Summary

Ingredients

• 4 chickens, coquelets, small 500-600 g each
• 300 g fresh oat cheese, e.. Chavroux
• 2 clove (s) garlic, finely chopped
• 2 tablespoon parsley, finely chopped
• 2 tablespoon thyme
• 2 tablespoon rosemary, finely chopped
• 4 tablespoon olive oil
• salt and pepper

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Instructions

1. First the cheese paste is made. Mix all the ingredients together.
2. From the opening in the neck, use your fingers to detach the skin from the breast flesh, so that a pocket is formed between the skin and the flesh. Fill each with 1/4 of the cheese paste. Season the coquelets on the outside with salt and pepper, tie together with kitchen string, brush with the olive oil and place in an ovenproof dish.
3. Preheat the oven to 220 degrees and fry the chickens for about 25-30 minutes. To be sure that the chickens are cooked, prick the thigh with a meat needle. When the juice is clear, the meat is done.
4. There is also a baguette and a salad.