Salt chicken heavily then place in a small deep pot with thyme, garlic and rendered chicken fat. Cook for 4-6 hours at 140-180°F. Cool to ambient temperature then pull chicken off the bones. With a potato peeler, carve out 8 zucchini slices. Quick blanch zucchini then shock with ice cold water and pat dry. Season zucchini slices with olive oil, salt and pepper then wrap one zucchini slice around each cannelloni. Sprinkle cannelloni with Parmigiano and bake at 400°F. Sweat shallots in butter, then add the remaining zucchini and cook until soft. Add wine and reduce completely then add heavy cream and reduce by half. Transfer to a food processor and puree then season. Place pureed zucchini in a CO2 syphon to make zucchini mousse and plate accordingly.