A ballotine is traditionally a roll of meat stuffed with filling. It is an excellent way to cook chicken, keeping the meat moist and allowing the skin to crisp up as the meat cooks. The ballotine can be made up to a day in advance and cooked in the oven or on the grill.
4 chicken legs (drumstick and thigh)
1 Tbsp (15 mL) garlic, minced
1 Tbsp (15 mL) minced rosemary (or sage)
salt and pepper, to taste
1 Tbsp (15 mL) butter
1 bunch green onions, minced
1 cup (250 mL) sliced fresh porcini mushrooms
Place a chicken leg on a cutting board. Using your knife, slice down the inside of the drumstick and thigh and remove the bones. Repeat with the remaining legs. Rub the flesh with the garlic and rosemary. Season well with salt and pepper.
Heat a skillet over medium and add the butter. When sizzling, add the onion and mushrooms and cook until the mushrooms soften and give up their liquid. Remove from the heat and allow to cool.
Preheat the oven to 400°F (200°C).
Lay a piece of chicken skin side down on a cutting board. Place one quarter of the mushroom mixture down the middle of the flesh. Start at one end of the chicken piece and roll up the flesh into a log—with the skin on the outside of the roll. Cut a 12-inch (30 cm) section of butcher’s twine. Wrap one end of the twine around one end of the log and tie snugly. Loop the remaining free length of twine around your fingers. Twist the loop and slide it under the chicken log. If you pull tightly on the end of the string, the loop should tighten around the chicken, pulling the flesh together in a tight log. Repeat looping the twine around the chicken until the log is tightly secured. Season chicken with salt and pepper. Alternatively, you can spray a piece of aluminum foil with oil and roll up the chicken log into a tight roll.
Sear the chicken in an ovenproof pan over high heat, then place the pan in the oven and roast the chicken for 30 minutes, or until a thermometer inserted into the log’s centre reaches 160°F (71°C). Remove from the oven and allow the chicken to rest for 10 minutes before carving and serving.
To serve, cut the twine with a pair of scissors. With a sharp knife, cut the chicken into thin rounds. Place on a plate and serve with roasted potatoes, vegetables, and sauce. (I use a reduction of chicken stock with garlic and sage added at the last moment along with a teaspoon of cold butter. Swirl the pan until the butter melts, season with salt and pepper, and serve warm.)
SERVES 4