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I finally got around to trying again. The only hard part was setting up my computer in the kitchen
Joined: Dec 14, 2005
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
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
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 400°F.
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
Other messages in this thread:
- 28189. After a disapointing (road kill) experience with a boned chicken ballotine awhile back, [NT] [LINK] - Joe - 5:49am on 11/18/15 (24)
- Charlie came to the rescue with this video from Jacques Pepin [NT] [LINK] - Joe - 5:51am on 11/18/15
- I finally got around to trying again. The only hard part was setting up my computer in the kitchen - Joe - 5:57am on 11/18/15
- Congratulations Joe-it gets easier-time to try it with a turkey BG [NT] - charlie - 1:33pm on 11/18/15
- Thanks, Charlie. I'll try another chicken or two first! I know the next one will take half the time. [NT] - Joe - 4:35pm on 11/18/15
- You can be the next Martin Yan--ever see him do it!! About 15 seconds. [NT] - Charley - 11:34am on 11/20/15
- The other hit of the evening was this Butternut Squash Soup from Patricia Wells. - Joe - 6:20am on 11/18/15
- Congratulations, Joe, nicely done! Both recipes sound deeelish! [NT] - Pat-NoCal - 1:34pm on 11/18/15
- I have a question for you, Joe, or charlie, or anyone who has had success de-boning a chicken. - Michael in Phoenix - 4:15pm on 11/18/15
- We didn't come across any gristle. The whole roast was incredibly tender - Joe - 4:34pm on 11/18/15
- where would you find the gristle? [NT] - charlie - 5:55pm on 11/18/15
- Typical places, right? Breast bone, legs/thighs. [NT] - Michael in Phoenix - 7:22pm on 11/18/15
- I'm lost here Michael. I've never seen gristle in chicken. I just can't - orchid - 8:52pm on 11/18/15
- Maybe you are talking about the tendon that is in the tenderloin - orchid - 9:04pm on 11/18/15
- Gristle, cartilage... like on the head of the drumstick. Or the piece that runs down the breast. [NT] [IMAGE] - Michael in Phoenix - 10:24pm on 11/18/15
- Gristle. [NT] [IMAGE] - Michael in Phoenix - 10:35pm on 11/18/15
- no gristle because like orchid said--those parts are removed. All you have is the meat and skin [NT] - charlie - 11:47pm on 11/18/15
- Ok. You two have bolstered my courage. I may give it a try once the holidays calm down. THANKS! [NT] - Michael in Phoenix - 1:14am on 11/21/15
- Aw, got ya. The first one is at the center of the breast bone and that - orchid - 11:00pm on 11/18/15
- I was wondering that too. I frequently have that problem when - Richard in Cincy - 7:36pm on 11/20/15
- You've got this thing nailed Joe. I'll post this recipe again and maybe [LINK] - orchid - 5:03pm on 11/18/15
- I've got to try that--sounds awesome. Sometimes I stuff the boned chicken with - charlie - 6:08pm on 11/18/15
- Aw yes, easier but I can feel the slap on my hands my Vietnamese - orchid - 8:44pm on 11/18/15
- lotsa ways to skin a cat--but your way sounds great [NT] - charlie - 11:45pm on 11/18/15
- Sounds delicious! [NT] - Joe - 1:08am on 11/19/15