meal, meat, baking


Today, a new one will be a festive dish. It is served hot and cold, it is worthy of any decorate a buffet, gala dinner or a dinner party, and may even become your “specialty” dish. It can be so different from the simple to the highly refined performance that it can be served on any occasion and every time a different, surprising guests with their ingenuity. So, please get acquainted – ballotin.

Surprisingly, this dish almost nothing is known, that is literally no ancient pedigree when large selection of cooking options. The culinary dictionary ballotin (from Fr. Ballotine -. “Fagot”) is referred to as a rolled and tied with meat without bones, as well as roll stuffed fillet of poultry, meat and fish, served in its own juice in hot or cold jelly. Any variation of this is cooked in one way: languor long in the oven, and still more in the cold hardening long (up to 12 hours).


Ballotin one of the most exquisite appetizers for parties, it is easy to cut to the crowbar feeding, each of which looks very appetizing and colorful even (depending on toppings). The simplest of recipes ballotina – cooked chicken breast, stuffed with sausage prepared with herbs and spices and baked in the oven for a couple of hours. A more sophisticated version – ballotin of a whole chicken with minced liver pate, vegetables and pistachios. You can cook gourmet ballotin rabbit or the easiest of pork.

Ballotin chicken

And how good he is with the mushroom stuffed ham and cheese, wrapped in bacon strips … .. The main thing to guess with stuffing and let it harden well.

Ballotin Chicken (Ballotine de poularde)


Hen 1 (2 kg)
400 g ham (thinly sliced)
120 g of pistachios
½ packs of butter
½ l chicken broth
For filling:

400 g bacon
350 g chicken liver
250 g bacon
2 pcs. shallot
2 cloves garlic
4 tablespoons brandy
2 tsp Thyme (fresh)
1 tsp sage
½ teaspoon ground ginger
½ teaspoon ground cinnamon
salt and black pepper to taste

How to make:

Cut the chicken breast on, carefully remove the seeds, cut the wings and legs. Chicken lay on plastic wrap sandpaper down, cover the top film and roll out with a rolling pin to a uniform thickness.

Prepare the filling: chicken livers, bacon, shallots and garlic in a meat grinder to grind or chop the blender, add the brandy and bacon, cut into slices half a centimeter. Add thyme, sage, ginger, cinnamon, salt and pepper and mix thoroughly mixed.

Put the stuffing evenly, without reaching the edges of the 2, 5 cm, sprinkle with chopped pistachios and put slices of ham. Close the chicken roll and tie with string or coarse thread.

Lubricate ballotin oil, sprinkle with salt and pepper, put the skillet on the grill and cover with hot broth. Ballotin Bake in a preheated 160 degree oven, basting occasionally broth or in foil for about 2 hours. Ready ballotin cool and give him good solidify in the refrigerator (can be left overnight). Before serving, remove the foil and thread and cut into slices.

Ballotin & chicken

To prepare ballotin from whole carcasses of chicken (de poularde), it is necessary to have sufficient experience cutting poultry – not easy to separate all the bones, flattened carcass in a single “flap”. So you can try to start ballotin of chicken breasts (de volaille) no less exquisite and worthy of any gourmet.

Bon appetit!

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