So if you de-bone a chicken, then stuff it with a stuffing made with sweated shallots, green apple, cognac, and breadcrumbs, then roll it up and tie it, you get something that looks like a fat caterpillar.
I also seasoned the meat with lemon juice and salt and poultry seasoning, then did likewise to the skin after I tied it all up. Then did a reverse sear, with cauliflower along for the ride.
When it got to about 150, I seared all sides until it was at 160.
Then rested.
No plated pics, as the family was pretty hungry. The flavors were spot-on, but I was wishing it would have been a bit more juicy (and that I'd done a bit more knifework to allow the stuffing to be more centered in the roll). I'm wondering if y'all would suggest searing it first... not sure if reverse searing is better suited for beef and pork, which don't have skin to seal in the juices.