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1 Rinse Chicken And Pat Dry With Paper Towels. Butterfly The Chicken By Using Poultry Shears Or A Knife To Cut Along One Side Of The Backbone. Cut Along The Other Side And Remove The Backbone And Tail. Spread The Chicken Open, Skin Side Up. Press Down On The Chicken With The Palms Of Your Hands (Or Pound With Your Fists) To Flatten The Chicken. Skewer Neck Skin To Back. 2 In A Medium Bowl, Mix The Ricotta, Parmesan Cheese, Egg, Parsley, Garlic, 2 Teaspoons Of Chopped Basil, And 1 Teaspoon Of Chopped Tarragon. 3 Using A Sharp Paring Knife And Your Fingers, Loosen Skin Over Top Of Chicken And Drumsticks Starting At Neck Edge. Carefully Spoon Cheese Mixture Under Skin Of Chicken, Pressing With Your Fingers To Distribute Evenly Over The Chicken And Drumsticks. 4 Brush Chicken Lightly With Oil; Sprinkle With 1/2 Teaspoon Basil, 1/2 Teaspoon Tarragon, Paprika, And A Generous Amount Of Salt. 5A Grilling Method Prepare Grill For Medium Indirect Heat. If Using A Gas Grill, Heat All Burners On High Until The Grill Is Hot, Then Turn Off The Middle Burner. If Using A Charcoal Grill, Bank The Coals To One Side Of The Grill And Place A Large Aluminum Drip Pan Underneath The Grate On The Side Without Coals, Adding A Couple Cups Of Water To The Drip Pan So That The Drippings Don'T Burn. Place The Chicken, Skin Side Up, On The Cooking Grate, Away From The Side With Coals If You Are Using A Charcoal Grill, Or Above The Middle Burner If You Are Using Gas. Alternatively, You Can Lay The Chicken Out On A Rack In A Disposable Aluminum Roasting Pan And Place The Roasting Pan On The Cooking Grate (This Tip Works Well With Gas Grills, I Haven'T Tried It With The Charcoal One Yet). Cover The Grill. 5B Oven Method Preheat Oven To 500
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