Chicken Ballotine Recipes

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CHICKEN BALLOTTINES WITH SAGE & PANCETTA



Chicken ballottines with sage & pancetta image

Gordon Ramsay shares his secrets for jazzing up chicken legs

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Supper

Time 1h30m

Number Of Ingredients 9

4whole chicken legs (drumsticks and thighs), with skin on
100g chestnut mushroom , finely chopped
olive oil
6 best-quality chipolata sausages
200g very thin straight rashers pancetta or 20 thin smoked streaky bacon rashers
8 fresh sage leaves
a few knobs of unsalted butter
Gordon's classic vinaigrette (see tip below)
roasted tomatoes (see tip below)

Steps:

  • Firstly neaten the ends of the drumsticks. Using a small sharp knife, make a cut all around each chicken leg, about 4cm up from the knuckle end. Holding the leg like a gun, squeeze it tight to pull the skin taut, then scrape down to the bottom of the bone to remove the tendons and clean the bone, turning the leg as you go (scissors are good for cutting the tendons). Now position your knife across the bottom of the exposed bone and bash the knife with a rolling pin or meat mallet - the bone will break smoothly.
  • Lay the chicken legs skin-side down, pull the flaps of skin back and cut the flesh with a very sharp small knife on either side of the thigh bone using a shaving action. Once the bone is exposed, prise it out, then twist and snap it with your fingers to free it from the drumstick. If it doesn't snap clean you may have to cut it. You now have a part-boned chicken leg.
  • Lightly sauté the mushrooms in a little hot olive oil for about 5 minutes until lightly browned, season well and leave to cool. Open out the boned chicken legs and spoon in the mushrooms. Cut the end off each chipolata and squeeze the sausagemeat over the mushrooms, using the chipolata skin as a piping bag. Push sausagemeat with your fingers right to the top of the thigh, then close the flaps and pull the skin across to secure. Now roll the legs over to make the parcels as neat as possible, then hold the exposed bone and straighten out each leg.
  • Cut 4 sheets of foil (enough to wrap each chicken leg comfortably). Lay 6-7 rashers of pancetta down the centre of each sheet, overlapping slightly, then put the chicken legs crossways over the pancetta and top each leg with 2 sage leaves. Lift up the edge of the foil that is furthest away from you, bring it over the chicken and press down on the chicken, so that the pancetta comes away from the foil and sticks to the chicken. Repeat with the other side of the foil so the chicken legs are all wrapped in pancetta.
  • Roll each leg in the foil, tucking it in and pressing it tight to the chicken to form a neat cylinder. Lift the cylinder up by the bone at one end and roll the foil at both ends, twisting to make a cracker shape.
  • Preheat oven to fan 200C/conventional 220C/gas 7. Put the chicken parcels on a baking sheet and roast for 15 minutes, turning them twice. Turning them like this ensures they will be evenly coloured. Turn the oven down to fan 160C/conventional 180C/gas 4 and roast for a further 30 minutes, turning once. Remove and allow to stand for 10 minutes. Unwrap, tipping the juices on to a plate.
  • Heat 1 tbsp oil and a knob of butter in a non-stick sauté pan until hot and foaming. Put the chicken legs in the pan and brown over a high heat on all sides, basting frequently and turning with a pair of tongs. As they start to brown, add a few small knobs of butter one at a time to the fat in the pan (adding the butter a little at a time keeps it fresh and prevents scorching). Lift the chicken legs from the pan and roll them around in the juices on the plate so they pick up a nice glaze.
  • Cut the stuffed thigh meat of each chicken leg on the diagonal into 3 slices each. Don't slice the meat too thin or it will get cold. Spoon the polenta on to the plates, stand the drumsticks in the middle and lay 3 slices of stuffed chicken in front. Drizzle with a little vinaigrette and serve immediately, with roasted tomatoes on the side.

Nutrition Facts : Calories 656 calories, Fat 51 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 45 grams protein, Sodium 2.93 milligram of sodium

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

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

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

CHICKEN BALLOTTINE



Chicken Ballottine image

A quick, easy and very tasty main for all the family.

Provided by KayOS77

Time 35m

Yield Makes 6

Number Of Ingredients 0

Steps:

  • Make the stuffing mix, as per packet instructions (or own recipe.) and the spice mix.
  • Open out the chicken thighs, and trim excess fat off. Lay tho opened out thighs on top of 2 bacon rashers. Then make sausage sized batons of stuffing and place across the centre of the chicken thighs. Wrap the chicken thighs and bacon around the stuffing.
  • Dip the open ends of the ballottine in the spice blend.
  • Place in a pre-heated oven at 200ºC/180ºc fan, and cook for 25 minutes, or until bacon is browning and stuffing is piping hot.

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RECIPE: STUFFED CHICKEN BALLOTINE - SORTEDFOOD
recipe-stuffed-chicken-ballotine-sortedfood image

From sortedfood.com
  • Bash Out The Chicken. Cut down the long side of the chicken breast, almost slicing in half width wise and open up like a book, then sandwich between two sheets of Clingfilm.
  • Make The Stuffing. Dice the mushrooms and ½ of the shallot and mix in to the pork mince with some salt and pepper. Use a small blender if you have one.
  • Stuff The Chicken Breasts. Spread a little of the pork mix onto the chicken into a thin layer. Roll up the chicken into a sausage shape and wrap in cling film tightly.
  • Cook The Chicken. Poach the chicken ballotines in the pan of water for 20 minutes until cooked through, making sure the water isn’t quite boiling otherwise the chicken will become tough.
  • Start The Sauce. Sweat the other half of the shallot in a pan with butter for a minute, then add the garlic. Splash white wine into the pan and reduce until almost gone.
  • Finish The Sauce. Add the chicken stock and reduce by half, then pour in the cream, bring to simmer and take off heat to add the remaining parsley.
  • Brown The Chicken. Unwrap the chicken from the cling film and fry in a hot pan with butter until coloured all over.
  • Serve With Cabbage & Pots. Slice the chicken and serve on a bed of cabbage with the roasted new potatoes and a drizzle of the sauce. Serves 4. Share this recipe.


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