1 large roaster chicken (6-7 lbs)
1-1/2 lbs ricotta cheese
1/2 cup golden raisins
1/3 cup chopped flat-leaf parsley
2 eggs
1-1/2 tsp black pepper
1/2 cup grated Parmigiano-Reggiano cheese
Heel of day-old bread
Olive oil
1 onion, roughly cut
2 Tbsp mixed dry herbs — oregano, thyme, rosemary, to taste
12 small new potatoes
1 box Pomi chunky tomatoes with garlic and basil, or canned tomatoes (add your own garlic and basil)
Preheat
oven to 400°F. Wash and dry the chicken, and set in a roasting pan. In
a small bowl, mix ricotta, raisins, parsley, eggs, pepper and
Parmigiano-Reggiano, and stuff into the cavity of the chicken. Place
the bread over the opening. Truss the chicken with butcher's twine. Rub
a liberal amount of olive oil all over the chicken. Loosen the skin
over the breast meat and stuff in the mixed herbs. Place the potatoes
and onion around the chicken in the pan, and add a small amount of
water to just film the bottom of the pan. Pour the tomatoes over the
potatoes and onions, all around the chicken. Roast 15 minutes,
uncovered; then lower heat to 350°F and bake for 1-1/2 hours, or until
chicken is done. Let stand at least 15 minutes before carving.