Hey everyone, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, "chicken ballontine". It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
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. If using the spinach stuffing, sprinkle. Lay the bird breast down on a chopping board, with a sharp knife cut along the back bone.
"Chicken Ballontine" is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. "Chicken Ballontine" is something which I have loved my entire life. They’re fine and they look wonderful.
To begin with this recipe, we have to first prepare a few ingredients. You can cook "chicken ballontine" using 7 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make "Chicken Ballontine":
- Take fresh chicken
- Get green apples
- Take fresh cilantro
- Get fresh parsley
- Prepare zest from 2 lemons
- Take salt, pepper, and garlic powder
- Take egg
Crispy chicken skin filled with a buttery, savory blend of chicken, vegetables and spices, it's a restaurant worthy dish that is beautiful on the plate and a pleasure to eat. Want to transform a basic whole chicken into something brilliant? This typical French preparation involves deboning a whole chicken then stuffing and rolling it before cooking. We're not going to lie: the process takes some knife skills, but with a little time and patience you'll be happy you gave it a whirl.
Instructions to make "Chicken Ballontine":
- De-bone the chicken. This step is incredibly difficult to describe, I would suggest watching a video on YouTube. Basically you want all the bones out, without dismantling the chicken.
- Start by cutting out the wishbone, cutting off the tips of the wings and then cut the back of the chicken open. Cut the wings and legs and pull out the bones by breaking them, cutting around and scraping away the meat. Then tear out the carcass.
- Now it's time to make the stuffing. You can create what ever type of stuffing you like. With this chicken I combine chopped green apple, fresh cilantro, fresh parsley, lemon zest and 1 egg.
- Season the bird inside and out with the dry ingredients. Insert your stuffing into the legs and spread over the breast meat.
- Fold the chicken and tie it back together carefully using butchers twine.
- Pan sear the chicken on all sides with veg oil before baking it in the oven for 1 hour at 375.
- Once cooked let it rest for 10 to 15 minutes before carving. This will allow the natural juices to redistribute back into the meat.
This typical French preparation involves deboning a whole chicken then stuffing and rolling it before cooking. We're not going to lie: the process takes some knife skills, but with a little time and patience you'll be happy you gave it a whirl. A ballottine is a whole chicken that has been boned and stuffed. Showy enough for company, it can be prepared up to a day ahead. (Freeze the bones and the neck, gizzard, and heart for later use in soup or stock.) Chicken ballotine is the 'restaurant style' dish that's crazy simple to make. This recipe is different to your usual stuffed chicken- when sliced, the perfect cross section will really make an impact on your eyeballs and tastebuds as you eat.
So that’s going to wrap this up for this exceptional food "chicken ballontine" recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
