Cut chicken into 3 cm cubes and place on a plate in the freezer.
Preheat oven to 220°C and grease approx. 18–20 muffin moulds. Set aside.
Pre-make the Basic Yorkshire Pudding Batter and set it aside in a jug in the fridge.
Place garlic, onion, thyme, salt and pepper into TM bowl and chop 4 sec/speed 8.
Add duck fat, breadcrumbs and chicken (from freezer) and blend 10 sec/speed 8. Blend a further 10 sec/Reverse/speed 8. Continue to blend, until you have a chunky but well-combined consistency.
Form small balls of the sausage with wet hands and place in each of the prepared muffin moulds.
Drizzle each with a little oil and place into oven for 15 minutes until very hot and fragrant.
Working quickly, remove trays, pour cold batter into each muffin mould, covering the sausage as much as possible.
Return to the oven for 15 minutes until well puffed and golden.
Serve hot with additional thyme leaves as garnish.