How to cook a whole Chicken Ballotine
This whole semi-boneless chicken ballotine is stuffed with a rich pork farce wrapped around a log of foie gras, then encased in soft confit leek. It cooks evenly and is brilliant to carve at the table.
Ingredients
A whole Chicken Ballotine with Foie Gras and Leek
Two lemons halved
A garlic bulb, halved
Method
Preheat the oven to 180C.
Unwrap the ballotine and pat dry.
In a roasting dish that will fit the ballotine, place lemon and garlic halves.
Place the ballotine on top of the vegetables, rub with olive oil and season with salt and freshly cracked black pepper.
Roast the ballotine for an hour and a half, or until the internal temperature reaches 62C.
Rest the ballotine for a minimum of 15 minutes and then slice into 1cm thick slices.
Serve the slices on a platter with some of the pan juices and season with salt and pepper.
