Directions

1. Bone out the bird from the breast to the back. Put the boned out bird on a cutting board, flesh side up. Place a layer of plastic wrap on top of the meat. Gently pound the meat to spread it out and to create consistency in thickness. Season with salt and pepper. Layer the pancetta, prosciutto, sage, peppers and fontina cheese to the legend of the pounded bird. Make that side closest to you.
2. Roll the bird and fillings as if you were rolling sushi. Wrap tight in plastic wrap and let rest in refrigeration for at least 30 minutes. Transfer roll to an oiled and salted foil. Wrap and tighten to form a cylinder shape.

3. Preheat a Kamado Joe Classic Joe to 350ºF, set up with a grill grate on the upper level, and soapstone set up on the lower, with all the coals banked to the side underneath the soapstone.

4. Roast in the foil, on the indirect side until the chicken has reached an internal temperature of 160ºF, about 45-60 minutes. Let meat rest in foil for 10 minutes then carefully unwrap. Put down some oil on the surface of the soapstone, then sear the roll on the soapstone to create a beautiful crust.

5. While the ballotine is searing, whisk together all the Johnnycake ingredients. Put about 1/4 cup oil on the surface of the soapstone. Fry the Johnny cakes in the oil, just like you would pancakes.

6. Then, adding a little more oil to the surface, place your spinach on the soapstone. Season with salt, pepper, and garlic. Turn frequently. Remove from the soapstone when it begins to wilt.
7. Slice the ballotine and serve with the spinach and Johnny cakes, topped with black pepper honey.