3 1/2 - 4 lb. roasting chicken with perfect unbroken skin
At least 3-4 lb. zucchini, coarsely grated
2 med. onions, finely chopped
6 oz. fresh ricotta cheese or cottage cheese
2 tbsp. dry herbs (basil, oregano, rosemary) or better fresh herbs (use more, i.e. 4-5 tbsp. chopped basil)
2 eggs
2 handfuls freshly grated Parmesan or Romano cheese
Salt & Pepper to taste

Split the entire back of the chicken, as close to the center of the backbone as possible. Then butterfly it. Lay the bird out on a board, skin side up, with the joints between the drumstick and thigh forced inward for a knock kneed effect. With the heels of your hands, and a lot of force, flatten the bird, fracturing the breast bone, rib cage, whatever.

Let chicken sit at room temperature for at least an hour, so the skin is more flexible. Carefully work the skin loose from the meat, using first your finger tips and eventually your whole hand, leaving it attached along the edges of the spinal column and where there are tendons. You can even work loose stuffing space along the legs.

Once the skin is loose, sprinkle it on all sides, but not beneath the skin, with herbs, and rub it with olive oil. Use a mixture of sweet marjoram, thyme, oregano and rosemary or thyme, oregano and savory. Leave chicken to marinate for an hour or so and assemble the stuffing.

Place coarsely grated zucchini in a colander or sieve in layers, sprinkling each layer generously with salt. Allow zucchini to drain for half an hour, aiding the process by pressing occasionally with your hands. Finally, squeeze the zucchini mass as dry as you can in your hands, or wring it in a towel to get rid of excess moisture.

Saute zucchini and onion over medium heat in a couple of tablespoons of butter for 7 to 8 minutes, until it is lightly colored. Let cool.

When zucchini and onion are cool, combine them with the ricotta cheese, generous pinches of herbs, eggs, Parmesan or Romano cheese and salt and pepper.

Stuff the bird handful by handful, using the other hand to help massage and manipulate the stuffing into extreme nooks and corners from the outside of the skin.

After all the stuffing is in place, fold any neck skin over the hole at that end and tuck the skin under the bird. Sew up with 4-0 tevdek.

A further refinement is to make a small, neat slit in the skin beside the inside of each thigh and the tip of the breast, then force the drumstick up and place the tip of it through the slit. Finally, salt the bird.

If breaks in the skin occur anywhere along the line, it is best to sew them up with a needle and string as soon as they are discovered, since the holes will enlarge as the stuffing proceeds.

Place in a preheated oven at 425 degrees for 10 minutes, then reduce the heat to 375 degrees. After the bird has been in the oven half an hour, baste every 10 minutes. One hour's total roasting time is sufficient. Transfer to a heated serving platter and carve it at the table.