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 Roasted Free Range Chicken Ballotine Chicken Consomme and Spring Vegetables
Ingredients:
1 whole free range chicken
Mousse: 1 chicken breast 1/4 cup of heavy cream Salt and pepper 1 carrot 10 oz assorted mushroom 1 bunch of Italian parsley, thinly chopped
Butcher twine 2 Tbs of vegetable oil Chicken broth or consommé Spring vegetables (baby carrots, turnip, green asparagus tips, snow peas, ) Optional: 10 oz of pork caul fat (ask your butcher)
Preparation:
Debone the chicken: 1: Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone still attached. 2: At the neck, cut out the wishbone by pulling the skin up and out of the way and sliding the knife along the underside of the wishbone. Continue cutting around and under the wishbone until it is free and can be pulled out with your fingers. 3: Turn the bird over, and with breast side down, cut along the backbone from the neck to the tail.4: With short sharp strokes of your knife, keeping the knife close to the bones, cut the flesh and skin, carefully using your fingers to pull the flesh away from the carcass. Cut through the ball-and-socket joints connecting the wing and thigh bones to the carcass, so that they are separated from the carcass but still attached to the skin. When step is complete on both sides, meat will be attached only along the ridge of the breastbone. Gently (the skin tears easily) pull to separate the breastbone and carcass from the flesh. Step 5: Cut the flesh from the curved (saber) bone near the wing and remove the bone. 6: While holding the wing bone from inside the bird, cut through the tendons and scrape the meat from the bone with the knife. Pull out the bone, using the knife to free it.7: Using a cleaver or thick-bladed cook's knife, cut off end of leg bone. Note: The use of a cook's knife for chopping through chicken bone is acceptable for this application but not recommended for cutting through other bone.8: Repeat step #6 to remove the leg bone. Reposition wing and leg meat so skin side is out.
Prepare the chicken mousse: Place the chicken breast in the freezer for 10 minutes, then dice it up. Place it in a food processor and reduce it into a puree. Make sure the meat doesn't warm up too much. Add the cream and use the pulse button of the machine to incorporate it. Season with salt and pepper. Reserve.
Cut the carrot in thin strips called julienne. Slice the mushrooms, and sauté them in a little butter, add the carrots, cook a little longer and season, add the chopped parsley, let cool and reserve
Stuff the chicken: Lay the chicken skin down on a clean cutting board, spread half of the chicken mousse on it, cover with the vegetables and finish by spreading the rest of the mousse. Roll up the chicken, making sure the skin covers all possible holes. Rinse the caul fat under running water and spread it on the cutting board. Roll the chicken into it. If caul fat is not available, be very careful to close every hole with the skin of the chicken and do no tie the chicken too tight. Tie up the bird like a roast with the butcher twine. Season the ballotine and roast it in a frying pan on all side, finish cooking in a medium heat oven for 10 to 15 minutes. Let rest in a warm place for another 5, remove the twine and slice with a sharp knife.
Finishing: Warm up the chicken consommé and the spring vegetables.
Arrange the slices of chicken in a bowl and serve with the broth and vegetables.
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