Archive for Over the Gate Join in for a friendly chat over the gate about home and country matters. (Nominated Charity The British Heart Foundation)
 


       Over the Gate Forum Index -> Recipes
WhatCameFirst

Chicken ballotine

As requested...  but you need some muslin.

I had our butcher bone out a 6lb chicken.  Then spread it out lengthways and used bits of the breast meat to fill in the gaps.  

Then I stuffed it with three slices worth of breadcrumbs, half a tub of ricotta cheese, a few chopped up sun dried tomatoes, a tsp of tried basil and a couple of ounces of grated parmesan, all bound together with an egg.

Then I got some muslin about 10cm bigger all around that the chicken and soaked it in melted butter. This is more difficult than I anticipated.  Then I spread the muslin out flat on the worktop, put the chicken on top of that skin side down, put the stuffing in a strip along the middle of the meat, and rolled the whole thing up inside the muslin, doing a Christmas cracker thing at each end.  I now know that it is important to get the stuffing inside properly, otherwise it will burn itself and the muslin.  However, the beauty of this method is that the stuffing doesn't all splurge out while it's cooking and the chicken in easier to roll up.

The cooking time is shorter than for a whole bird because you have a long sausage shape.  For a 6lb bird I cooked it for an hour an a half and let it rest for half an hour.  The recipe I had suggested an hour for a 4lb bird, so work on half an hour per 2lb.

We served it with a ratatouille and pommes dauphinoise. Yum yum yum!!

This is cribbed from Leiths Meat Bible which I bought for myself just before Christmas, it is a wonderful book and I highly recommend it.
midlandsman

It's a great way of 'stretching' a chicken to serve lots of people. My take on it is here:

http://www.localfoodheroes.co.uk/?e=628

This Jacques Pepin video makes boning a bird easy:

http://www.youtube.com/watch?v=kAekQ5fzfGM
LadySlip

Looks superb
gerryindevon

midlandsman wrote:
It's a great way of 'stretching' a chicken to serve lots of people. My take on it is here:

http://www.localfoodheroes.co.uk/?e=628

This Jacques Pepin video makes boning a bird easy:

http://www.youtube.com/watch?v=kAekQ5fzfGM

Great video, thanks, midlandsman. My NY resolution is now to de-bone a chicken.

       Over the Gate Forum Index -> Recipes
Page 1 of 1
Create your own free forum | Buy a domain to use with your forum