Carefully debone the chicken, starting with the backbone. Use a sharp boning knife to separate the meat from the bones, being careful not to pierce the skin.

Watch a video tutorial for best results.

In a large skillet, heat olive oil (2 tbsp) over medium heat. Add shallots (2 medium) and cook until softened, about 5 minutes.

Shallots should be translucent.

Add the chopped mushrooms and thyme to the skillet. Cook until the mushrooms have released their moisture and are browned, about 10 minutes.

Mushrooms should be browned and reduced in size.

Remove the skillet from the heat and stir in the bread crumbs (½ cups), salt (1 tsp), and pepper. Let cool slightly.

Lay the deboned chicken skin-side down on a work surface. Season with salt (1 tsp) and pepper. Spread the mushroom mixture evenly over the chicken.

Carefully roll the chicken into a tight cylinder, tucking in the ends as you go. Tie the ballotine tightly with kitchen twine at 1-inch intervals.

Use a butcher's knot for secure tying. • The ballotine should be firm and evenly shaped.

Place the ballotine in a large pot and cover with chicken broth. Bring to a simmer and cook for 1 hour, or until the internal temperature reaches 165°F (74°C).

The chicken should be tender and easily pierced with a fork.

Remove the ballotine from the pot and let cool completely. Refrigerate for at least 2 hours before slicing.

Chilling helps the ballotine hold its shape.

Remove the twine and slice the ballotine into 1/2-inch thick slices. Serve chilled or at room temperature.

Use a sharp knife for clean slices. • Slices should be clean and even.