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Gordon Ramsay Chicken Ballotine

Gordon Ramsay Chicken Ballotine

Erin Table for Seven
Gordon Ramsay’s Chicken Ballotine is made with deboned chicken stuffed with a flavorful filling. It serves 6 and takes about 2 hours to prepare, debone, stuff, and cook to perfection.
4 from 1 vote
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Main Course
Cuisine French
Servings 6
Calories 441 kcal

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 bread cut into 1/2″ cubes

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
 

Putting together spinach, cheese, and bread

  • 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.
  • 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.

Chicken on a Ballotine

  • Debone the chicken.
  • Get the oven to 400°F (200°C)/gas mark 6 before you start cooking.
  • Put the chicken on the work surface with the skin side down. Season with salt and pepper.
  • Cover the chicken with the cooled spinach mixture and stuff the legs as well.
  • On top of the spinach, put the bread cubes and cheese.
  • Put the chicken in a baking pan and roll it up. Tie it up with kitchen string.
  • 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.
  • Take it out of the pan and set it down on a cutting board.

For the sauce:

  • Remove most of the fat from the pan’s drippings and throw it away.
  • 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.
  • Put the juices through a strainer into a pot.
  • Over high heat, add the celery, onion, and carrot and bring to a boil.
  • Turn down the heat, cover, and let it boil slowly for 5 minutes.
  • Add the soy sauce and corn starch that has been melted. Stir the mixture and bring it back to a boil while stirring it.
  • Take it off the heat.

Putting out

  • Take the string out of the voting box.
  • Half of it should be cut into four or five slices that are about an inch thick each.
  • Put the cut slices in front of the side of the ballotine that hasn’t been cut to go back on the serving plate.
  • 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.

Nutrition

Calories: 441kcalCarbohydrates: 8gProtein: 32gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 119mgSodium: 678mgPotassium: 473mgFiber: 1gSugar: 2gVitamin A: 4361IUVitamin C: 12mgCalcium: 275mgIron: 2mg
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