Ricotta Chicken

1 whole chicken, 4-5 lbs.

12 oz. ricotta cheese

1/3 cup grated Parmesan cheese

1 egg

1 1/4 tsp. dried basil leaves, divided

3/4 tsp. dried tarragon leaves, divided

2 tbsp. parsley, minced

1 large clove garlic, minced

olive oil

1/4 tsp. paprika

Rinse chicken and pat dry with paper towels. With poultry shears, cut along both sides of backbone the entire length of chicken. Remove whole backbone and tail. Skewer neck skin to back. Twist wing tips under back.

Place chicken, skin side up, on counter; press down on chicken with palms of hands to "pop" bones so that chicken will lie flat. Using a sharp paring knife and your fingers, loosen skin over top of chicken and drumsticks starting at neck edge. Be careful not to tear or cut the skin. Mix ricotta, Parmesan cheese, egg, 1 tsp. of the basil, 1/2 tsp. of the tarragon, parsley, and garlic. Carefully spoon cheese mixture under skin of chicken, pressing with your fingers to distribute evenly over the chicken and drumsticks. Brush chicken lightly with oil; sprinkle with the remaining 1/4 tsp. basil, 1/4 tsp. tarragon, and the paprika.

Place chicken, skin side up, on cooking grate. Grill over indirect medium heat until chicken legs move easily and skin is well browned, 1 1/4 to 1 1/2 hours. Transfer chicken to a cutting board; let stand 10 minutes. Cut into quarters, cutting lengthwise and crosswise. Reassemble chicken on serving platter.

Yield: 4 servings