CHICKEN BALLOTINE RECIPES

BALLOTINE OF CHICKEN RECIPE - FOOD.COM

Ballotine of Chicken Recipe - Food.com image

This makes a wonderful centre piece for a party/dinner with friends. You could use a duck or small turkey instead of the chicken. You will need some knife skills to bone out the bird, and, time to make the sauce and stuffing, But it is well worth the effort.

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

1 (4 lb) whole chickens, boned out
2 tablespoons oil
1 glass dry sherry
1/4 lb button mushroom, sliced
1 ounce butter
1 onion, finely chopped
3 ounces ham, chopped
12 ounces ground pork
1 cup fresh breadcrumb
2 teaspoons parsley, chopped
1 teaspoon sage, chopped
1 glass dry sherry
1 egg, beaten
10 pistachio nuts, chopped
2 tablespoons oil
1 tablespoon carrot, finely diced
1 tablespoon onion, finely diced
1/2 tablespoon celery, finely diced
1 tablespoon flour
3/4 pint chicken stock
2 mushrooms, chopped
1 teaspoon tomato puree
salt and pepper
bouquet garni

Steps:

Lay the bird breast down on a chopping board, with a sharp knife cut along the back bone. Now work all over the carcass leaving the skin in tact, till all the meat has been removed from the bones. Work down the legs and thighs in the same manner till the carcass can be removed. This will take a little time, don't rush the job, enjoy it.
Melt the butter ina pan and add the onion and cook till soft but not coloured. Remove from the heat. Add the minced meats with the breadcrumbs and all the other stuffing ingredients.
Stuff the bird and sew along the open edges with fine cotton. Tie with string round the bird at 2" intervals.
Heat 2 tbsp oil in a roasting tin, set the bird on a grid and baste with the hot oil.
Roast in oven at 200 degrees for 1 1/2 hours, basting every 20 minutes.
To prepare the sauce.
Heat the oil in a pan add the vegetables and cook till soft but not coloured. Stir in the flour and reduce the heat cook till a golden russet colour. Stir in 1/2 pint of the stock, and the rest of the ingredients.
Stir till boiling. Reduce the heat and cook at a slow simmer for 30 mins.Add the rest of the stock and cook for five more minutes.
Fry the mushrooms in the butter till soft.
Remove the bird to a serving dish. Pour off the cooking fat and deglaze the tin with the sherry. Strain and add to the sauce with the cooked mushrooms.
Pour a little sauce over the bird and serve.
Cut the bird across the body not along it, that way the stuffing with be encased inside the meat.

Nutrition Facts : Calories 1255.7, FatContent 89.8, SaturatedFatContent 26.9, CholesterolContent 350.8, SodiumContent 970.5, CarbohydrateContent 29.2, FiberContent 2.5, SugarContent 5.5, ProteinContent 79

CHICKEN BALLOTINE - HOW TO COOK MEAT

Chicken Ballotine - How to Cook Meat image

Chicken ballotine is the roasted version of chicken galantine. The galantine is poached and is served cold. I like the idea of a hot, boneless, roasted, and stuffed chicken better, so I was very anxious to make this one. This chicken ballotine wouldn't have been possible without Jacques Pepin's incredible ability to teach very complicated concepts so thoroughly and well. Boning a chicken is not as easy as it looks . . . and it doesn't look that easy.

Provided by Nils Hoyum

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 chicken, boned
Salt
1 leek, washed and minced
1 small onion, minced
5 cloves garlic, minced
2 shallots, minced
1 carrot, minced
4 Tbsp butter
12 slices bread, toasted and cubed
2 Tbsp bacon fat
2 Tbsp butter, melted with the bacon fat
2 cups beef stock
1 tsp fresh rosemary, minced
1 tsp fresh or dried sage, minced
2 tsp seasoning salt
½ tsp black pepper

Steps:

Steps to Make Chicken Ballotine
Tips & Tricks

Nutrition Facts : ServingSize 6 oz, Calories 344, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 62 mg, SodiumContent 1035 mg, CarbohydrateContent 33 g, FiberContent 2 g, SugarContent 3 g, ProteinContent 21 g

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CHICKEN BALLOTINE RECIPE BY VERONICA'S - COOKEATSHARE

From m.cookeatshare.com
Reviews 4
Total Time 180 minutes
Cuisine French
Calories 619 per serving

Cut through the skin of the chicken on the centre back. Separate the flesh from the bone down one side to the breast and be careful not to pierce the skin. Follow along the bones closely with the knife, gradually easing the meat from the thigh, drumstick and wings. Cut through the thigh bone where it meets the drumstick and cut off the wing tip. Repeat on the other side then lift the ribcage away, leaving the flesh in one piece and the drumsticks still attached to the flesh. Discard the bones from the thigh, drumsticks and wings. Trim off big chucks of fat around the neck and bottom of the chicken but leave the skin. Turn the wing and drumstick flesh inside the chicken and lay the chicken out flat, skin side down. For the stuffing: remove the stalks from the silverbeet and finely shred the leaves. Heat oil in pan and stir in the onion, garlic and silverbeet until soft and moisture evaporated. Cool for a few minutes. Process the silverbeet onion mixture with parmesan cheese, breadcrumb, oregano and half of the ricotta cheese. Season to taste. Preheat the oven to 180c. Quarter the capsicums and remove the membranes and seeds. Place skin side up under a hot grill until the skin blackens. Place in a plastic bag to cool. Peel off the skin. For bundling the chicken: spread the silverbeet mixture over the chicken and lay the capsicum over the silverbeet. Place the remaining ricotta cheese across the width of the chicken. Fold the sides of the chicken in over the filing do they overlap slightly and tuck the end neatly. Secure the chicken with toothpicks and tie with strings. (Roll the chicken from the width so that each cut piece would have an even portion of the breast and thigh) Place the chicken roll onto a lightly greased large piece of aluminium foil, season the chicken with some extra oilve oil, salt and pepper. Roll the chicken up securely in the foil and seal the ends well. Place on a baking tray and bake for 1 1/2 hour in a moderately oven. Open up the foil and pour some pan juice over the chicken after 1 hour and let it cook for further 30 minutes or until juices run clear when a skewer is insert into the centre. Allow to cool with the foil covered before removing toothpicks and strings. Cut into pieces and serve with white wine infused gravy and steamed vegetables. Note: It is easier to cut the chicken when it is cooled. Cover the left over with foil and reheat it in the oven the next day.

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CHICKEN BALLOTINE - HOW TO COOK MEAT

Chicken ballotine is the roasted version of chicken galantine. The galantine is poached and is served cold. I like the idea of a hot, boneless, roasted, and stuffed chicken better, so I was very anxious to make this one. This chicken ballotine wouldn't have been possible without Jacques Pepin's incredible ability to teach very complicated concepts so thoroughly and well. Boning a chicken is not as easy as it looks . . . and it doesn't look that easy.

From howtocookmeat.com
Total Time 1 hours 50 minutes
Cuisine French
Calories 344 per serving

Tips & Tricks

See details

CHICKEN BALLOTINE RECIPE BY VERONICA'S - COOKEATSHARE

From m.cookeatshare.com
Reviews 4
Total Time 180 minutes
Cuisine French
Calories 619 per serving

Cut through the skin of the chicken on the centre back. Separate the flesh from the bone down one side to the breast and be careful not to pierce the skin. Follow along the bones closely with the knife, gradually easing the meat from the thigh, drumstick and wings. Cut through the thigh bone where it meets the drumstick and cut off the wing tip. Repeat on the other side then lift the ribcage away, leaving the flesh in one piece and the drumsticks still attached to the flesh. Discard the bones from the thigh, drumsticks and wings. Trim off big chucks of fat around the neck and bottom of the chicken but leave the skin. Turn the wing and drumstick flesh inside the chicken and lay the chicken out flat, skin side down. For the stuffing: remove the stalks from the silverbeet and finely shred the leaves. Heat oil in pan and stir in the onion, garlic and silverbeet until soft and moisture evaporated. Cool for a few minutes. Process the silverbeet onion mixture with parmesan cheese, breadcrumb, oregano and half of the ricotta cheese. Season to taste. Preheat the oven to 180c. Quarter the capsicums and remove the membranes and seeds. Place skin side up under a hot grill until the skin blackens. Place in a plastic bag to cool. Peel off the skin. For bundling the chicken: spread the silverbeet mixture over the chicken and lay the capsicum over the silverbeet. Place the remaining ricotta cheese across the width of the chicken. Fold the sides of the chicken in over the filing do they overlap slightly and tuck the end neatly. Secure the chicken with toothpicks and tie with strings. (Roll the chicken from the width so that each cut piece would have an even portion of the breast and thigh) Place the chicken roll onto a lightly greased large piece of aluminium foil, season the chicken with some extra oilve oil, salt and pepper. Roll the chicken up securely in the foil and seal the ends well. Place on a baking tray and bake for 1 1/2 hour in a moderately oven. Open up the foil and pour some pan juice over the chicken after 1 hour and let it cook for further 30 minutes or until juices run clear when a skewer is insert into the centre. Allow to cool with the foil covered before removing toothpicks and strings. Cut into pieces and serve with white wine infused gravy and steamed vegetables. Note: It is easier to cut the chicken when it is cooled. Cover the left over with foil and reheat it in the oven the next day.

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