Ballottine of Chicken with Spinach Filling

Ballottine of Chicken with Spinach Filling

solid Jacques Pépin Source Watch it .gravy
entree french chicken
14 g olive oil
3 g garlic
142 g baby spinach
2 g salt
1 g pepper
1700 g chicken
1 g freshly ground black pepper
75 g bread
100 g gruyére

Spinach Filling

  1. 1. Heat the 14g olive oil in a large saucepan or skillet.
  2. 2. Add the 3g garlic chopped fine, 142g baby spinach, 1g salt, and 1g pepper
  3. 3. Cook for 1 minute to soften the garlic and wilt the spinach.

Ballottine

  1. 4. Preheat the oven to 400 degrees.
  2. 5. Debone 1700g chicken.
  3. 6. Lay the chicken skin side down on the work surface and sprinkle with 1g salt and 1g freshly ground black pepper.
  4. 7. Cut 75g bread in 1/2 inch cubes
  5. 8. Spread the spinach mixture over the chicken.
  6. 9. Spinkle 100g gruyére, and bread cubes over the spinach
  7. 10. Roll the chicken up, tie it with kitchen string, and place it in a roasting pan.
  8. 11. Roast the ballottine for 1 hour.

Note: If you have never seen an entire chicken de-boned while preserving all parts and the skin then enjoy having your mind blown.