Gordon Ramsay Chicken Ballotine

Gordon Ramsay’s Chicken Ballotine is made with deboned chicken stuffed with a flavorful filling. It serves 8 and takes about 2 hours to prepare, debone, stuff, and cook to perfection.

💗 Why You’ll Love This Chicken Ballotine Recipe:

• Succulent Texture: Gordon Ramsay’s Chicken Ballotine boasts a juicy and tender texture.
• Rich Flavor Profile: The blend of herbs and spices creates a harmonious and flavorful experience.
• Elegant Presentation: Impress your guests with the visually appealing and expertly crafted presentation.
• Versatile Dish: Chicken Ballotine can be paired with a variety of sides, allowing for a customizable dining experience.

❓ What Is Gordon Ramsay Chicken Ballotine Recipe?

Gordon Ramsay’s Chicken Ballotine stands as a culinary triumph, showcasing the chef’s finesse. The whole chicken, meticulously deboned, is generously filled with a blend of baby spinach, Gruyere cheese, and cubed bread. Expertly seasoned, rolled, and precisely tied, the masterpiece is then roasted to perfection.

🍗 Gordon Ramsay Chicken Ballotine Ingredients:

Spinach, Cheese, and Bread Stuffing

• 1 tablespoon olive oil
• 1 teaspoon finely minced garlic
• 5 ounces baby spinach leaves
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup grated Gruyere cheese
• 1 ½ cups cubed 1/2″ bread

Ballotine

• 1 whole chicken about 3 3/4 pounds, boned
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Sauce

• ½ cup dry red wine
• ⅓ cup water
• 1 celery stalk diced into 1/4″ pieces
• 1 small onion chopped finely
• 1 carrot pulled and cut into 1/4″ dice
• ½ teaspoon cornstarch dissolved in 1 tablespoon of water
• 1 tablespoon dark soy sauce
• 1 tablespoon chopped fresh parsley

👩‍🍳 How To Make Gordon Ramsay Chicken Ballotine:

1. Putting together spinach, cheese, and bread
2. In a big pan or saucepan, heat the oil. Put in the spinach, garlic, salt, and pepper. Cook for one minute to make the garlic soft and the spinach wilt.
3. Put it in a bowl and let it cool down until it’s room temperature. For now, just prepare the cheese and bread and set them away. They will be used when you stuff the chicken.
4. Chicken on a Ballotine
5. First, watch this movie to learn how to take the chicken’s bones out.
6. Get the oven to 400°F (200°C)/gas mark 6 before you start cooking.
7. Put the chicken on the work surface with the skin side down. Season with salt and pepper.
8. Cover the chicken with the cool rice or spinach combination and stuff the legs as well.
9. On top of the spinach, put the bread cubes and cheese.
10. Put the chicken in a baking pan and roll it up. Tie it up with kitchen string.
11. If you want the ballotine to be 160 to 165 degrees F in the middle, roast it for about an hour. After 50 minutes, I took mine out and let it sit until it hit 165.
12. Take it out of the pan and set it down on a cutting board.

For the sauce:

1. Remove most of the fat from the pan’s drippings and throw it away.
2. To clean out the pan, add the water and wine to the drippings. Then, heat over medium-low heat and stir the juices that have hardened to loosen and melt them.
3. Put the juices through a strainer into a pot.
4. Over high heat, add the celery, onion, and carrot and bring to a boil.
5. Turn down the heat, cover, and let it boil slowly for 5 minutes.
6. Add the soy sauce and corn starch that has been melted. Stir the mixture and bring it back to a boil while stirring it.
7. Take it off the heat.
8. Putting out
9. Take the string out of the voting box.
10. Half of it should be cut into four or five slices that are about an inch thick each.
11. Put the cut slices in front of the side of the ballotine that hasn’t been cut to go back on the serving plate.
12. Place the ballotine on a plate and pour the sauce all around it. Top with the parsley and serve.

💭 Recipe Tips:

• Boning the Chicken:Watch a tutorial on boning a chicken for ease in preparing the Ballotine.
• Stuffing the Chicken: Season the chicken with salt and pepper before stuffing with the cooled spinach mixture, bread cubes, and cheese.
• Rolling and Tying: Roll the stuffed chicken and secure it with kitchen string to maintain its shape during roasting.
• Checking Doneness: Use a meat thermometer to ensure the chicken reaches the desired internal temperature for safe consumption.

🥖 What To Serve with Chicken Ballotine?

Chicken Ballotine is best served with creamy mashed potatoes, roasted vegetables, and tangy cranberry sauce add garlic bread for crunch and enhance the experience with herb-infused gravy.

🎚 How To Store Leftovers Chicken Ballotine?

• In the fridge: You can keep Leftovers Chicken Ballotine for up to 3 days in a container.
• In the freezer: Wrap the Leftovers Chicken Ballotine tightly in plastic wrap and aluminum foil before freezing for up to 2 months.

🥵 How To Reheat Leftovers Chicken Ballotine?

• In the oven: Place the Leftovers Chicken Ballotine in a preheated oven at 350°F for 15-20 minutes.
• In the microwave: Set the Leftovers Chicken Ballotine on high for 2 to 3 minutes, then cover it with a wet paper towel.

FAQ’S

Gordon Ramsay Chicken Ballotine Nutrition Facts:

• Calories: 312kcal
• Carbohydrates: 4g
• Protein: 19g
• Fat: 25g
• Saturated Fat: 9g
• Cholesterol: 126mg
• Sodium: 730mg
• Potassium: 310mg
• Fiber: 1g
• Sugar: 1g
• Calcium: 18mg
• Iron: 1mg

Gordon Ramsay Chicken Ballotine

Author: Erin Table for Seven Cooking Method:Roasting, Baking Cuisine:British Courses:Dinner, Lunch, Main Recipe Keys: C Chicken Ballotine

Difficulty:BeginnerPrep time: 20 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 30 minutesServings:8 servingsCalories:312 kcal Best Season:Suitable throughout the year

Description

Gordon Ramsay’s Chicken Ballotine is made with deboned chicken stuffed with a flavorful filling. It serves 8 and takes about 2 hours to prepare, debone, stuff, and cook to perfection.

Ingredients

Spinach, Cheese, and Bread Stuffing

• 1 tablespoon olive oil
• 1 teaspoon finely minced garlic
• 5 ounces baby spinach leaves
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 1 cup grated Gruyere cheese
• 1 ½ cups cubed 1/2″ bread

Ballotine

• 1 whole chicken about 3 3/4 pounds, boned
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Sauce

• ½ cup dry red wine
• ⅓ cup water
• 1 celery stalk diced into 1/4″ pieces
• 1 small onion chopped finely
• 1 carrot pulled and cut into 1/4″ dice
• ½ teaspoon cornstarch dissolved in 1 tablespoon of water
• 1 tablespoon dark soy sauce
• 1 tablespoon chopped fresh parsley

Instructions

1. Putting together spinach, cheese, and bread
2. In a big pan or saucepan, heat the oil. Put in the spinach, garlic, salt, and pepper. Cook for one minute to make the garlic soft and the spinach wilt.
3. Put it in a bowl and let it cool down until it’s room temperature. For now, just prepare the cheese and bread and set them away. They will be used when you stuff the chicken.
4. Chicken on a Ballotine
5. First, watch this movie to learn how to take the chicken’s bones out.
6. Get the oven to 400°F (200°C)/gas mark 6 before you start cooking.
7. Put the chicken on the work surface with the skin side down. Season with salt and pepper.
8. Cover the chicken with the cool rice or spinach combination and stuff the legs as well.
9. On top of the spinach, put the bread cubes and cheese.
10. Put the chicken in a baking pan and roll it up. Tie it up with kitchen string.
11. If you want the ballotine to be 160 to 165 degrees F in the middle, roast it for about an hour. After 50 minutes, I took mine out and let it sit until it hit 165.
12. Take it out of the pan and set it down on a cutting board.

For the sauce:

13. Remove most of the fat from the pan’s drippings and throw it away.
14. To clean out the pan, add the water and wine to the drippings. Then, heat over medium-low heat and stir the juices that have hardened to loosen and melt them.
15. Put the juices through a strainer into a pot.
16. Over high heat, add the celery, onion, and carrot and bring to a boil.
17. Turn down the heat, cover, and let it boil slowly for 5 minutes.
18. Add the soy sauce and corn starch that has been melted. Stir the mixture and bring it back to a boil while stirring it.
19. Take it off the heat.
20. Putting out
21. Take the string out of the voting box.
22. Take the string out of the voting box.
23. Half of it should be cut into four or five slices that are about an inch thick each.
24. Put the cut slices in front of the side of the ballotine that hasn’t been cut to go back on the serving plate.
25. Place the ballotine on a plate and pour the sauce all around it. Top with the parsley and serve.

Notes

• Boning the Chicken:Watch a tutorial on boning a chicken for ease in preparing the Ballotine.
  Stuffing the Chicken: Season the chicken with salt and pepper before stuffing with the cooled spinach mixture, bread cubes, and cheese.
  Rolling and Tying: Roll the stuffed chicken and secure it with kitchen string to maintain its shape during roasting.
  Checking Doneness: Use a meat thermometer to ensure the chicken reaches the desired internal temperature for safe consumption.

Keywords:Gordon Ramsay Chicken Ballotine