Sous Vide Chicken Ballotine

Sous Vide Chicken Ballotine

Impress everyone with this elegant chicken dish. Feel free to get creative with your stuffing.

Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 8 hours hours 20 minutes minutes

Course: Main Dish

Cuisine: French

Servings: 6 Persons

Ingredients

• 1 Whole Chicken deboned
• 500 Grams Ground Pork
• 2 Tablespoons Dijon Mustard
• 2 Teaspoons Dried Tarragon
• Salt to taste
• Pepper to taste
• 1/4 Cup Melted Butter

Instructions

• Lay the deboned whole chicken with the flesh side up.
• Brush the exposed chicken flesh with mustard and season with salt, pepper, and dried tarragon.
• Spread the ground pork over the chicken. Season with more salt and pepper.
• Roll up the chicken and truss.
• Put the chicken with a bit of olive oil in a sous vide bag and cook for 4 hours at 145F.
• Take the chicken out of the bag and air dry for 10-15 minutes.
• Brush the chicken with melted butter and roast at 240C for 15 minutes or until skin is crisp and golden.
• Rest the chicken for 10 minutes before carving.

Like this recipe?Follow @FoodForNet on Pinterest!

Want to bump up your usual roast chicken? Stuff it.

Aside from the depth of flavor and additional moisture that a stuffing can give, the dish just looks so much more fancy and worth bragging off. Well, you have every right to take credit for this dish because it requires a bit of knife skills to pull-off.

Deboning a whole chicken without tearing up its skin may sound intimidating to most of us.

While this task may take you a bit longer to pull-off the first time, eventually speeding up with more practice, its actually something you can successfully complete on your first attempt. Given clear instructions that is.

Let me outline this task for you:

1.  Trim of the neck and flat part of the wings from the joint.
2. Turn the chicken breast side up and pull back the breast skin to expose the part where the wishbone lies.
3. Make a “V” cut along the wishbone and pull the bone out.
4. Turn your chicken breast side down and make a slit through the entire length of its backbone.
5. Cut the wing joint free and slightly pull the meat down. Repeat for the other wing.
6. Slide your fingers along the carcass to free up the meat, all the way down to those chicken oysters.
7. Cut both thigh joints free.
8. You should be able to pull the entire carcass out at this point. Lay it skin-side down on your cutting board.
9. Cut around the wing joint and scrape the flesh down with your knife and pull the wing bone out. Repeat for the other wing.
10. Cut around the thigh joint and again scrape the flesh down with your knife. Cut the thigh bone off.
11. Cut around the drum joints and scrape the flesh down.
12. Push the drum bone back into the skin and break as close to the end by tapping with the blunt side of your knife.
13. Repeat for the other leg.

I've also included a quick video below that shows the entire process.

Your chicken should end up looking like this.

Season the flesh side however you like. . . herbs, cajun spice, bbq rub. I've flavored mine simply with Dijon mustard, salt, black pepper, and dried tarragon.

Next, get your stuffing in, making sure to fill it all the way in where the leg bones used to be. Adding another layer of seasoning at this point would be ideal.

I stuffed mine simply with ground pork with a bit higher fat percentage to keep everything moist.

Next task – trussing. Secure the stuffed chicken in neat shape with some twine. Give the twine just enough slack so it doesn't tear through the chicken skin as it cooks.

Put the chicken into the sous vide with a bit of oil to make sure the skin comes out perfectly intact.

Cook the chicken for 4 hours at 145F.

When the time's up, take the chicken out of the bag and let it air-dry for 10-15 minutes. Doing so will help the skin crisp up better later.

Brush the skin with melted butter and roast at 240C for 15-20 minutes.

Give the chicken about 10 minutes to rest before removing the twine and carving.

Sous Vide Chicken Ballotine

Impress everyone with this elegant chicken dish. Feel free to get creative with your stuffing.

Pin Recipe

Prep Time: 20 minutes minutes

Cook Time: 4 hours hours

Total Time: 8 hours hours 20 minutes minutes

Course: Main Dish

Cuisine: French

Servings: 6 Persons

Ingredients

• 1 Whole Chicken deboned
• 500 Grams Ground Pork
• 2 Tablespoons Dijon Mustard
• 2 Teaspoons Dried Tarragon
• Salt to taste
• Pepper to taste
• 1/4 Cup Melted Butter

Instructions

• Lay the deboned whole chicken with the flesh side up.
• Brush the exposed chicken flesh with mustard and season with salt, pepper, and dried tarragon.
• Spread the ground pork over the chicken. Season with more salt and pepper.
• Roll up the chicken and truss.
• Put the chicken with a bit of olive oil in a sous vide bag and cook for 4 hours at 145F.
• Take the chicken out of the bag and air dry for 10-15 minutes.
• Brush the chicken with melted butter and roast at 240C for 15 minutes or until skin is crisp and golden.
• Rest the chicken for 10 minutes before carving.

Like this recipe?Follow @FoodForNet on Pinterest!