Chicken Ballotine
Servings: 4
Ingredients
Ballotine
- 4 Chicken Legs or Chicken Breast or Whole boned Chicken with Carcass aside
- 4 Chipolata Sausage
- 1 tbsp Wild Garlic Pesto
- 4 Rashes of Bacon or Pancetta
Veloute Saice
- 50 g Butter
- 50 g White Flour
- 500 ml Chicken Stock
Instructions
Make Ballotines
- Place each piece of chicken meat(if you use a whole chicken cut it in four pieces) between two large sheets of cling-film and using a rolling pin flatten it out to a nice even thickness. Remove the top layer of cling-film, then spread a little bit of the garlic pesto, place one sausage for each chicken portion, season with salt and pepper. Now tightly roll the chicken up in the cling-film and taking each end of the plastic, lift the parcel and swing it. This will shape the chicken in to perfect cylinder shapes and should feel really firm.
- Place the parcels in a large pot of boiling water, reduce the heat and simmer for 20 minutes.Remove the parcels from the hot water and let them cool down.
- Remove the cling film and wrap each ballotine with bacon. Place them in a preheated oven at 170C until the bacon is crispy. Slice in 2cm thick slices. Serve with a garnish of your choice and Veloute Sauce.
Veloute Sauce
- Melt butter and add flour to make a white roux. Pour in chicken stock gradually and watch the thickness. You may do not need to add all the stock. Season with salt and pepper.