Stuffed Chicken Cordo-iev

Instructions

• Step 1: Place chicken on a cutting board with the backbone facing up. Using a sharp knife, make an incision straight down. Carefully remove the skin in 1 large piece, being careful not to rip or tear.
• Step 2: Lay the skin flat on a cutting board. Trim and scrape away any loose fat, place in the fridge, and reserve until later.
• Step 3: Trim away the breast from the carcass, butterfly each breast, then place the breasts in between two pieces of plastic wrap.
• Step 4: Using a meat mallet, create a uniform rectangle about 6 x 12 inches in size. Place in the fridge.
• Step 5: Trim away the leg and thigh meat from the carcass as well as any other usable meat from the carcass. Add to a food processor with the heavy cream, Chef Greg's 4 Letter Rub and Ben's Heffer Dust.
• Step 6: Pulse until country style sausage is smooth. Place in between 2 pieces of plastic wrap and smooth out into a uniform thickness as large as the breasts.
• Step 7: On a layer of plastic wrap, lay 6 slices of ham, slightly overlapping from left to right, overlay with the Swiss cheese, then place a larger cylinder of the herb butter.
• Step 8: Using the plastic wrap, roll the ham, cheese and butter mixture into a tight log.
• Step 9: Take the top piece of plastic off the breast mixture, lay the ham log at the bottom and then roll up tightly with the plastic wrap.
• Step 10: Take the top piece of plastic off the sausage mixture, lay the breast log at the bottom and then roll up tightly with the plastic wrap.
• Step 11: Take the top piece of plastic off the skin, lay the chicken log at the bottom and then roll up, trimming away excess skin. Roll tightly with the plastic wrap and place in the freezer to chill for 15-20 minutes. Preheat recteq to 325ºF.
• Step 12: Secure with butcher's twine, rub in oil and season with the Colden's Freakin' Greek rub, place on Mesh Cooking Mat.
• Step 13: Cook until the breast meat is 165ºF, brushing periodically with Spray Butter. Before serving, brush with David's Shoot Yeah Mustard and then allow the meat to rest for 5 minutes before slicing.