For the chicken broth:
In a tall stockpot, place the chickens and submerge in cold water. Once a rolling boil is achieved, extinguish the flame, retrieve the chickens, and rinse them thoroughly to purge all impurities. Craft a soffritto with the celery, carrot, and onion, caramelizing the vegetables over a gentle fire, then deglaze with the red port wine. Introduce the chickens and the remaining ingredients, allowing them to simmer for 12 hours. Filter the elixir through a muslin cloth and reduce.

For the chicken royale:
Combine the broth, the cream, and the yolks. Cook under film with steam at 100°C V 3 for 10 minutes. Blend the mixture with the powders and transfer the whole into the siphon.

For the turnip green sauce:
Blanch the turnip greens in heavily salted water for a minute and a half, then plunge immediately into ice water. In a pan, add the oil and heat well; introduce the previously squeezed turnip leaves and the baby spinach, sautéing with care. Season with salt and add the broth, bringing it to a brief boil for 30 seconds. Blend everything in the Thermomix for 2 minutes, then stream in the broth, the oil, the salt, and the xanthan gum.

For the embers-kissed cuttlefish:
Clean the cuttlefish and score the upper portion to create delicate diamond patterns. Sear it over the hot embers and slice finely, mirroring the length of the fusillo.

For the cooking of the pasta:
Cook the fusilli in salted water. Once al dente, cream them with alpine butter and yuzu.

For the assembly:
Arrange the fusilli gracefully upon a plate. Adorn the pasta with the cuttlefish, ribbon with the turnip green sauce, scatter fresh microgreens, and complete the masterpiece with the chicken emulsion.