazing book. I am reading this one like a novel.
At the start of the book is a recipe for ricotta sage chicken – excellent!
While the chicken was roasting we had a starter of toasted baguette with tapenade
The chicken and ricotta combo was so very moist and tender. Pretty crispy skin…lovely to plate and eat.
Side dish of Drick’s green bean casserole (I modified the recipe when the absence of mushroom soup was discovered).
As usual we sat on the patio, sipping wine, supping on a tasty dinner, enjoying the birds………
Here is how you prepare this meal..........
Roasting the chicken:
To prepare the chicken, drain the ricotta, stuff the ricotta and sage between the skin and the breast. Place in a roasting pan or cast iron skillet in a 450 F oven for one hour. I used an oven thermometer to let me know when the thigh temperature reached 145 degrees.
Take it out of the oven and tent for 15 minutes. Doug just put the lid over the cast iron Dutch oven. That worked.
Carefully slide the knife along the breast bone and get your serving of ricotta chicken breast.
I am saving the thighs and wings for leftovers and, of course, the carcass will be the base for a rich broth.
Green Bean and Mushroom Casserole
Recipe in its original state (and nice photo) my be found at Drick’s site HERE
It was a mini-thanksgiving meal for us...good food and great company.
Let me know if you have this book Meat or have reviewed it. It's amazing. Promise!
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