Preparation
Wash the chicken inside with running water. Remove the skin and seeds from the peppers and cut them in julienne strips. Steam the carrots and make them puree. Chop the broccoli and garlic and cut the cheese into dices. Integrate them to the puree of carrots along with the juliana of sweet peppers. Fill the chicken with this preparation. Sew it and tie it well, to prevent it from opening. Spice with salt and pepper. Pour the water into a roasting pan and place the chicken. Bring to a moderate oven for 50 minutes.
