Chicken Ballotine - The Gingered Whisk

Sunday, April 14, 2013

Chicken Ballotine

Chicken Ballotine - This chicken is definitely for special occasions. If you are brave enough to take on the technical challenge you will be rewarded with the most amazing chicken ever!

Ready for a super challenge? Come on, I know you can do it! 
If you ready to roll your sleeves up, chanel Jacques Pepin, and take on something technically challenging but so deliciously worth it, than I have an amazing recipe for you today!  

Chicken Breast stuffed with spinach stuffing. This recipe is not easy to make, but is so delicious it is worth it! Chicken Ballotine from Jacque Pepin

I would suggest wrapping your laptop in saran wrap and placing it on your kitchen counter while you make this. You will want to watch this video about 50 bajillion times while you prepare this. This way you can stop/rewind/play as much as you need without getting raw chicken all over everything. 

Once you get through the de-boning part, the stuffing, stuffing, wrapping and roasting portion are fairly straightforward, and afterward - WOW. I was kind of hoping this would be an ultimate flop so I would never have to do it again. But that is not the case here at all. This is delicious. Amazingly delicious. Very moist, and sooo delicious! I'm definitely going to be mangling more chickens! 

Chicken Ballotine

Chicken Ballotine

by The Gingered Whisk
Prep Time: 2 hours
Cook Time: 1 hour
Keywords: roast entree cheese chicken spinach Christmas Easter

Ingredients (4 servings)
    Spinach, Cheese and Bread Stuffing
    • 1 tablespoon olive oil
    • 1 teaspoon finely chopped garlic
    • 5 ounces baby spinach leaves
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1 cup grated Gruy√®re or mozzarella cheese
    • 1 1/2 cups cubed (1/2-inch) bread
    • 1 chicken (about 3-3/4 pounds) boned
    • 1/4 teaspoon salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/3 cup water
    • 1/2 cup dry red wine (you can substitute chicken or vegetable stock or fruit juice, such as grape)
    • 1 celery stalk , peeled and cut into 1/4-inch dice
    • 1 small onion, chopped
    • 1 carrot, peeled and cut into 1/4-inch dice
    • 1/2 teaspoon cornstarch, dissolved in 1 tablespoon water
    • 1 tablespoon dark soy sauce
    • 1 tablespoon chopped fresh parsley
    Spinach, Cheese and Bread Stuffing
    1. Heat the oil in a large saucepan or skillet. Add the garlic, spinach, salt, and pepper and cook for 1 minute to soften the garlic and wilt the spinach.
    2. Transfer to a bowl and let cool to room temperature. (The mozzarella and bread come into play when you are stuffing the chicken, so just prepare them and set aside for now.
    Ballotine of Chicken
    (watch this video to see Jacque Pepin de-bone a chicken You-Tube
    after you have boned it out):
    1 Preheat the oven to moderately hot 400°F/200°C/gas mark 6.
    2 Lay the chicken skin side down on the work surface and sprinkle with the salt and pepper. Spread the cool rice or spinach mixture evenly over the chicken - stuffing the legs too. Sprinkle the cheese and bread cubes on top of the spinach. Roll the chicken up, tie it with kitchen string, and place it in a roasting pan.
    3 Roast the ballotine for about 1 hour or until the temperature is 160-165 degrees F in the center of the ballotine. I took mine out after 50 minutes and let it sit until it reached 165. Lift it from the pan and place it on a platter.
    For the sauce:
    4 Skim off and discard most of the fat from the drippings in the pan. Add the water and wine to the drippings to deglaze the pan, and heat over medium heat, stirring to loosen and melt the solidified juices.
    5 Strain the juices into a saucepan. Add the celery, onion, and carrot and bring to a boil over high heat. Cover, reduce the heat to low, and boil gently for 5 minutes. Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it. Remove from the heat.
    6 Transfer the ballotine to a cutting board and remove the string. Cut half of it into 4 or 5 slices, each about 1 inch thick. Return the uncut half of the ballotine to the serving platter and arrange the cut slices in front of it. Pour the sauce over and around the ballotine, garnish with the parsley, and serve. Cut additional slices of ballotine as needed at the table.
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    1. I'm sorry I missed this challenge. Yours looks delicious!

    2. Yay! I'm so glad you did it and regardless of the 'mangling', it looks awesome. Like I said, all that matters is getting the bones out. Messy or not, once it's tied and roasted, no one would ever know and I would have never known had you not told us! I'm so glad you enjoyed it..which means you have to do it again lol I'm so positive it will be easier and less mangled the second time around :D

    3. This was so good, wasn't it? (I used the spinach stuffing as well). I was hoping it wouldn't be that good, because now everyone wants me to make it again...

      Love the color on your chicken.

    4. Amazing! I've had a boned-out, rolled and stuffed turkey on my list for a while but this seems a bit more manageable. Jacques Pepin is a master!!

    5. LOL - I think I'll be mangling more chickens, too!! Your ballotine looks AMAZING.

    6. I'm so impressed! This looks great. I was too.. ahem... chicken to attempt this one, but your description of how good it was may make me change my mind and at some point in the future give it a go. Nice job!

    7. That looks delicious! How long did it take to debone the chicken?

    8. Haha, I foresee a lot of chicken mangling in my future too. Your chicken looks great - so juicy & packed with stuffing-y goodness. Such a beautiful golden colour on the skin too.

      Congratulations on baby number two, by the way! x


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