Chicken Leg Ballotine Recipe

Process until finely ground.

Chicken leg ballotine recipe. Cut meat into large chunks. Sprinkle the cheese and bread cubes on top of the spinach. Place chicken roll in a greased baking tray and place in the oven for 10-12 minutes or until golden brown.

Scoop ¼ of meat mixture into. Boneless Whole Chicken Stuffed with Classic Stuffing Rolled and Tied with Butchers Twine. Place the chicken on a work surface skin-side down and legs facing downward.

For the corn puree place the corn in a large saucepan cover with cold water and bring to the boil boil for 1 hour. Stuff the bird and sew along the open edges with fine cotton. In the culinary arts a traditional ballotine is a deboned leg of a chicken duck or other poultry stuffed with ground meat and other ingredients tied and cookedA ballotine is usually cooked by braising or poachingModern kitchens make ballotine with other parts of the poultry.

Roast in oven at 200 degrees for 1 12 hours basting every 20 minutes. The chicken thighs are broken and stuffed with pre-prepared material and then sewn with needles and yarn to prevent the material from being ejected. Cover and cook without stirring until the liquid has been absorbed about 15 minutes.

Using a small spoon or your fingers. Then make sausage sized batons of stuffing and place across the centre of the chicken thighs. Take the chicken out of the fridge and bring a large pan with water to a boil.

Next remove the outer two sections of the wings save for stock. Open out the chicken thighs and trim excess fat off. This makes a wonderful centre piece for a partydinner with friends.