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Mash the ricotta in a bowl and add the parmesan, egg, breadcrumbs, ysl shoes sale  basil and cooled vegetables. Taste for seasoning.

Carefully put your fingers in under the skin of the chicken, yves saint laurent outlet  starting at the tail end of the bird, just above the opening to the cavity. Gently ease the skin off the flesh to create a gap, loosening it as much as possible without tearing it. Work down towards the legs, lifting as much skin as you can to create an area you can stuff. Now take small handfuls of the ricotta mixture and work it in under the skin. Every so often press the skin on top yves saint laurent shoes of the chicken to spread the stuffing. It should all go in. Season the cavity and the outside of the bird.

Roast in an oven preheated to 180°C/350°F/gas mark 4 for one and a half hours, yves saint laurent 2012  basting from time to time. Leave to rest – well insulated – for about 15 minutes before serving.