Ingredients

How to make it

  • Carefully cut the chicken through the back bone - all the way from neck to tail (on one side of it - it's easier, I've learned the hard way)
  • Spread the chicken open (don't cut through the front)
  • Carefully peel off the breast bones
  • Remove the wishbone
  • Remove the thigh bones
  • Peel the flesh off the leg bones, and cut them out carefully
  • Peel the flesh off the wing bones (to the first joint only) and remove the bones along with the rest of the wing - cut them away
  • When chicken has absolutely no bones inside, you are done.
  • -
  • Sprinkle salt and pepper inside the chicken
  • -
  • Prepare the stuffing:
  • Mince or grind the meat in the processor
  • Add milk to bread crumbs and let soak a little bit.
  • Squeeze the crumbs out and add to meat
  • Melt butter in a skillet and toss in chopped shallot and garlic
  • Saute until soft and translucent, less than 5 minutes
  • Add egg to the meat
  • Add shallot and garlic to the meat
  • Add herbs, salt and pepper
  • Mix well
  • -
  • Spread the stuffing inside the chicken.
  • Close the sides of the chicken up, and stitch the entire opening neatly
  • Rub some salt and pepper outside the chicken
  • Wet the parchment and roll the chicken very tightly in it, forming a neat cylinder. Tie each end with the kitchen string.
  • Roll the foil around the cylinder and close the ends
  • Use about 1 yards of kitchen string - wrap it around the long side of the cylinder first and then give it a 2-3 more wraps around the short side - spreading them evenly, and tie the double knot to secure the string.
  • -
  • Poach the ballotine in chicken stock gently for a calculated total of 20 minutes per pound of meat.
  • Let the chicken cool wrapped.
  • Slice it and serve - warm or cold

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    fizzle3nat ate it and said...
    I love your description! I would totally make this, if only I thought my husband would eat it! He would surely think this to be too 'weird', although I have to give him credit - he would try it to humor me. Sounds delicious, but for all the effort, I'd have to serve it to someone that I KNOW would give me the 'oohs' and 'ahhs' that I deserve. *wink* Great post! - Natalie
    Was this review helpful? Yes Flag
    " It was excellent "
    hollymayb ate it and said...
    I think I'm just masochistic enough to try this. I love the fresh herbs, and the presentation is beautiful.
    Was this review helpful? Yes Flag
    " It was excellent "
    invisiblechef ate it and said...
    haha, you feel like you just had a baby, too funny, Trust me I know that feeling, well really and also when I clean Salmon Roe . That is a long process too, but like this well worth it. Great post.
    Was this review helpful? Yes Flag
  • pat2me 6 years ago
    Whoa! If I ever felt ambitious enough to try this, it would be after I handed a chicken and the first half of the directions to my butcher. Then I'd probably still "chicken" out! That's like a workout!
    Was this review helpful? Yes Flag
  • lycett 6 years ago
    BABE, I HAVE TO GO AND TAKE A NAP AFTER JUST READING THE INGREDIENTS.
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes