The day before slice the Kipfler on a mandolin and vacuum pack with 1% salt by weight, leave at room temperature over night.
Deep fry Kipfler potato slices in oil at 180°C (356°F) till golden and the drain on paper towel, season with salt and vinegar powder.
Remove the leg and back bone from the chicken, remove thigh bone from the legs.
Vacuum pack the legs and cook for 2 hours in a 75°C (167°F) water bath.
Remove from the vacuum bag and place on baking paper lined oven tray then finish in a 250°C (475°F) oven for 10 minutes.
Carefully peel the skin back on the crown towards the neck. Carefully layout the salami slices like scales on the flesh of the chicken breasts and then very gently pull the skin back in to its place over the salami.
Vacuum pack the crown and sous vide at 64°C (148°F) for 2 hours.
Remove from vacuum pack and brown the skin of the crown in a pan with a little oil.
Rest the whole crown skin side up in the pan.
Finish in the 250°C (475°F) oven for 5 minutes to heat through.
Using a sharp knife remove the breast meat from the breast bone and carve to serve.
Blanch and refresh the broad beans, then puree with all other ingredients. I use the green smoothie setting on my Breville blender.
Vacuum pack chickpeas, salt and water.
Cook in a water bath at 90°C (194°F) for at least 4 hours (better overnight).
Place the beets into a Ziploc freezer bag along with the rest of the ingredients.
Place the bag into a sous vide water bath set at 85°C (185°F) for 1 hour.
Finely dice and slice all other ingredients.
Mix cooked and drained chickpeas with oil, lemon and spices. Add tomato, chili, cucumber and onion and mix to combine.
Spoon puree onto a plate, add sliced chicken and spoon on chickpea salad.
Garnish with feta, baby beets and small herb leaves.