Ballontine with Demi-Glacé

In a bowl, combine ground chicken, ground pork, garlic, breadcrumbs, parsley, oregano, mint, egg, Dijon mustard, salt, and pepper.

Mix well, ensuring not to overmix.

Brown the mirepoix (carrot, celery, onion) in a pan.

Add tomato paste and continue to brown the mirepoix.

Deglaze the pan with 1/2 cup of wine and cook off the alcohol.

Add roasted chicken bones and water. Bring to a boil and reduce by half.

Strain the stock and return it to the pan.

Add the remaining 1/2 cup of wine and reduce by half.

Finish the sauce with garlic, honey, thyme, and mount with cold butter.

Debone the chicken, keep the skin intact.

Flatten the meat evenly using a meat mallet between cling wrap.

Spread first herbs, then the Farce prepared earlier, on the flattened chicken. Roll tightly into a log.

Tie with kitchen twine or wrap in cheesecloth to keep its shape.

Now Sous Vide (Vacuum-sealed in a bag then cooked slowly at 155 degrees in water)

Pop it in the oven at 400 degrees until it's golden brown.

Cut into pieces. Pour demi-glacé and serve it hot.