Chicken Ballotine

Introducing the exquisite Chicken Ballotine. Join me in this culinary adventure where I will guide you through the art of deboning chicken legs with precision and filling them with a delightful stuffing. Together, we will transform these stuffed chicken legs into elegant logs, ready to be cooked to perfection using the sous-vide technique like true professionals. Let's dive into the world of gourmet cuisine and create a meal that will leave everyone craving for more!

Please note that the full access to this content needs a subscription: please sign up.

How to turn simple Ingredients into an exquisite dish

This recipe is a protected and only available for paid members. To obtain the full step by step recipe and detailed ingredients list, please sign up.

Preview the recipe

What Is Ballotine?

When it comes to French gastronomy, the ballotine is a classic technique that exemplifies elegance and finesse. The term "ballotine" derives from the French word "balle," meaning package, and it refers to a sophisticated dish made by deboning poultry (such as chicken, duck, pigeon, or quail) and stuffing it with a flavorful forcemeat mixture along with other ingredients. The art of preparing a ballotine involves skillfully removing the bones from the thigh and/or leg of the poultry, creating a pocket that can be filled with a delicious blend of herbs, spices, vegetables, and sometimes even fruits or nuts. The ballotine is then carefully rolled and tied with kitchen twine to maintain its shape during the cooking process. It can also be turned into logs and cook using the sous-vide method. Read this before you start.

Ballotine vs Galantine

A galantine-terrine is often served cold, while a ballotine can be served both hot or cold.

Stuffing Part 1

Soak bread crumbs or brioche in milk – keep refrigerated until ready to use.

Preparing Meats

Use pork tenderloin ends for the stuffing, and save center cut for later use (the center cut may be vacuum-sealed and cooked along with the stuffed chicken logs. Cut pork ends into thick slices, and veal scallops into 3 portions. To clean chicken livers, remove any remaining membranes and blood spots left.
While searing meats snd chicken livers, season with the salt and pepper that are in the ingredients list. In a large skillet, melt butter and sear the pork first on both sides for 2 minutes on medium high heat. Add a couple of thyme sprigs and a bay leaf if desired. Transfer the seared pork to a plate leaving fat in. Do likewise with veal scallops but 30 seconds on each side.

Chicken Livers

In the same skillet, add the chicken livers and sautée them on high heat for 3 minutes.
Add alcohol and ignite it. When the flame is gone, transfer the livers to a separate plate.

Stuffing Part 2

Place a baking tray in the freezer. Yet, in the same skillet you have seared the meat, cook bacon in butter for 5 minutes on medium heat. Add shallots and cook until fragrant. Add salt, pepper and the mushrooms and cook for 5 minutes on high heat. Add porcini powder and the cooked chestnuts – sautée for a couple of minutes.
Spread mushroom mixture out onto a frozen tray and refrigerate.

Final Stuffing

Roughly slice the seared pork and veal. In the food processor, turn chicken livers into puree first, and remove it from the bowl.
Next, add the pork, veal and the rendered juice in the food processor and give a few pulses to shred (avoid over mixing it).
In a large bowl, combine meats, pureed livers, and the soaked in milk bread.
Then add the mushroom mixture.
Spread the stuffing onto a baking tray lined plastic wrap and refrigerate.

Classic Chicken Ballotine Montage

Lay boned chicken legs on your cutting board. Season with salt, pepper and a light pinch of dried herbs. Scoop out about 50g of stuffing per leg. Wrap up to form a ball. Repeat until done and freeze for about 30 minutes to firm up.
Tie each stuffed chicken leg with bucher twine to resemble a pumpkin. Keep them Refrigerated for up to 48 hours, or freeze for up to 3 months.
In a nonstick pan, sear ballotine in olive oil, butter, herbs and 2 crushed garlic cloves for 3 minutes on each side. Finish cooking in a 350ºF/180ºC preheated fan oven for about 25 minutes, until internal temperature reached 158ºF/70ºC. Baste with the juice and let rest 5 minutes before serving. Keep bits left in the pan to make a sauce.

Sous-Vide Technique Montage

Moisturize your countertop with a barely wet sponge, and lay over a couple of large sheets of plastic wrap. Arrange boned chicken legs skin side down on the cling film making sure there is no gaps left behind.
Season chicken with fleur de sel, pepper and dried herbs (go easy with the herbs). Add the stuffing (avoid overloading). Wrap the stuffed chicken into a tight log.
Cut the log in half, and re-wrap tightly in cling film, and seal the ends firmly.
Freeze ballotine logs for 2-3 hours before vacuum-sealing.
Set your slow cooker to 149ºF/65ºC. Cook for 4 hours. Once cooked, transfer meat immediately to an ice bath. Refrigerate chicken ballotine logs for up to a week.

Searing

Heat up a nonstick pan, add fat, herbs and crushed garlic. Pat dry chicken ballotine skin. Season skin with salt, and sear the ballotine on all sides. Finish cooking in the oven for 5 minutes. Season with ground black pepper.

Sauce/Gravy

You can make a wonderful gravy by reducing 1L/qt homemade chicken stock (white or brown). When stock is reduced by two-third, deglaze the pan with in which chicken ballotine were seared. Sieve the sauce and thicken it with some roux or cornstarch slurry or heavy cream.
Chicken ballotine is accompanied with Michelin Star Mashed Potatoes and braised bok choy.
Bon appétit!