begin with a deboned organic chicken, and one extrea breast. as you can see, I have carfully removed one thigh, leaving the skin intact, and have flattened the breast (or butterfly). What you cannot see, is that I have cleaned the remaining grissle and bone from the chicken. Often butchers will leave plenty of this in, and if not carefully removed, will have bad ramifications on the plate.
upside down. sorry. lay the breat up the 'empty' end, and the spare thigh up the top where the orginal breast is. This gives the roll an even consistency with the two types of meat, and is important for portioning.
make some fresh bread crumbs and finely chop some brown onion. also cut some fresh ripe figs. 
use a farm egg to bind all, but the figs. season well. 
lay half the stuffing down the centre. cut the fig meat out with a spoon and arrange. then apply the rest of the stuffing. 
tie the baby up. or use roasting pins. seal the chicken in a hot tray with olive oil, deglaze with a cup of water. Then put in the oven on 150 degrees for two hours uncovered. this low temp will penetrate really well, and make for a tender, moist bird. 
this is left over pan juices, sorry no phot of finished product - everyone was hungry!! optionally -strain this and add a dash of thickened cream in a pot on high heat, reduce a little for an excellent sauce. 
