Chicken Stuffed With Flavored Lean

Preparation:

Preparation: Finely chop the garlic clove with the pine nuts, a sprig of rosemary and one of thyme and a few parsley leaves. In a bowl, wet the breadcrumbs with the milk, squeeze and chop them, then place them in a bowl together with the aromatic mince. Add the ricotta passed through a sieve, the eggs, a teaspoon of marjoram, the grated Parmesan, the necessary salt and a grind of pepper and mix carefully until you obtain a homogeneous mixture. Clean the chicken, flame it, wash it inside and out under running water, finally pat it dry with kitchen paper. Insert the prepared compound into the bird's abdominal cavity, then close it by sewing the opening with a needle and kitchen thread, to prevent the filling from escaping during cooking. Place the chicken in an oiled roasting pan, brush it with a little olive oil and sprinkle with salt and pepper. Finely chop the rest of the parsley, rosemary and thyme, mix them in a small bowl with the remaining marjoram, then distribute the mixture over the chicken and put it in the preheated oven (200 degrees) for about 1 hour. At the end, remove it from the oven and bring it to the table piping hot. The ideal side dish for the chicken thus prepared consists of grilled vegetables, such as tomatoes, aubergines, peppers, possibly flavored with the same herbs used for the filling.