Roast Chicken With Sage

• 3/4 cup soft breadcrumbs
• 3.5 oz fresh ricotta
• 2 slices bacon, finely chopped
• 1 tbsp fresh sage, finely chopped
• 2 cloves garlic, finely chopped
• 4 tbsp butter, cold, finely chopped
• 3 1/2 lb whole chicken
• 2 tbsp vegetable or olive oil
• None None roast vegetables, to serve
• None None gravy, to serve

1. Preheat oven to 425u0b0F. Combine breadcrumbs, ricotta, bacon, sage, garlic and butter. Using fingers, gently loosen skin from chicken. Stuff breadcrumb mixture under skin then tie legs together with butcher's twine and tuck wings under. Place, breast-side up, on a wire rack in a roasting pan. Drizzle with oil then sprinkle with 1 tsp salt. Bake for 30 mins.
2. Reduce oven temperature to 400u0b0F. Bake for 1 hour, basting with pan juices every 30 mins, or until cooked through. Remove from oven. Cover loosely with foil and let cool for 10 mins. Place vegetables and chicken on a large platter. Serve with gravy.

breadcrumbs, fresh ricotta, bacon, fresh sage, garlic, butter, chicken, vegetable, vegetables, gravy

Taken from recipes-plus.com/api/v2.0/recipes/23938 (may not work)