How to Make Chicken in a Restaurant

I think it's the most delicious chicken you can get on the bone, juicy and subtle. So we wanted to try and recreate that in the kitchen. In the restaurant, we brine the chicken, which is a very key crucial point to keeping the whole chicken moist and succulent. And then we make a stuffing from inside the legs with a chicken mousse,. loads of shallots, loads of herbs, loads of mustard, loads of flavour in there. We wrap it up and then we poach it again quickly, just in chicken stock, just so the stuffing sets. Then kind of check on, we roast it in a super hot oven. I've done it at home before