Lay the deboned whole chicken with the flesh side up.

Brush the exposed chicken flesh with mustard and season with salt, pepper, and dried tarragon.

Spread the ground pork over the chicken. Season with more salt and pepper.

Roll up the chicken and truss.

Put the chicken with a bit of olive oil in a sous vide bag and cook for 4 hours at 145F.

Take the chicken out of the bag and air dry for 10-15 minutes.

Brush the chicken with melted butter and roast at 240C for 15 minutes or until skin is crisp and golden.

Rest the chicken for 10 minutes before carving.