Even though only the two chicken breast fillets and the chicken skin are needed for this recipe, you won't be able to avoid buying a whole chicken. The chicken skin should be gently removed from the whole chicken and set aside. In this case, we didn't need the chicken, so it was butchered and set aside for later use - as seen in this video: {"preview_thumbnail":"/sites/default/files/styles/video_embed_wysiwyg_preview/public/video_thumbnails/moWE_Vmvtkw.jpg?itok=ocLk19bL","video_url":"https://www.youtube.com/watch?v=moWE_Vmvtkw&t=13s","settings":{"responsive":1,"width":"854","height":"480","autoplay":1},"settings_summary":["Embedded Video (Responsive, autoplaying)."]} The skin should be laid on plastic wrap (make sure the wrap can withstand more than 70 degrees Celsius (158 degrees Fahrenheit), so you can't just use the cheap kind) with the outer side down and sprinkled with meat glue.  The chicken breast should be placed on top and sprinkled with meat glue.  Place the other piece of meat on top and sprinkle with meat glue again. Trim any excess skin so you only have a square and wrap the skin around the chicken. The wrap should be closed around the ballotine and rolled up like a sausage. Prick a few holes in the sausage, which is then wrapped again in plastic wrap. Close the ends with string to ensure no liquid gets in. Then it should have 2 hours at 65 degrees Celsius (149 degrees Fahrenheit) in the sous vide/water bath.  The ballotine is carefully unpacked and dried well. Then it needs 5-7 minutes in the deep fryer until the skin is crispy. Then cut them into approximately 2 cm thick slices and serve immediately. Remember to cut the slices in half and place them with the meat sides down to ensure the skin remains crispy.