Part 1: Prepare the Stuffing

Step 1: Make the Stuffing Paste

• Place dried tomatoes, salted ricotta, almonds, and oregano in a food processor
• Blend into a rough paste.

Step 2: Prepare the Egg and Breadcrumbs Mixture

• Crack the egg into a bowl.
• Gently mix in toasted breadcrumbs – you want to retain the texture of the crumbs.
• Cover and set aside.

Part 2: Debone and Roll the Pullet

Step 3: Prepare the Pullet

• Remove the head, neck, and legs from the pullet.
  
• Debone the pullet by first removing the wishbone: Lay the pullet on its back, scrape inside the neck with the knife tip to remove the muscle, and cut both sides of the wishbone.
  
• Flip the bird over and remove the backbone by cutting either side of the spine with kitchen shears.
  
• Run the blade down the side of the rib cage to release both breasts from the ribs. Do not cut the skin.
• Run the knife along the thigh bone and then using the tip, release the muscles from the bone.
• Remove the bone from the drumstick by twisting it.
• Flatten the bird out evenly using the heel of your palm. You should have a deboned, flat chicken with the wings and drumstick still intact.
• Lightly season the flesh and spread out the stuffing to about 3 cm from the edges.
• Roll the pullet together to make a log shape. Using butcher’s twine, tie the pullet firmly.
• Make fennel salt by crushing the fennel seed in a mortar with a pestle and adding a teaspoon of salt.
• Rub the pullet with extra virgin olive oil and fennel salt.

Part 3: Cook and Serve

Step 4: Preheat and Brown the Pullet

• Preheat the oven to 190°C/175°C fan.
• Heat olive oil in a heavy-based frying pan over medium-high heat.
• Brown the pullet on all sides.
  

Step 5: Roast the Pullet

• Place the pullet on a roasting pan.
• Cook in the preheated oven for 20-25 minutes.
• This is great in a restaurant steam oven but alternatively, you can make the dish more tender by placing a tray of ice cubes in the bottom of the oven.

Step 6: Rest and Serve

• Remove from the oven and let it rest for 10 minutes.
• Remove the string, slice the pullet, and serve on a bed of pan-fried chicory.