Ricotta-stuffed chicken is one of my favorite methods when cooking a whole bird. It comes out tender and packed with flavor, and the leftovers make for a tasty, creamy stock.* Plus, there’s something almost primal-y satisfying in butterflying a chicken.

*Make sure to keep all of the extra bits you don’t eat, including the backbone that’s removed during the butterflying process to make stock. I’ll share my method next week.