[saryant]

I’ve done a version of this the last few years.

1) Break bird into parts. Thighs, breasts, tenderloins and “everything else” each into their own bag.

2) Butterfly the breasts and lay them over the skin. Rub with salt, butter and whatever herbs you like. Roll breasts and skin up into a roulade. Refrigerate for 2 days.

3) Sous vide breast roulade at 140 for 4-5 hours then deep fry.

4) Separately, braise the legs/thighs in red wine and mirepoix.

5) Use the bones/gizzards to make gravy.

6) Toss the tenderloins in the freezer for another day.

Ideas courtesy of Serious Eats. Works very well but does require a lot of upfront work. The results are worth it though.