Chicken Ballotine - Magically good and juicy chicken thighs
The chicken thighs in this way are absolutely fantastic!
Ingredients
- 4 pcs chicken thighs
- 1 pcs chicken breast
- 2 dl whipping cream
- 3 cloves garlic
- 1 tbsp smoked peppers
- 1 tsp cayenne pepper
- salt and pepper
- plastic wrap to roll the chicken.
Chicken thighs are very cheap to buy, they have an incredibly good taste and if you cook the chicken thighs in this way, they will be absolutely fantastic! They become extremely juicy and are loved by both young and old. This classic French cooking method was created to transform the less expensive parts of the chicken into a gourmet meal. Make 1 chicken thigh per person. Then you have plenty of food, but this tastes so good that it is good to have a little extra.
Step 1
Start by deboning the chicken thighs. The way to do this is to gently cut with a sharp knife right on the leg inside the thighs. Be careful not to damage the skin. Cut with a knife on both sides of the bone and on the underside so that it detaches completely from the meat. Take care of your legs these are perfect for making a chicken broth for the sauce.
Step 2
Put those chicken thighs aside and now we will make the chicken forcemeat that you will fill the chicken thighs with. Start by cutting the chicken breast into fairly even pieces and put in the fridge. When making forcemeat, it is very important that the chicken meat is ice cold, otherwise it is easier for the forcemeat to crack. Finely chop fresh parsley and garlic, find the spices and cream. Then you are ready to make chicken forcemeat.
Step 3
Put the cold chicken breast pieces in a blender or food processor with sharp blades and run for a few seconds until the chicken pieces are mashed. Add herbs and spices and set the machine at a leisurely pace. Pour in the cream in a thin stream. The consistency should be about like a medister dough. When all the items are mixed in the chicken, stop and take the mince over in a bowl that is put in the fridge.
Step 4
Now comes the fun job of filling your thighs. Find a board or place 3-4 layers of plastic wrap on the bench. The reason I put more layers is because the chicken should be pulled in the plastic wrap afterwards. Lay the chicken thigh with the skin down against the plastic and put on forcemeat in the middle. Roll up the chicken thigh with the plastic on the outside. Tie the ends with a little twine.
Step 5
Now the chicken is ready to be processed. They should not boil, but steam at about 64 degrees. Use a pan with a thermostat or if you are lucky set the sousvide machine at 64 degrees and leave them for about 2 hours. Now just let them cool and then they can be placed on the grill or in the frying pan to brown the outside just before serving. Cut them into neat slices with a sharp knife and serve! I made chicken broth from the cut + legs and made a delicious chicken sauce. Serve with potatoes, rice or whatever you want. You've never tasted chicken thighs so juicy! I can guarantee that. Good luck!
