A difference way to prepare your chicken, easy and perfect for any occasion
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.
Remove the meat from the legs and dice it
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.
place the breast fillets in between two sheets of greaseproof paper and flatten down with a rolling pin or meat hammer to an even 1cm thickness all over.
Carefully place a couple of spoonfuls of the stuffing on top and roll over, using cling film tighten it up to form a cylinder, being careful not to let any of the stuffing come out.
Ensure the ends are held together with another layer of cling film and refrigerate until ready to use.
Add the ballotines to a large pot of boiling water and cook them for about 15-20 minutes or until fully cooked and juices run clear.
Let rest for a minute before cutting it.
«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»