Recipe #11 Chicken Ballotine
You will need either a STEAMER or something that could work like steamer
source ; cook brands
Ingredients
1 Chicken leg (drumstick and thigh)
100 g Mirepoix (carrot, celery, leek)
Fillings
60 g Chicken meat, minced
25 g Breadcrumbs (fresh)
5 Pistachio nuts, peeled, cut in half
¼ Egg
¼ tsp Parsley, chopped
¼ tsp Garlic, crushed
Salt and pepper
Sauce
5 g Tomato paste
25 ml White wine
100 ml Chicken stock
5 g Flour
Preparing the dinner for your love one, this is one of the greatest idea, I reckon. First what you will need is chicken Maryland (drumstick and thigh) with the skin on it.
Next we want to deboning the Maryland, it is one of the process taking out all the bone without damaging too much of the meat and the skin of the chicken and leave in the fridge covered
source : Shootthechefadmin
Next thing to do now is prepare a bowl with your chicken minced, Fresh bread crumbs which simply just a white bread cut off the skin and cut them into really small piece like the picture you gonna see below, also mix your chopped parsley, crush garlic and pistachio. Add salt and pepper, lastly a quarter of egg because we don't want it to be too wet and mix with you hand until it all combines
source blog.primera52
Fresh breadcrumb without the skin
Next you will need to add all of those filling to the chicken like the picture below
source smokeandthyme
By doing this the purpose of the skin is to help when we are going to roll it. After add your filling roll it and it should look like this while rolling
source Momsdish
After that you will need a cling wrap and roll with your hand and try to make it real tight
source smokeandthyme
By doing this method we are helping it keep on shape and the ingredient we add inside will go nowhere
put it on the glass strong plate and steam with cover on the steamer turn the heat low-med for estimate 1 hour. If you have combi oven turn to 120 degree for estimate 1 hour or 10 minutes longer. Since it is chicken maryland It takes more time to cook while chicken breast won't.
Meanwhile cut you mirepoix (carrot, celery and leek) the shape doesn't matter.
Next let's prepare the sauce by adding white wine and tomato paste let it simmer and add the chicken stock, next add your flour and mix until it looks shiny and thick
After 1 hour take out the chicken from the steamer and unwrap the cling wrap really carefully.
Turn the stove on with high heat with oil in it put the mirepoix inside and saute it then add some oil again until its hot and put your chicken inside the pan try to seal it all over the chicken until it looks golden brown and tempting then it is ready to go !
Note : If you put the cling wrap in an ordinary oven it will certainly melt and could possible catch a fire, so don't take risk. (Except if you have combi oven where you have setting to change it to the steamer mode)
Happy Sunday and happy trying !
Comments
Post a Comment