ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Mascarpone-Stuffed Roast Chicken with Spring Herb Salad

Main Dishes - Chicken, Poultry
MASCARPONE-STUFFED ROAST CHICKEN WITH SPRING HERB SALAD

FOR THE CHICKEN:
1 cup mascarpone cheese
1/2 cup flat-leaf parsley leaves, plus 1 tablespoon minced parsley
1 tablespoon minced thyme
1 tablespoon minced tarragon
1 teaspoon finely grated lemon zest
1 garlic clove, minced
Salt and freshly ground black pepper
2 (3 1/2 pounds each) chickens
FOR THE HERB SALAD:
1/4 cup plus 2 tablespoons hazelnut oil
1/4 cup fresh orange juice
1 tablespoon snipped chives
1 tablespoon minced shallot
2 cups mache or mesclun
1/2 cup basil leaves
1/2 cup celery leaves
1/4 cup chervil leaves

TO PREPARE THE CHICKEN:
Preheat the oven to 400 degrees F.

In a small bowl, mix the mascarpone with the minced parsley, thyme, tarragon, lemon zest and garlic and season the mixture with salt and pepper.

Starting at the neck of one of the chickens, gently loosen the chicken skin, working your hands toward the drumsticks; be sure to leave the skin nearest the cavity opening attached.

Spread half of the mascarpone filling under the skin, working it toward the drumsticks. Season the cavity with salt and pepper Repeat with the other chicken. Put the chickens in a large roasting pan and season them all over with salt and pepper.

Roast for 15 minutes. Lower the oven temperature to 350 degrees F and bake for 45 minutes longer, or until an instant-read thermometer inserted in a thigh registers 170 degrees F. Let the chickens stand for 20 minutes, then carve and transfer to a platter.

TO MAKE THE SALAD:
Meanwhile, in a bowl, stir the hazelnut oil with the orange juice, chives and shallot and season with salt and pepper

In a large bowl, toss the mache, basil, celery leaves, chervil and the remaining 1/2 cup of parsley leaves with half of the vinaigrette.

TO SERVE:
Mound the salad over the chicken and serve, passing more vinaigrette on the side.

WINE: Lively, assertive Sauvignon Blanc

Makes 6 servings
Source: Geoffrey Zakarian in Food and Wine Annual Cookbook, 2005
MsgID: 0819730
Shared by: Betsy at Recipelink.com
Board: What's For Dinner? at Recipelink.com
  • Post Reply
  • Post New
  • Save to Recipe Box
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Mascarpone-Stuffed Roast Chicken with Spring Herb Salad
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!