Chicken Fried Chicken.

Just a chicken, and some more chicken, with a little chicken.  Here goes.  Farm fresh never frozen chicken, boned out, leaving all meat attached to skin in one piece.  Peel off the dark meat, cube and season with fresh tarragon, mustard green buds, leek tops, thyme, rosemary, sage, celery leaves, and carrots, season with sea salt directly before stuffing.  Butterfly out breasts, leaving a little fat on outside for rolling purposes.  Combine an egg yolk with the thigh mixture until it holds together, maybe even use a little chicken glace whipped into the yolk.  Spread onto the chicken breasts, roll into a cylinder, wrap in plastic, tighten, and let sit in refrigerator until set.  Remove plastic, season skin, smear with schmaltz, wrap in plastic wrap, wrap in tin foil, remaining a tight cylinder throughout the wrapping process.  Poach in water until almost cooked, place in ice bath until completely cooled.  Slice into disks, then battered and fried, maybe served with a Well-Made Hollandaise, Gruet Rose, Vanilla Sweet Potatoes, Waterfront View, Burgundian Aligote, Monkey Man by Toots & The Maytals on the Juke. Done.