Ingredients
1 x 1.8kg/4lb chicken
100g/3½oz ricotta
100g/3½oz roquefort
100g/3½oz mozzarella
1 garlic clove
2 shallots
100ml/3½fl oz olive oil
rashers (thick cut) smoked streaky bacon
a few sprigs coriander
Method
1. Put the three cheeses together with the coriander, garlic, shallots and salt and pepper in a blender and blitz until thoroughly combined.
2. Gently pull the skin away from the breast of the chicken with your fingers to create a space for the stuffing. Start at the neck end and slowly push the cheese mixture under the skin. Fold the skin back into its original position.
3. Cover the chicken with the rashers of bacon to stop the cheese mixture from seeping out during cooking.
4. Pour some olive oil and dot the butter over the chicken and roast in the oven at 180C/350F/Gas 4 for one hour and 20 minutes.
