After de-boning the thighs, pound them a little bit with a heavy object.

Lay them skin side down.

Put a sprig of rosemary on each thigh.

Put stuffing on each thigh, about 2 tablespoons should do it for each.

Have your twine ready, and carefully roll each thigh up. You can use a butterfly paper clip to hold the roll together while you tie it up.

Slip the twine under the rolled thigh, and bring one side up, then tie the other side off in a loop, then continue going around until the thigh is secure. Tie the twine off, and remove the clip if you used one.

Put the rack into the Nesco well, and put the remaining sprigs of rosemary on the rack. Carefully place the rolled thighs on top of the rosemary.

Inject the thighs with the Worcestershire.

Mix the olive oil and herbs de Provence together. Use a pastry brush to brush the mixture onto the thighs.

Place the cook well into the heating unit. Add the water.

Preheat the oven to 450.

Remove the cook well from the Nesco and pop it into the hot oven for 15 minutes, or until the skin has nicely browned.

Remove from the oven, and let stand for 5 minutes to rest before carving.

Tell guests to remove the woody part of the rosemary.