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This is a show-off dish that results in an extraordinarily plump bird. Forcing the basil-speckled cheese mixture under the skin takes a bit of patience, but it infuses the flesh with enormous flavor and keeps it ultra juicy. Use a good-quality fresh goat cheese such as one from France or a great domestic variety such as Coach Farms.
Serves 6
1 chicken (5 pounds)
2 large bunches fresh basil
6 ounces fresh goat cheese (chevre)
Recipe by Rozanne Gold and Helen Kimmel, M.S., R.D. Low Carb 1-2-3.
ORDER LOW CARB 1-2-3 from AMAZON.COM
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