Chicken Ballotine: Cut the raw chicken to remove the breasts. Take off as much skin as possible and set it aside.

Shape the chicken breasts into logs using plastic wrap. Tie the ends of the wrap to seal, then poach the ballotines in simmering water for 15 minutes.

Once cooked, let the ballotine cool so it holds its shape. Remove the plastic wrap, then brown the ballotine in a skillet with butter and a sprig of thyme.

Chicken Jus: Place the chicken carcass and legs on a baking sheet and roast at 480°F (250°C) for 10 minutes. Add the roughly chopped carrots and onions to the sheet.

After 10 minutes, transfer the chicken pieces and vegetables to a Dutch oven. Deglaze the baking sheet with cold water, scraping up the browned bits with a spatula, and pour this into the Dutch oven.

Add enough water to cover, then add thyme and bay leaf. Cover and simmer gently for 1 hour.

After an hour, strain and reduce the sauce. If desired, thicken with cornstarch. Adjust seasoning to taste.

Chicken Skin Chips: Lay the chicken skins flat on a baking sheet lined with parchment paper. Place another sheet of parchment on top and add a weight to keep the skins flat during baking.

Bake at 340°F (170°C) for 30 minutes.

Pan-Fried Potatoes: Slice the potatoes into rounds and blanch them in boiling salted water for 5 minutes.

Then sauté them in a very hot skillet with a little oil until golden brown.

Apple Compote: Peel and roughly chop the apples. Cook them in a saucepan with a pat of butter, a little honey, and a sprig of rosemary. Once soft, blend the apples and strain the compote.

Plating: Arrange a piece of ballotine, the potato rounds, the compote, and a few chicken skin chips on the plate. Spoon over some sauce.