Roast chicken with ricotta & sage from Food & Wine Best of the Best Cookbook Recipes, Volume 14 (2011): The Best Recipes from the 25 Best Cookbooks of the Year (page 185) by Food & Wine

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Notes about this recipe

  • SpatulaCity on May 03, 2023

    Good flavor, but I didn’t care for the texture of the ricotta - it was almost grainy? Spatchcocked the chicken so it cooked nice and evenly. Got a beautiful crispy skin.

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