Never Cook This - Ballotine - French Stuffed Chicken Recipe

How to make it

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• Carefully cut the chicken through the back bone - all the way from neck to tail (on one side of it - it's easier, I've learned the hard way)
• Spread the chicken open (don't cut through the front)
• Carefully peel off the breast bones
• Remove the wishbone
• Remove the thigh bones
• Peel the flesh off the leg bones, and cut them out carefully
• Peel the flesh off the wing bones (to the first joint only) and remove the bones along with the rest of the wing - cut them away
• When chicken has absolutely no bones inside, you are done.
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• Sprinkle salt and pepper inside the chicken
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• Prepare the stuffing:
• Mince or grind the meat in the processor
• Add milk to bread crumbs and let soak a little bit.
• Squeeze the crumbs out and add to meat
• Melt butter in a skillet and toss in chopped shallot and garlic
• Saute until soft and translucent, less than 5 minutes
• Add egg to the meat
• Add shallot and garlic to the meat
• Add herbs, salt and pepper
• Mix well
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• Spread the stuffing inside the chicken.
• Close the sides of the chicken up, and stitch the entire opening neatly
• Rub some salt and pepper outside the chicken
• Wet the parchment and roll the chicken very tightly in it, forming a neat cylinder. Tie each end with the kitchen string.
• Roll the foil around the cylinder and close the ends
• Use about 1 yards of kitchen string - wrap it around the long side of the cylinder first and then give it a 2-3 more wraps around the short side - spreading them evenly, and tie the double knot to secure the string.
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• Poach the ballotine in chicken stock gently for a calculated total of 20 minutes per pound of meat.
• Let the chicken cool wrapped.
• Slice it and serve - warm or cold