Ricotta cheese stuffed chicken

Ingredients

1 chicken (2 / 11 kg)
2 onions chopped medium large
2 sticks celery large pieces
2 Islands, a large section of large rings
3 garlic cloves
2 love cardamom (Cardamom)
2 Paper Laurel (Laura)
1 teaspoon fresh thyme
Large 3 tablespoons ricotta cheese
2 tablespoons feta cheese
2 tablespoons cheese Motzarilla
2 tbsp oil
Aromatic fresh herbs
1 cup broth
Liquid butter (the fat)
Salt and pepper

Way

Wash chicken well and dried, and cut lengthwise from the back (using a sharp knife or scissors).
- The uniqueness of the chicken by hand or by pressing the hammer until he had broken the bone and become flat.
- Types of cheese, mix well in a deep bowl, with the oil and aromatic herbs.
- Separates the skin from the meat, passing the fingers under the skin with caution so as not to tear the skin.
- Season with salt and pepper the chicken inside and out.
- Stuff the cheese mixture under the skin with care not to tear the skin - with a wing back.
- Pour sauce in a Chinese oven and add onion, celery, carrots, garlic, cardamom and love of paper and Allora.
- Brush the chicken a little butter, placed over the vegetables.
- Chinese placed in the oven for 45 minutes or until full maturity of the chicken.
- Serve hot with grilled vegetables.