In a medium bowl with <quantity>1<unit>L</unit></quantity> of water, add <quantity>2<unit>tsp</unit></quantity> of ground black pepper and <quantity>¾<unit>tbsp</unit></quantity> of salt

Add <quantity>1<unit>tbsp</unit></quantity> of coriander seeds, <quantity>2<unit>sprigs</unit></quantity> of rosemary, and <quantity>2<unit>sprigs</unit></quantity> of thyme

Stir to combine and dissolve the salt. The poultry brine is ready

Cut out the breast fillet from <quantity>1</quantity> large chicken breast

Place the chicken breast and the breast fillet in a deep dish. Cover with the Poultry Brine

Place in the refrigerator for 12h to marinate

Remove the chicken from the brine and pat it dry with a paper towel

Set the diced fillet and the chicken breast aside in the refrigerator

Medium dice <quantity>1<unit>stalk</unit></quantity> of celery

Medium dice the breast fillet

Trim and halve <quantity>1</quantity> onion. Peel and medium dice it

Add <quantity>240<unit>g</unit></quantity> of heavy cream to a pot and warm it up over medium-low heat. Add <quantity>4</quantity> dried bay leaves and the diced celery

Add <quantity>4</quantity> garlic cloves and the diced onion

Add <quantity>1<unit>tbsp</unit></quantity> of coriander seeds, <quantity>1<unit>tbsp</unit></quantity> of black peppercorns, and <quantity>1<unit>tbsp</unit></quantity> of annatto powder

Stir and cook over medium heat for 10-15m until it becomes a thick red cream

Sieve the cream into a bowl

Dice the roasted chicken and add it to a blender along the cream

Blend on maximum speed until homogeneous. The chicken farce is ready

Remove the skin of <quantity>1</quantity> large chicken breast and set aside. Spread an even layer of the chicken farce on top of the breast

Wrap the chicken breast with the breast’s skin, making sure the farce is completely covered

Place the chicken breast on a baking tray. Leave it in the freezer for 12h to freeze completely

Reduce <quantity>2<unit>L</unit></quantity> of chicken stock in a saucepan over medium heat to ⅓ of the initial volume

Add <quantity>50<unit>g</unit></quantity> of cold butter, turn off the heat and let melt, stirring until combined

Add ground black pepper to taste and stir to combine

Add the other <quantity>25<unit>g</unit></quantity> of butter and stir to combine. The chicken demi-glace is ready

Set the sous-vide to <temperature>65<unit>°C</unit></temperature> and cook the chicken breast for 45m until tender

Transfer the breast to a vacuum bag and vacuum seal it to remove all air

Peel, trim, and finely slice <quantity>2</quantity> medium carrots. You can use a mandolin if available

Squeeze and strain the juice from <quantity>1</quantity> large orange

Finely grate <quantity>1</quantity> thumb of ginger over a piece of cloth. Use the cloth to squeeze the juice out of the grated ginger and discard the solids

Add the sliced carrot and the ginger juice to a medium saucepan

Add the orange juice and <quantity>1<unit>tbsp</unit></quantity> of butter

Add salt to taste and stir to combine

Cover the pan and cook over low heat, checking eventualy, until the carrots are soft

Preheat the oven to <temperature>250<unit>°C</unit></temperature> with the grill on

Transfer the mixture to a blender and blend until smooth. The carrot purée is ready

Roast the chicken breast for 10-15m until completely golden brown

Slice according to your preferences. The stuffed chicken breast is ready

Plate 1 tbsp of Carrot Purée on one edge of a dish

Place 1 slice of the Stuffed Chicken Breast <quantity>2<unit>cm</unit></quantity> away from the purée and sprinkle with flaky salt to taste

Add 1 tbsp of Chicken Demi-Glace between the purée and the chicken

Sprinkle some tomato powder over the purée. The roast chicken with carrot purée is ready

Enjoy!