Chicken Ballotine

Ingredients

• 2 pieces Whole chicken leg (thigh and drumstick, bone-in)
• 150 g Ground chicken thigh
• 60 ml Heavy cream
• 2 cloves Garlic
• 2 tsp Fresh thyme
• 2 tbsp Fresh parsley
• 1 small Shallot
• 1 tbsp Dijon mustard
• 30 g Butter
• 200 ml Chicken stock
• 100 ml Dry white wine(optional)
• 1.5 tsp Salt
• 0.5 tsp Black pepper
• 1 m Kitchen twine

Instructions

1. 1

   Butterfly and debone each chicken leg carefully, removing the thigh and drumstick bones while keeping the skin intact (about 20 minutes). Reserve bones for the sauce.

2. 2

   Make the forcemeat: pulse ground chicken, garlic, shallot, cream, Dijon, half the herbs, salt, and pepper in a food processor until smooth and slightly sticky (about 10 minutes).

3. 3

   Lay the deboned legs skin-side down, season, spread forcemeat evenly over each, then roll tightly into a cylinder and tie securely with kitchen twine at 2 cm intervals (about 15 minutes).

4. 4

   Preheat oven to 180°C (350°F). Sear the ballotines in butter in an oven-safe pan until golden on all sides (about 8 minutes).

5. 5

   Roast in the oven for 35-40 minutes until the internal temperature reaches 74°C (165°F). Rest for 10 minutes under foil.

6. 6

   Meanwhile, simmer the reserved bones with stock, wine, and remaining herbs until reduced by half; strain and swirl in a knob of butter for the sauce (about 20 minutes).

7. 7

   Remove twine, slice the ballotines into rounds, plate with the pan sauce, and serve.