Chicken Ballotine aka stuffed chicken legs

De Bruno Albouze · 180 min

Ingredientes

Preparación

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.

Resumido del vídeo de Bruno Albouze. Míralo para los detalles.

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