Recipe

Never Cook This - Ballotine - French Stuffed Chicken Recipe

Add Step-by-Step Photos	Crainny / All my dishes 6 months ago Ballotine means "bundle"... I cooked this one today, and I feel like I just had a baby. I am so tired. Like everything French, it's pretty simple, slightly perverse, and very labor intense. But if you are not afraid of hard work, go ahead. Prep:60m Cook:150m Servings:8	Crainny
	expert laborsome chicken

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Ingredients

1 medium chicken, whole

16 oz chicken breast meat, boneless, skinless

1 large shallot

1 large garlic clove

1/2 fresh bread crumbs

1 egg

1 tbsp butter

2 tbsp milk

1/2 tsp thyme

1/2 tsp tarragon

salt, pepper, sweat, blood and tears to taste

You will require baking parchment paper, kitchen string, trussing needle, and aluminum foil

Directions

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

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Comments

lycett 6 months ago said:
BABE, I HAVE TO GO AND TAKE A NAP AFTER JUST READING THE INGREDIENTS.

pat2me 6 months ago said:
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!

invisiblechef 5 months, 4 weeks ago 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.

hollymayb 3 weeks, 6 days ago said:
I think I'm just masochistic enough to try this. I love the fresh herbs, and the presentation is beautiful.

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