Let's Talk BBQ
Recipes => Recipes => Poultry => Topic started by: Smokin Don on January 19, 2013, 02:27:07 PM
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Jan 17 2013
My first post worked out to present something a little different. I was inspired to make this chicken ballotine from a wonderful cookbook my wife’s cousin had given me, Master Chef South Africa. She lives and works in Pretoria, South Africa.
I had made one of these before but just called it a boned, stuffed, and tied chicken. I didn’t know I had made a ballotine! I had to compromise on the stuffing; I couldn’t find any prosciutto or the correct red peppers. Instead of prosciutto I used some thin sliced Spanish chorizo. I found some whole roasted red peppers and stuffed them with 4 oz. cream cheese mixed with some parmesan and chives. I had enough cheese mix to stuff some in the legs too.
I watched a video by Jacques Pepin on boning the chicken. He makes it look a lot easier than it was for me. He said you should be able to do it in a minute. It took me about 45 minutes to bone it, stuff and tie! I did it up after lunch and in the fridge until cook time.
I would serve it on a mash of potatoes and carrots and a side of sautéed fennel and onions. I had a small take home and bake baguette to have bread and butter.
I did up the potatoes and carrots early too so I just had to heat up to serve. I boiled about 5 medium russet potatoes and a couple handfuls of baby carrots until soft. I coarsely mashed them with a half stick of butter and two tablespoons of sour cream; salt and pepper.
I used my prior cook as a guide to do this one. I did it in my Traeger 07E using a mix of hardwood pellets.
I did it on smoke mode 175 deg. seam side up; for a half hour then eased it up every 10 minutes or so until I was at 300 deg. I was looking for 160 deg. IT. I used my Maverick ET-732 to monitor meat and grill level temp. Grill level temp on my Traeger runs about 30 deg. hotter than my RTD readout.
An hour and a half from start I turned the chicken and went to 350 deg. to finish up. I got my fennel and onion sautéing. In about twenty minutes the chicken was done so tented it with foil while I heated up the potato and carrot mash. I finished the fennel and onions with salt and pepper and a few splashes of white balsamic vinegar. I plated a dish for my wife and me.
We both loved it, chicken was moist and tender. The chorizo gave it some seasoning and the red pepper and cheese mix complimented.
Ingredients
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188125.jpg)
Chicken Boned
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188126.jpg)
Chorizo, peppers and cheese mix added
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188128.jpg)
Folded and ready to tie
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188130.jpg)
All tied
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188133.jpg)
Potatoes and carrots
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188134.jpg)
Fennel and onions sauteing
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188135.jpg)
Ballotine done
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188136.jpg)
My Plate
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_1188140.jpg)
Smokin Don
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TILT!
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TILT!
X2!!
Great idea and execution. Meal looks mighty tasty!!
Art
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Holy S..t that looks good! Well done SD.
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(http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif) (http://i1213.photobucket.com/albums/cc469/s1cott11/clap.gif)
I am sheechless!!! What a great cook and thanks for the Recipe!!!!!!!!
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Should post it in the recipe section
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I just checked. We are in the recipe section. Thanks for looking out Pappy!! We really want to get our recipe sections busting at the seams!!!!
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TILT!
X3!!!
Great post!
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I just checked. We are in the recipe section. Thanks for looking out Pappy!! We really want to get our recipe sections busting at the seams!!!!
Occasional I am useful. Bad thing about Tapatalk......I never know what section I am in.
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Very nice indeed! Well done. I'll be stealing this one.
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Way cool. How do I get the chicken to drop its bones without slicing my hands to ribbons?
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I just checked. We are in the recipe section. Thanks for looking out Pappy!! We really want to get our recipe sections busting at the seams!!!!
Occasional I am useful. Bad thing about Tapatalk......I never know what section I am in.
Me too. Sometimes I am useful and when I am not I am useless!! :D ;D
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Wow! That looks great. Thanks for posting.
Sent from my iPhone 5 using Tapatalk
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holy cow. what a fantastic cook. everything look good. ;D
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Sweetie and I are very happy :)you joined this most friendly BBQ forum becasue we were missing your cooks.
I have found the members on this forum are just happy people who like outdoor cooking and talking about it.
Just like you I might add and you will enjoy it here.
BTW, that is one good looking meal.
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Beautifil!
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Very nice cook..deboning just takes practice. I'm sure it was wonderful. .☆´¯`•.¸¸. ི♥ྀ.
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Very nice cook..deboning just takes practice. I'm sure it was wonderful. .☆´¯`•.¸¸. ི♥ྀ.
So does sky diving.... but the mistakes while you are learning can be painful.
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Very nice job, I did one of them onced and that deboning a chicken isn't the easiest task for the first time. You did a nice filling too.
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Don glad to see your great cooks being posted here!
This is one example of what he does.
I have always enjoyed your posts and this one is top notch! Great cook!!!!
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Great cook, and the plate is beautiful.
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Very nice cook..deboning just takes practice. I'm sure it was wonderful. .☆´¯`•.¸¸. ི♥ྀ.
So does sky diving.... but the mistakes while you are learning can be painful.
+1 been there
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Thanks all for the nice comments and warm welcome on my first post! Thanks to TSquare also for moving it to the correct slot :-[ Don
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Wow Don! This is off the charts!
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Great cook, and the plate is beautiful.
:P :P :P :P :P :P :P :P :P
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Great job Don! Beautiful meal ... How hard is it to bone a chicken?
Been missing your posts on the other forum. Welcome ... glad you're here!! :)
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Absolutely outstanding, Don!
Man, do I like the looks of that Spanish Chorizo too.