Chicken filled (4 portions)
250g caciotta or another mild and soft cheese
at least 2 spoons milk
2 1/2 dl minced vegetables (parsley, rosemary, oregano, basil and salvia)
1 cock or 1 chicken
salt and pepper
Set oven to 225°C. Stir together cheese and milk to a creamy mass then mix with vegetables, salt and pepper. Start to put your finger under the bird skin so that you can start to take away skin all along the chest and the legs (it should be easy to take off the internal organs). Fill in with the cheese that space that you have done in the cock and press it in . Sew together the cock. Cook the bird in the oven for about 10 mintues, bring down the temperature to 175°C and keep on cooking for other 40-50 minutes. Pour every now and then with the sauce that has been formed.