Best 2 Chicken Ballotine Recipes

**Chicken Ballotine: A Culinary Journey Through Exquisite Flavors**

Chicken ballotine, a delectable dish originating from French cuisine, is a culinary masterpiece that elevates the humble chicken to an extraordinary level. This intricate dish involves carefully deboning a chicken, stuffing it with a flavorful forcemeat, and then roasting it to perfection. The result is a succulent, juicy chicken that boasts a harmonious blend of textures and flavors. Our comprehensive guide to chicken ballotine presents three distinct recipes that cater to diverse culinary preferences and skill levels. Whether you are a novice cook seeking to explore new culinary horizons or an experienced chef aiming to refine your technique, our recipes will guide you through the process of creating this exceptional dish. Embark on a culinary adventure as we delve into the art of preparing chicken ballotine, a dish that promises to tantalize your taste buds and leave you craving for more.

Let's cook with our recipes!

CHICKEN BALLOTINE

Chicken Ballotine image

Beautiful on the plate and totally delectable, this is the ideal date night or dinner party entree!

Provided by Marissa Stevens

Categories Main Course

Time 1h10m

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 medium shallot (finely chopped)
1 medium carrot (finely chopped)
3 medium cloves garlic (finely chopped)
1/2 teaspoon kosher salt (divided, plus more for seasoning skin)
1/4 teaspoon freshly ground black pepper (plus more for seasoning skin)
olive oil (or other vegetable oil, for brushing rack)
4 bone-in, skin-on chicken thighs ((Recipe note #1))

Steps:

Melt butter in a large skillet over medium heat; add shallot, carrot, garlic, and 1/2 teaspoon kosher salt. Cook and stir until tender, 1 to 2 minutes. Remove from heat and set aside to cool.
Preheat oven to 425˚F. Line a baking sheet with parchment paper (for easy cleanup) and place an oven safe baking rack on top. Lightly brush rack with oil to prevent sticking. (Recipe note #2)
Carefully remove skin from chicken thighs in one piece, using a sharp paring knife as needed and reserve. (Recipe note #3)
Turn chicken thigh so that bone is visible. With the tip of a sharp paring knife, carefully cut along the length of the bone on each side. Continue cutting along the bone on each side until it's fully exposed. When you've cut most of the meat from the bone, pull the bone away and use the knife as needed to remove it completely. (Be very careful to protect your fingers during this process!) Cut thigh meat into large chunks (4 to 6 pieces). Repeat with remaining chicken thighs.
Add thigh meat, vegetables, remaining 1/2 teaspoon kosher salt, and pepper to the bowl of a food processor. Pulse until meat is finely ground (not pureed) and ingredients well combined.
Spread thigh skins, top side down on a large cutting board. Divide meat mixture into 4 equal portions and place one portion in center of each skin. Starting on one side and working all the way around, pull edges of skin over meat mixture to wrap completely (edges will overlap); place on rack in baking sheet, edges down. Season skin with salt and pepper. Roast 25 to 30 minutes, or until skin is crisp and golden brown with an interior temperature of 165˚F on an instant read thermometer. Serve.

Nutrition Facts : Calories 312 kcal, Carbohydrate 4 g, Protein 19 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 730 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

BALLOTINE OF CHICKEN

Ballotine of Chicken 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.

Provided by Brian Holley

Categories Whole Chicken

Time 2h

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, Fat 89.8, SaturatedFat 26.9, Cholesterol 350.8, Sodium 970.5, Carbohydrate 29.2, Fiber 2.5, Sugar 5.5, Protein 79

Tips:

To ensure the chicken ballotine cooks evenly, use a meat thermometer to check that the internal temperature has reached 165°F (74°C) before removing it from the oven.
For a crispy skin, brush the chicken ballotine with melted butter before roasting.
To prevent the chicken from drying out, baste it with the pan juices every 20 minutes or so.
If you don't have a meat thermometer, you can check if the chicken is cooked by piercing it with a fork. If the juices run clear, the chicken is cooked.
Let the chicken ballotine rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful dish.

Conclusion:

Chicken ballotine is a delicious and impressive dish that is perfect for a special occasion. With its crispy skin, tender meat, and flavorful stuffing, this dish is sure to please everyone at the table. So next time you're looking for a special dish to serve, give chicken ballotine a try.