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Joe

I finally got around to trying again. The only hard part was setting up my computer in the kitchen

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Joined: Dec 14, 2005

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Posted to Thread #28189 at 5:57 am on Nov 18, 2015

so I could watch the video while I boned the chicken. Our WiFi sucks so there was lots of swearing involved After stopping and starting the video a zillion times, (washing my hands thoroughly each time) I got the hang of it. Jacques Pepin (not to be confused with my Jacques, who thinks the whole enterprise is insane) says the process should only take a minute or so. It took me 45, but it worked! Next time will be quicker.

A friend told me that if I had a tablet, I wouldn't need to move the computer. I relayed this information to (my) Jacques who said, "YOU HAVE ONE! IT'S BEEN IN THAT AT&T BAG IN THE CORNER FOR A YEAR!" I forgot I got a free tablet with my most recent phone. I have never activated it.

Anyway, here is the recipe for Jacques Pepin's Spinach-stuffed Chicken Ballotine. It was absolutely delicious. I would strain the final sauce next time:

Chicken Ballotine with Spinach, Cheese and Bread Stuffing

Ingredients:

1 chicken (about 3 3/4 pounds), boned
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Spinach, Cheese, and Bread Stuffing

Spinach, Cheese, and Bread Stuffing:

1 tablespoon olive oil
1 teaspoon finely chopped garlic
5 ounces baby spinach leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup grated Gruyere or mozzarella cheese (about 4 ounces)
1 1/2 cups cubed (1/2- inch) bread

Sauce:

1/3 cup water
1/2 cup dry red wine
1 celery stalk (2 ounces), peeled and cut into 1/4-inch dice (1/2 cup)
1 carrot (2 ounces), peeled and cut into 1/4-inch dice (1/3 cup)
1/2 teaspoon potato starch dissolved in 1 tablespoon water
1 tablespoon dark soy sauce
1 tablespoon chopped fresh parsley

Preheat the oven to 400F.

For the Stuffing: heat the oil in a large saucepan or skillet. Add the garlic, spinach, salt, and pepper, and cook for 1 minute to soften the garlic and wilt the spinach. Transfer to a bowl and let cool to room temperature. Reserve the cheese and bread and continue with the recipe.

Lay the chicken skin-side down on the work surface and sprinkle with the salt and pepper. Spread the cool rice or spinach mixture evenly over the chicken. If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach. Roll the chicken up, tie with kitchen twine, and place in roasting pan.

Roast the ballottine for 1 hour. Lift it from the pan and place it on a platter.

For the Sauce: Skim off and discard most of the fat from the drippings in the pan. Add the water and wine to the drippings to deglaze the pan and heat over medium heat, stirring to loosen and melt the solidified juices.

Strain the juices into a saucepan. Add the celery, onion, and carrot and bring to a boil over high heat. Cover, reduce the heat to low, and boil gently for 5 minutes. Stir in the dissolved potato starch and soy sauce and bring the mixture back to a boil, stirring, to thicken it. Remove from the heat.

Transfer the ballottine to a cutting board and remove the twine. Cut half of it into 4 or 5 slices, each about 1 inch thick. Return the uncut half of the ballottine to the serving platter and arrange the cut slices in front of it. Pour the sauce over and around the ballottine, garnish with the parsley, and serve. Cut additional slices of ballottine as needed at the table



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