Recipe

Never Cook This - Ballotine - French Stuffed Chicken Recipe


Never Cook This - Ballotine - French Stuffed Chicken Recipe
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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.

Crainny

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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
  1. 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)
  2. Spread the chicken open (don't cut through the front)
  3. Carefully peel off the breast bones
  4. Remove the wishbone
  5. Remove the thigh bones
  6. Peel the flesh off the leg bones, and cut them out carefully
  7. 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
  8. When chicken has absolutely no bones inside, you are done.
  9. -
  10. Sprinkle salt and pepper inside the chicken
  11. -
  12. Prepare the stuffing:
  13. Mince or grind the meat in the processor
  14. Add milk to bread crumbs and let soak a little bit.
  15. Squeeze the crumbs out and add to meat
  16. Melt butter in a skillet and toss in chopped shallot and garlic
  17. Saute until soft and translucent, less than 5 minutes
  18. Add egg to the meat
  19. Add shallot and garlic to the meat
  20. Add herbs, salt and pepper
  21. Mix well
  22. -
  23. Spread the stuffing inside the chicken.
  24. Close the sides of the chicken up, and stitch the entire opening neatly
  25. Rub some salt and pepper outside the chicken
  26. Wet the parchment and roll the chicken very tightly in it, forming a neat cylinder. Tie each end with the kitchen string.
  27. Roll the foil around the cylinder and close the ends
  28. 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.
  29. -
  30. Poach the ballotine in chicken stock gently for a calculated total of 20 minutes per pound of meat.
  31. Let the chicken cool wrapped.
  32. Slice it and serve - warm or cold

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Comments


BABE, I HAVE TO GO AND TAKE A NAP AFTER JUST READING THE INGREDIENTS.


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!


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.


I think I'm just masochistic enough to try this. I love the fresh herbs, and the presentation is beautiful.


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


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