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

Medium dice the breast fillet

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

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

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

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

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

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

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

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

Grab your favorite side dish and enjoy!