Baby chicken with ricotta recipe Chef Joe Hlusko of Seafire gives us his 29-minute meal By Penelope Walsh 19 June 2012 Joe Hlusko at Seafire‘For the best results, buy the best corn-fed organic baby chicken you can find. Make sure you season it correctly, and cook in a pre-heated oven for the best flavour.’Ingredients1 butterflied baby chicken (approx 400g – ask your butcher to debone it, but leave it flat)Salt and pepper to tasteFor the stuffing200g ricotta cheese¼ bunch thyme¼ bunch sage2 garlic cloves SIMILAR ARTICLES New menu: Café Bateel New look: Brunswick. Eatery | Bar | Terrace WATCH: Taking on Dubai’s metre-long hot dog Time Out vs ubk's one-metre hot dog For the garlic sauce2 sprigs thyme 1 roasted garlic head (peeled)200ml beef stock (or veal stock, if available) 30ml chicken stock 20g creamFor the vegetables3 baby carrots3 Brussels sprouts20g butter5ml lemon juice Method1 Place the ricotta on a baking tray and season with salt, pepper and a little olive oil.2 Bake the ricotta in the oven until it starts to colour, then set it aside to cool.3 Chop the thyme and sage and fold into the ricotta once it’s cool. Season with salt and pepper.4 Stuff the mixture into the baby chicken and seal the cavity with a toothpick.5 Spread a little olive oil over the chicken, season the skin with salt and pepper and then place on a baking tray. Bake in the oven at 220°C for about 12 minutes.6 Clean the vegetables and blanch them in boiling water until al dente.7 Add the butter to a hot pan, heat until foaming, then add the vegetables and cook until the butter browns. Deglaze the pan with lemon juice and add salt and pepper to taste.8 To make the sauce, place the roasted garlic in a pot, crush it with a spoon and heat gently.9 Add the beef and chicken stock, and reduce this mixture until it’s thick enough to coat the back of a wooden spoon.10 Add the cream to the sauce, pass the mixture through a strainer and season with salt and pepper. Plate up the chicken with the vegetables and sauce and serve.