Chicken Ballotine – Bruno Albouze

Name: Chicken Ballotine – Bruno Albouze
Total time: 240 min
Ingredients: 16 Chicken drumstick; 32 g Fleur de sel; 7 g Black pepper, ground; 2 g Mixed herb, dried; 150 g Bread; 200 g Milk; 250 g Pork loin; 250 g Scallop; 200 g Chicken liver; 60 g Butter; 15 g Salt; 30 g Brandy; 100 g Bacon, smoked; 120 g Shallot; 200 g Mushroom; 3 g Porcini mushroom, powder; 180 g Cooked chestnuts

By Bruno Albouze · 240 min

Ingredients

Chicken drumstick16
Fleur de sel32 g
Black pepper · ground7 g
Mixed herb · dried2 g
Bread150 g
Milk200 g
Pork loin250 g
Scallop250 g
Chicken liver200 g
Butter60 g
Salt15 g
Brandy30 g
Bacon · smoked100 g
Shallot120 g
Mushroom200 g
Porcini mushroom · powder3 g
Cooked chestnuts180 g

Instructions

Season the boned chicken legs with salt, pepper and a light pinch of dried herbs, scoop about 50 g of stuffing onto each, wrap into a ball, and freeze about 30 minutes to firm up.
Tie each leg with butcher's twine into a pumpkin shape.
Sear in a nonstick pan with oil, butter, herbs and 2 crushed garlic cloves for 3 minutes per side.
Finish in a 350°F/180°C preheated fan oven for about 25 minutes, until the internal temperature reaches 158°F/70°C.
Baste with the juices and rest 5 minutes before serving. Use the bits in the pan to make a sauce.

Summarized from Bruno Albouze's video. Watch it for the details.

Watch the recipe video Open the official recipe

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Milk Mushroom Bread Shallot Bacon Chicken drumstick Pork loin Scallop

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