Chestnut-Stuffed Four Story Hills Farm Chicken with Celery and Honey-Poached Cranberries

Chicken

• 1 Four Story Hills Farm chicken (1.33 to 1.5 kilograms; Sources)
• kosher salt
• 1

This dish was developed by Devin Knell, a longtime French Laundry chef, as a way to turn flavorful chicken thighs into a refined dish. It’s an exciting preparation for that reason, and it’s also a dish that would be impossible without sous vide. The concept is simple, classical even: we make a mousse from the breast meat, enriched with crème fraîche and mixed with chestnuts and aromatics. This