Ingredients:

For the Chicken:
1 Chicken, whole deboned, save meat and bones, keep skin whole
1/4 cup Cognac
Salt and Pepper
1 cup Chicken Livers, cleaned
1/4 cup Shallots
1 sprig Thyme
1 Garlic clove
1/4 cup Cognac
1/2 cup Chicken Livers, cleaned
1 cup Pork Belly, cubed
1 cup Pork Shoulder, cubed
4 grams Pink Salt
1/4 cup Cognac
 
For Pork Shoulder Filling:
1 cup Pork Shoulder, chopped
1 cup Kale, chopped, blanched
1 cup Pine Nuts, toasted
1 cup Port
1/2 cup Cherries, dried sour
Salt and Pepper
 
For Cognac Jus:
2 Chicken Legs
Chicken Bones from deboning the whole chicken
1 Bay leaf
2 cups Chicken Stock
1 cup Cognac
2 tablespoons Butter
 
For the Brussels Sprouts:
1/4 cup Lardo, sliced thin
1 cup Brussels Sprouts, shaved
2 tablespoons Dijon Mustard
2 tablespoons Sherry Vinegar
 
Directions:

For the Chicken: Remove wish bone and wings, cut chicken along the back bone, peel away skin. Save bones, trim some of the meat from breasts, debone legs. Season skin with salt and pepper and lay flat, drizzle with cognac.
 
In a sauté pan, sear livers, shallots, thyme and garlic until medium rare. Remove from heat and cool, place only livers in cognac to soak.
 
Place shoulder, pork belly, salt, cognac, and livers in food processor and rough chop.
 
For Pork Shoulder Filling: Soak cherries in port. Combine kale, pork, pine nuts and soaked cherries and season with salt and pepper and 1 tablespoon cognac.  Place this stuffing onto the center of the chicken and roll up in plastic wrap to form a log. Tie the ends tight with twine. Poach until it reaches 150 degrees internally, in a water bath. Remove from plastic and blowtorch the skin while glazing with cognac jus.
 
For the Cognac Jus: In a medium sauce pot, brown bones and chicken legs, add stock. In a separate pan, burn the alcohol off the cognac and add to the stock and bones. Add bay leaf and reduce, strain and mount with butter adjusts seasoning.
 
For the Brussels Sprouts: Heat a sauté pan over high heat, add lardo and Brussels and char. Then add mustard and vinegar and season with salt and pepper.
 
Slice chicken. Place Brussels on plate and lay chicken slices next to it. Spoon cognac jus around.