How to Make Ballotine de Poulet
Here’s a rather tasty centrepiece for your table to impress your friends and family. Simple to make and looks amazing when served, you will need to following ingredients:
- 1 oven ready chicken @ 1.5kg.
- 170g Onion
- 200g Minced Pork
- Sage (chopped)
- Parsley (chopped)
- 40g breadcrumbs
- Salt & pepper
- 300ml Demi-glace
- 100g Mushrooms (chopped)
- 100g Carrot (chopped)
- 1 stick Celery (chopped)
- 1 Teaspoon tomato puree)
- 140ml Red wine
- 100ml port
- 1 clove garlic (chopped)
- 100g Onion (chopped)
- 25g Dried mushrooms (chopped)
- 80g Fresh mushrooms
- Bay Leaf
- Bone out the chicken.
- Make a brown stock with the bones and create a richly concentrated brown stock which has been carefully reduced to make up the demi-glace sauce. Demi-glace is a richly concentrated brown stock that is carefully reduced until it forms a deep meaty flavoured glaze.
- Place the dried mushrooms in a bowl, cover with hot water and leave to soften. Strain the mushrooms and reserve the stock (soaking liquid). Chop the fresh mushrooms.
- Prepare the stuffing by chopping the onions, cook until soft and mix with the pork, herbs, crumbs and seasoning. Bind with egg. Spread the face on the chicken, roll and tie.
- Roast the chicken 180’c / gas 5 for approx 90 minutes, baste occasionally.
For the sauce, sauté the onions, mushrooms, carrots, celery, garlic and the softened dried mushrooms until soft, add the tomato puree. Pour in the wine, port and mushroom stock and reduce by half. Add the demi-glace, bay leaf and thyme and cook out well. Strain the sauce, return to a pan, add the fresh mushrooms and season. Continue cooking the sauce until the consistency you prefer is achieved.
Slice the chicken and serve with sauce and garnish with roti potatoes and ribbons of carrots and courgette
This is an exquisite dish which will showcase your cooking skills perfectly. Want to know more? We have many courses which will extend your knowledge and stretch you so you go home a confident cook.
All our classic French recipes are perfectly fine to cook at home so you will be able to show off all your skills to family and friends!
Gascony is still very much a farming region, a land of wheat, maize and sunflower fields. The Gascony Cookery School is located in the beautifully historical quaint village of Gramont in the heart of Gascony, South West France, surrounded by School Gascony countryside.
Our students participate fully in the kitchen and enjoy the fruits of their labour together at the end of the day. It’s a very sociable, friendly and fun week. The reviews from our visitors certainly demonstrate this.
More than just cookery classes, you will be immersed in the French way of life and its culture, particularly in the locality of Gramont. Visiting local markets, picking produce from our gardens and sitting on the veranda taking in the beautiful surroundings basking in the warm sunshine. It’s all available at the Gascony Cookery School so go on book a course you will not be disappointed.
Dave, Vikki & Bernard