Soak the wild mushrooms in in hot water for 20 minutes.
Remove carefully the legs, wishbone, winglets and lastly the supremes as per your chefs instructions.
Unravel back the skin of the legs,leaving the knuckle intact.
Remove the meat from the bone and break or cut off the bone from the knuckle,leaving the skin intact and attached to the knuckle end .
Turn the breasts skin side down and pull the breast fillets to the side.
Make a pocket with the tip of your knife from the flesh join side.
Dice the meat from the legs.
In a hot pan, pan-fry the wild mushrooms in olive oil.
Allow to cool.
Peel and finely dice the shallot and garlic.
Pick the tarragon leaves and slice.
Place the leg meat in the food processor with the cooled mushrooms,shallot, garlic, tarragon, seasoning and egg white.
Puree into a coarse mix, scrape out into a piping bag and proceed to fill 1 of the chicken skins, and the pocket in the breast.
Use the fillet of the breass to overlap, this can be secured with a skewer, wrapping in parma ham or clingfilm if poaching.
Secure the ballotine either with a skewer, or by wrapping in clingfilm and steaming to set the flesh.
Either roast, using a medium heat pan to seal and color the skin, or wrap in cling film tightly, knot the ends and steam first to set, then finish by coloring and roasting.
«Great served cold, check that the internal temperature has reached at least 70* C to make sure that the protein has cooked all the way through»