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Active Time:1 hr 20 minsTotal Time:2 hrsServings:10Jump to Nutrition Facts
Active Time:1 hr 20 minsTotal Time:2 hrsServings:10
Active Time:1 hr 20 mins
Active Time:
1 hr 20 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:10
Servings:
10
Jump to Nutrition Facts
Jump to recipe
What Is Chicken Ballotine Made Of?
A ballotine is a whole chicken that has been deboned, stuffed and tied to hold its shape. It can be roasted, braised or poached, and served hot or cold.
What Is the Difference Between Galantine and Ballotine?
A galantine is poultry or fish that has been deboned, stuffed and pressed into a cylindrical shape. It’s traditionally poached and served cold. A ballotine can be served hot or cold, but it’s typically served hot.
Cook Mode(Keep screen awake)Ingredients2cupscubed whole-wheat country bread (1/4-inch pieces)2tablespoonsextra-virgin olive oil, divided2tablespoonsunsalted butter, divided4cupssliced leeks (about3medium)1½teaspoonskosher salt, divided½teaspoonground pepper, divided¼cupdry vermouth plus2tablespoons,divided½cupheavy cream1 ½cupscoarsely chopped jarred or vacuum-packed chestnuts(7ounces)½cupchopped fresh herbs, such as parsley, rosemary, sage and/or thyme1(4 pound)whole chicken, deboned
Cook Mode(Keep screen awake)
Ingredients
2cupscubed whole-wheat country bread (1/4-inch pieces)
2tablespoonsextra-virgin olive oil, divided
2tablespoonsunsalted butter, divided
4cupssliced leeks (about3medium)
1½teaspoonskosher salt, divided
½teaspoonground pepper, divided
¼cupdry vermouth plus2tablespoons,divided
½cupheavy cream
1 ½cupscoarsely chopped jarred or vacuum-packed chestnuts(7ounces)
½cupchopped fresh herbs, such as parsley, rosemary, sage and/or thyme
1(4 pound)whole chicken, deboned
Directions
Preheat oven to 350°F. Place bread cubes on a large rimmed baking sheet and bake until dry and toasted, 12 to 15 minutes. Transfer to a large bowl. Increase oven temperature to 400°F.
Meanwhile, heat 1 tablespoon each oil and butter in a large skillet over medium-high heat. When the foaming subsides, add leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally and adjusting the heat as necessary, until light golden brown, 8 to 10 minutes. Add 1/4 cup vermouth and cook, stirring, for 1 minute. Add cream and cook until slightly thickened, about 1 minute more. Scrape the mixture into the bowl with the bread. Add chestnuts and herbs and stir to coat.
Place the chicken on a work surface, skin-side down and legs facing downward. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper. Using a small spoon or your fingers, stuff the leg cavities with as much of the bread mixture as will fit. Spread the remaining bread mixture over the surface of the breast meat. Working from the long side of the breast, fold the chicken tightly into the middle. Repeat with the other side, so that it overlaps the other half slightly. Roll and flip the chicken so that the seam is face down and the skin is face up.
Heat the remaining 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Add the chicken to the pan, seam-side up. Cook, turning occasionally, until browned on all sides, about 10 minutes total. Position the chicken seam-side down and transfer the pan to the oven. Roast until an instant-read thermometer inserted in the center of the stuffing registers 165°F, 40 to 45 minutes.
Transfer the chicken to a clean cutting board and let rest for 10 minutes. Meanwhile, skim fat from the pan drippings. Place the pan over medium heat. Add the remaining 2 tablespoons vermouth and cook, scraping up the browned bits, until the liquid has nearly evaporated, about 3 minutes. Add the remaining 1 tablespoon butter and swirl the pan until it’s melted.
Remove string from the chicken and cut into 1/2-inch-thick slices. Serve drizzled with the pan sauce.
Equipment
Large rimmed baking sheet, kitchen string, large ovenproof skillet
Originally appeared: EatingWell Magazine, December 2020; updated December 2022
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Nutrition Facts(per serving)504Calories28gFat21gCarbs38gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
