CHICKEN BALLOTTINES WITH SAGE & PANCETTA
Gordon Ramsay shares his secrets for jazzing up chicken legs
Provided by Gordon Ramsay
Categories Buffet, Dinner, Supper
Time 1h30m
Number Of Ingredients 9
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
BALLOTINE OF CHICKEN
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
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
More about "ballotine of chicken recipes"
JACQUES PEPIN'S CHICKEN BALLOTTINE STUFFED WITH SPINACH, …
Web The ballottine is served with a rich wine sauce made with the defatted chicken drippings and a mixture of finely diced vegetables called a …
From rachaelrayshow.com
Estimated Reading Time 5 mins
From rachaelrayshow.com
Estimated Reading Time 5 mins
- Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach
HOW TO DEBONE & STUFF A CHICKEN TO MAKE A BALLOTINE
From eatingwell.com
- A wing has 3 parts: the tip, the wingette (the flat middle) and the drumette (the portion attached to the chicken). Use your hands to snap the joints on either side of the wingette.
- With a firm grip and twisting gently, pull the two bones in the wingette through the skin to remove them. Use a towel for better grip.
- Trim the wing tips and save for another use. (Test Kitchen Tip: Keep a sealable container in your freezer to stash chicken bones in. Use them to make stock when you have enough.)
- Find the breastbone and cut along each side, staying as close to the bone as you can. Gently pull the breast meat on both sides away from the breastbone.
- Pull each drumstick bone and joint through the cuts. Slice along the bones to keep as much of the meat attached the carcass as possible.
- Cut through each thigh all the way to the bone. Pull each thigh bone and joint through the cuts. Slice along the bones to keep as much of the meat attached the carcass as possible.
- Hold the carcass in one hand and make short cuts around it to separate it entirely from the meat.
CHICKEN AND APRICOT BALLOTINE RECIPE - GREAT BRITISH CHEFS
Web Place a sauté pan over a medium heat and add a drizzle of oil. Take the ballotines out of the fridge, unwrap and fry them until crisp – start by cooking the seam of the Parma ham, as this will help seal them, then …
From greatbritishchefs.com
From greatbritishchefs.com
BALLOTTINE OF CHICKEN WITH SPINACH FILLING | ESSENTIAL PEPIN
Web Sep 20, 2011 Preheat the oven to 400 degrees. 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 …
From ww2.kqed.org
From ww2.kqed.org
RECIPE: STUFFED CHICKEN BALLOTINE - SORTEDFOOD
Web 1 large banana shallots, peeled 1 handful parsley, chopped 300 ml chicken stock 1 knob butter 1 clove garlic, crushed 1 splash white wine 250 ml double cream 1 handful roasted new potatoes 3 outer leaves savoy …
From sortedfood.com
From sortedfood.com
BALLOTTINES AND GALANTINES: WHAT ARE THEY? - THE SPRUCE …
Web Oct 25, 2019 Ballottines are galantines that are served hot rather than cold. After boning out the bird and combining the meat with additional ingredients as described above to make the forcemeat, the filling is …
From thespruceeats.com
From thespruceeats.com
CHICKEN BALLOTINE - HOW TO COOK MEAT
Web Oct 21, 2011 Turn the heat on the oven down to 350 degrees and put the chicken in for another forty-five minutes. Roast the chicken until it reaches an internal temperature of 161 degrees F. Use a digital thermometer to …
From howtocookmeat.com
From howtocookmeat.com
BALLOTINE DE POULET RECIPE FROM OUR GASCONY COOKING …
Web Nov 19, 2020 Ballotine de Poulet (Chicken Ballotine) 1. Start by boning out the whole chicken (or ask your butcher to bone it for you but be sure to ask for the bones). 2. Make the demi-glace sauce as follows: Brown the …
From theinternationalkitchen.com
From theinternationalkitchen.com
CHICKEN BALLOTINE WITH CREAMY LEEK & CHESTNUT …
Web Directions Step 1 Preheat oven to 350°F. Place bread cubes on a large rimmed baking sheet and bake until dry and toasted, 12 to 15 minutes. Transfer to a large bowl. Increase oven temperature to 400°. Meanwhile, …
From eatingwell.com
From eatingwell.com
SPICED CHICKEN BALLOTINES RECIPE | DELICIOUS. MAGAZINE
Web Roughly chop the large chicken breast and pulse in a food processor with the cooled spice mix, coriander, lime juice, cream and seasoning, until you get a smooth paste. Put the 4 …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
CHICKEN BALLOTINE - CHEZ LE RêVE FRANçAIS
Web Nov 29, 2022 Arrange the chicken ballotines in an oven proof dish. Brush with the remaining oil and sprinkle over the rest of the salt and pepper. Roast for 30 - 35 minutes. …
From chezlerevefrancais.com
From chezlerevefrancais.com
TOP 50 JACQUES PEPIN CHICKEN BALLOTINE RECIPE RECIPES
Web Jacques Pepin's Chicken Ballottine Stuffed with Spinach, … 2 weeks ago rachaelrayshow.com Show details . 1 celery stalk (2 ounces), peeled and cut into ¼-inch …
From mlarakewong.jodymaroni.com
From mlarakewong.jodymaroni.com
CHICKEN BALLOTINE RECIPE WITH SPINACH, CHEESE AND BREAD STUFFING
Web Apr 16, 2013 Chicken Ballotine Recipe Prep Time 2 hours Cook Time 1 hour Total Time 3 hours Ingredients Spinach, Cheese, and Bread Stuffing 1 Tablespoon olive oil 1 …
From thegingeredwhisk.com
From thegingeredwhisk.com
SERIOUSLY EASY STUFFED CHICKEN BALLOTINE - BASEMENT BAKEHOUSE
Web Bring a large saucepan of water to the boil, and place in the ballotine. It will float so one side will cook faster than the other, just turn it after about 10 minutes. Remove from the …
From basementbakehouse.com
From basementbakehouse.com
CHICKEN BALLOTINE STUFFED WITH SAUSAGE | JACQUES PEPIN
Web Jul 22, 2022 De-bone the chicken, reserving the bones for stock or soup. Lay the chicken skin-side down on a work surface, sprinkle with the salt and pepper and set aside. For …
From rachaelrayshow.com
From rachaelrayshow.com
BALLOTINE OF CHICKEN CACCIATORE | ITALIAN RECIPES | OUR MODERN …
Web May 22, 2016 THE BALLOTINE. 1. To make the stuffing, place the dried mushrooms in a bowl and pour over hot water to rehydrate. Place a large pan over a medium heat with a …
From ourmodernkitchen.com
From ourmodernkitchen.com
TOP 41 SPAGO CHICKEN BALLOTINE RECIPE RECIPES
Web Mouthwatering chicken spago ballotine recipe - yahoo.com . 1 week ago yahoo.com Show details . Web Feb 7, 2021 · Spago is a classic Italian seasoning for chicken. Ballotine is …
From okeefe.jodymaroni.com
From okeefe.jodymaroni.com
RESTAURANT STYLE CHICKEN BALLOTINE AND CARROT PUREE - STIRTOMIX
Web Oct 19, 2021 In a large skillet, add enough oil to coat the bottom. Season the chicken all over with salt and sear in the hot skillet on all sides for about two minutes. Once the …
From stirtomix.com
From stirtomix.com
STUFFED CHICKEN BALLOTINE - PINCH OF NOM
Web Make sure no moisture can get in. Bring a pan of water to the boil, place the wrapped chicken in the water, turn down the heat so it's not quite boiling. Simmer for 20 minutes. …
From pinchofnom.com
From pinchofnom.com
You'll also love