---
author: Jacques Pépin
source: http://blogs.kqed.org/essentialpepin/2011/09/20/ballottine-of-chicken-with-spinach-filling/
video: https://www.youtube.com/watch?v=Puf-l6gxP0w&t=398s
hero: https://bsteph.imgix.net/food/ballottine-of-chicken-with-spinach-filling.jpg
tags: [entree, french, chicken]
rating: solid
---

# Ballottine of Chicken with Spinach Filling

## Spinach Filling

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

## Ballottine

4. Preheat the oven to 400 degrees.
5. Debone (1700g)[chicken].
6. Lay the chicken skin side down on the work surface and sprinkle with (1g)[salt] and (1g)[freshly ground black pepper].
7. Cut (75g)[bread] in 1/2 inch cubes
8. Spread the spinach mixture over the chicken.
9. Spinkle (100g)[gruyére], and bread cubes over the spinach
10. Roll the chicken up, tie it with kitchen string, and place it in a roasting pan.
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](https://www.youtube.com/watch?v=Puf-l6gxP0w&t=398s).