- 2 pkgs. (about 8 oz.) goat cheese, chilled
- 1/4 c. basil leaves, washed well and patted dry
- Freshly ground black pepper, to taste
- 3-1/2 to 4 lb. roasting chicken
- Salt, to taste
Preheat oven to 350° F. In a food processor, put goat cheese, basil leaves and black pepper. Process until basil is incorporated and cheese is smooth. Set aside. Starting at the neck of the chicken, slip your fingers under the skin of the breast, carefully separating the skin from the flesh. Continue downward and, with your index finger, separate the skin around the thighs. With fingers or spoon, put cheese mixture under skin of chicken to cover the entire breast and thighs. Use all of the mixture. You will have approximately 1/4 inch layer of cheese under the skin. Truss chicken. Sprinkle lightly with salt and freshly ground black pepper. Roast in heavy shallow baking pan for 1 hour or until thermometer registers 160° F. Remove from oven. Let rest 10 minutes before serving. Carve as desired.