Chicken Ballotine aka stuffed chicken legs

Von Bruno Albouze · 180 Min.

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Zubereitung

1. Soak the bread crumbs or brioche in the milk and keep refrigerated until needed.
2. Cut the pork ends into thick slices and the veal into 3 portions. Clean the chicken livers, removing any membranes and blood spots. Season the meats and livers with the salt and pepper from the ingredients.
3. In a large skillet, melt the butter and sear the pork on medium-high heat for 2 minutes per side. Move it to a plate, keeping the fat in the pan. Sear the veal the same way for 30 seconds per side.
4. In the same pan, sauté the chicken livers on high heat for 3 minutes. Add the cognac and ignite it, then move the livers to a separate plate once the flame dies.
5. Place a baking tray in the freezer. In the same pan, cook the bacon in the 20 g butter for 5 minutes on medium heat. Add the shallots and cook until fragrant, then add the salt, pepper and mushrooms and cook for 5 minutes on high heat. Add the porcini powder and chestnuts and sauté for a couple of minutes.
6. Spread the mushroom mixture on the frozen tray and refrigerate it.
7. Roughly slice the seared pork and veal. Purée the chicken livers in a food processor and remove them from the bowl.
8. Add the pork, veal and pan juices to the processor and pulse a few times to shred, without overmixing.
9. In a large bowl, combine the meats, puréed livers and soaked bread, then add the mushroom mixture.
10. Spread the stuffing on a plastic-wrap-lined tray and refrigerate.
11. Lay a boned chicken leg on a board, season it with salt, pepper and a light pinch of dried herbs. Place about 50 g of stuffing on it, wrap into a ball and repeat. Freeze for about 30 minutes to firm up.
12. Tie each stuffed leg with butcher's twine into a pumpkin shape. Refrigerate up to 48 hours or freeze up to 3 months.
13. Sear the ballotine in a nonstick pan with olive oil, butter, herbs and 2 crushed garlic cloves for 3 minutes per side. Finish in a 180°C (350°F) fan oven for about 25 minutes, until the internal temperature reaches 70°C (158°F). Baste with the juices and rest for 5 minutes.

Zusammengefasst aus dem Video von Bruno Albouze. Schau es dir für die Details an.

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