Chicken ballentine with foie gras & truffle, wild mushroom & tarragon and simple sage and onion stuffing

alex standen

alex standen

24th January 2011

Chicken ballentine with foie gras & truffle, wild mushroom & tarragon and simple sage and onion stuffing

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Chicken ballentine with foie gras & truffle, wild mushroom & tarragon and simple sage and onion stuffing recipe a try? You can make any stuffing mix you like, I have done foie gras & truffle, wild mushroom & tarragon and simple sage and onion

Ingredients

  • 4 chicken legs
  • 1 chicken breast
  • 1 tbs tomato puree
  • 1 bunch basil
  • 100g mozzarella
  • 1 egg
  • 1 pack spinach

Method

First you need to take the thigh bone out of the chicken leg, remove the cartlege and work your way from the drumstick bone from the inside (being carful not to tear or cut through the meat. chop 2cm of the top of the drumstick to expose the bone (the bone should be about 3cm long after you have cut each side its only to look good) Put in the fridge to chill for 1 hour.
Put all the ingredients apart from the spinach into the food proccseser and mix till smooth. Chill till needed. Drop the spinach into boiling water for 10 seconds then lift out and put in iced water to chill and set the colour.
To put together:
Lay out cling film 2 layers deep. Put a chicken leg on the cling film (skin side down), put a layer of spinach on the chicken and season, the pipe or gentle spoon the chicken mousse into the chicken drumstick and down the thigh meat just in the middle so you can roll it into a cylinder using the cling film. Tie the ends it needs to be as tight as possible with as little air trapped as possible. Then wrap the cylinders in tin foil, Chill for 3 hours
To cook:
Bring a pot of water to the boil and put the chicken legs in for 40 mins, then take out and take off the outer layers of tin foil and cling film, fry in hot oil for 3 mins to crisp the skin, slice and serve.
If you wanted you can make and cook the ballentines the day before, instead of unwrapping them when there come out of the water put them straight into iced water and chill, when u need them put them in the pan to crisp the skin then roast in the oven for 30 mins and slice and serve

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