Chicken Leg Ballotine Recipe

Ballotine is a tasty meal with chicken thighs filled with other ingredients.

Chicken leg ballotine recipe. To prepare the sauce. Lay tho opened out thighs on top of 2 bacon rashers. Place the chicken on a work surface skin-side down and legs facing downward.

Sometimes they use the breast and not strictly the leg. Season with 12 teaspoon salt and 18 teaspoon pepper. In another pan melt the butter and add the chopped the onion.

Spread the cool rice or spinach mixture evenly over the chicken stuffing the legs too. Then make sausage sized batons of stuffing and place across the centre of the chicken thighs. For the chicken ballotine cut the chicken down either side of the backbone.

Recipe by Brian Holley. Ballotine is served hot or cold and is sometimes preserved by wrapping the sausage around it. Stuff the bird and sew along the open edges with fine cotton.

Place chicken roll in a greased baking tray and place in the oven for 10-12 minutes or until golden brown. Boneless Whole Chicken Stuffed with Classic Stuffing Rolled and Tied with Butchers Twine. You could use a.

Once the onion is translucent add the rice and hot stock. 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. 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.