Stuffed Boneless Chicken Legs with Mushrooms Onion and Bacon

Portions: 12 Portion size: 1 chicken leg

6-7 oz (195 g) sauce and vegetables

Portions: 12 Portion size: 1 chicken leg

6-7 oz (195 g) sauce and vegetables

U.S.

Metric

Ingredients

12

12

Chicken legs, about 10 oz (300 g) each, skin on

3 oz

90 g

Shallot, chopped fine

112 oz

45 g

Carrot, cut brunoise

112 oz

45 g

Celery, cut brunoise

2 oz

60 g

Butter

6 oz

175 g

Fresh white bread crumbs

3 (approximately)

3 (approximately)

Eggs, beaten

to taste

to taste

Salt

to taste

to taste

Pepper

12 pieces

12 pieces

Pork caul, approximately 13 oz (375 g) total (see note)

Procedure

1. Carefully remove the bones from both thigh and drumstick of the chicken legs, following the procedure shown in Figure 13.6. Be sure to remove all cartilage. Chop and reserve the bones.

2. Sweat the shallot, carrot, and celery in butter until soft. Cool. Bind with bread crumbs and just enough egg to make a soft but not too wet consistency. Season.

3. Fill the bone cavity of the chicken legs with this stuffing, then roll up the legs to enclose the filling. If caul is available, roll neatly in pork caul and tie to secure. Alternatively, simply tie the rolls securely without the caul.

2 fl oz

60 mL

Oil

12 oz

350 g

Mirepoix, small dice

5 fl oz

150 mL

White wine (see note)

112 oz

45 g

Tomato paste

112 qt

1.5 L

Brown stock

5 oz

150 g

Beurre manié

to taste

to taste

Salt

to taste

to taste

Pepper

4. Heat the oil in large, shallow pan and brown the legs. Remove from the pan.

5. Add the chopped chicken bones and the mirepoix to the pan. Cook until golden.

6. Deglaze with the wine and reduce by 90 percent. Stir in the tomato paste and the stock. Bring to the boil and thicken lightly with beurre manié.

7. Place the chicken legs in the pan, ensuring that the liquid comes only halfway up them. Bring to a boil, then continue cooking, uncovered, in the oven at 350°F (180°C) for about 30 minutes. During this time, baste with the braising liquid to give the legs a glaze.

8. Remove the chicken legs from the liquid and keep warm. Strain the liquid into a clean pan, degrease, and season with salt and pepper, adjusting consistency if necessary.

12 oz 10 oz 1 lb as needed

350 g 300 g 500 g as needed

Slab bacon Pearl onions Button mushrooms Parsley sprigs for garnish

Per serving:

Calories, 680; Protein, 46 g; Fat, 46 g (61% cal.); Cholesterol, 205 mg; Carbohydrates,19 g; Fiber, 2 g; Sodium, 610 mg.

Note: Caul is a thin, lacy membrane of fat surrounding the abdominal cavity of pigs and other animals. Wrapping in caul helps maintain the shape of the roll and prevent the stuffing from escaping, and it melts away almost entirely during cooking. If it is not available, simply omit.

If you do not wish to use wine in this recipe, substitute water or stock for deglazing. Adjust the flavor balance of the finished sauce with a little fresh lemon juice.

Ballotine de Poulet Grandmère

Prepare the garnish: Cut the bacon into lardons (batonnet). Blanch the lardons by placing them in cold water and bringing to a boil, cooking for 5 minutes in total, then frying them in a sauté pan until golden brown. Sauté the onions and mushrooms in the bacon fat until glazed and golden. Combine all three.

Remove the strings from the chicken legs, slice neatly, and serve on hot plates with the sauce around. Sprinkle the mixed garnish over the chicken and finish with parsley sprigs.

Ballotine de Poulet Grandmère

Figure 13.6 Boning and stuffing a chicken leg.

(a) Make a shallow cut along the thigh bone.

(b) Continue to cut along the bone to free it from the meat.

(c) Continue the cut along the entire length of the leg bone to expose all the bone.

(a) Make a shallow cut along the thigh bone.

(b) Continue to cut along the bone to free it from the meat.

(c) Continue the cut along the entire length of the leg bone to expose all the bone.

(d) Remove the bone completely from the meat.

(e) Place a portion of the stuffing along the length of the meat and roll the leg into a cylinder to enclose the stuffing.

(f) Tie securely.

(d) Remove the bone completely from the meat.

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