Ballotine of Chicken with Foie-Style Enrichment

Ingredients

• 1 whole Whole chicken (about 3.5 lbs)
• 4 oz Chicken liver
• 6 oz Chicken thigh meat (boneless, skinless)
• 1/4 cup Heavy cream
• 3 tbsp Butter
• 1 Egg white
• 1 Shallot
• 2 cloves Garlic
• 2 tbsp Cognac or brandy(optional)
• 4 sprigs Fresh thyme
• 2 cups Chicken stock
• 1/2 cup Dry white wine
• 2 tsp Kosher salt
• 1 tsp Black pepper
• 3 feet Butcher's twine

Instructions

1. 1

   Debone the whole chicken, keeping the skin intact: remove wings and legs, then carefully cut along the backbone and rib cage to lift the carcass away, leaving a flat sheet of chicken with skin on one side. Reserve bones and trimmings for jus. (30 minutes)

2. 2

   Make the mousse farce: sauté shallot, garlic, and chicken liver in 1 tbsp butter with cognac until just cooked; chill. Blend liver mixture, thigh meat, egg white, and cream in a food processor until smooth, seasoning with salt, pepper, and chopped thyme. Pass through a fine sieve for an extra-smooth texture. (25 minutes)

3. 3

   Spread the farce evenly over the flattened chicken, roll tightly into a cylinder, and tie firmly with butcher's twine at 1-inch intervals. Season the skin with salt and pepper. Refrigerate 20 minutes to set shape. (20 minutes)

4. 4

   Meanwhile, roast the reserved bones and trimmings at 425°F until deeply browned, then simmer with stock, wine, and thyme sprigs for 40 minutes; strain and reduce to a glossy jus, finishing with 1 tbsp butter. (40 minutes, overlapping)

5. 5

   Preheat oven to 375°F. Sear the ballotine on all sides in an oven-safe pan with remaining butter until golden, then roast 35-40 minutes until internal temperature reaches 155°F. Rest 15 minutes (carryover to 165°F). (50 minutes)

6. 6

   Carve tableside: snip the twine, slice the ballotine into thick rounds, plate, and spoon the warm pan jus over each serving. (10 minutes)