The whole chicken

Bone the chicken breasts, remove the skin and place in a vacuum bag. Cook at 65 °C for 20 minutes.

“Pull” the skin from the breasts and place it between two sheets of Silpat. Season with salt and pepper and add the sliced garlic, the thyme and the rosemary. Then roast in the oven at 160 °C for 40 minutes. Dry with kitchen paper and chop roughly.

Melt the fat of the "Parson's nose" of the chicken over a medium heat, taking care not to fry it. Use the carcass and wings to make a strong stock with the previously toasted vegetables, then clarify with egg white and set with vegetable jelly. Cut into cubes.

Cut the breast, cover with its fat and salt with its skin, then arrange a few cubes of its jellied stock.