HOW TO COOK A CHICKEN BALLOTINE
Serves four to five
Our chicken ballotine stuffed with Toulouse sausage makes a terrific roast. Stuffed with a pork sausage made with garlic and herbs, this is a seriously unctuous bird. Best served with our chicken sauce, potato gratin and a fresh salad.
Preheat oven to 180c
Sear the ballontine in a hot pan until light golden brown
Transfer to a wire rack and roast for 90min (alternatively – roast on a bed of vegetables).
Remove from oven when internal temperature reaches 60C and rest uncovered for 15min before carving.