• Debone a whole chicken.
  
• Keep the breast aside and debone the chicken thighs, remove the skin, and chop the meat finely (150gr).
• Cut the chicken bones and carcass into small pieces (concasser)
  

Make the jus

• Caramelize the chicken bones in a cocotte or iron cask with some olive oil for 20 minutes or until brown, stir occasionally.
  
• Add the shallots and garlic and cook again for 5 minutes before pouring in the water and adding the thyme sprig.
  

Make the stuffing

• Remove the inside of the lemon confit and keep only the yellow skin (25 gr). Chop the skin and place in water for 20 minutes to get rid of the saltiness.
• Combine the minced chicken thigh with all ingredients and season with salt, pepper and cayenne chili pepper.
• Place the chicken breasts on the chopping board, season with salt and pepper.
• Rub your finger with some oil and gently make a pocket between the skin and the meat.
• Divide the stuffing mix into two equal parts and arrange evenly between the skin and the meat.

Cook the chicken

• Pre-heat the oven to 210°C.
• Arrange the stuffed chicken breasts in the cocotte on top of the chicken bones. The water should be level with the bones.
  
• Place a cover over it and bake for 15 minutes.
• Remove the lid, turn the oven to the grill setting.
• Baste (arroser) the breast regularly with the jus until the skin has a nice glossy golden brown colour.
• Transfer the chicken breast onto a wire rack to rest.
  
• Pass the jus through a thin mesh sieve and bring to the boil until thickened. The jus must be syrupy, shiny and very fragrant. Season to taste if required.
  
• Spoon the jus on the bottom of the plate, cut the chicken breast in half and garnish with some vegetables of your choice.