Roasted Kurzi Chicken Ballotine
Roasted Kurzi Chicken Ballotine

Hey everyone, it is John, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, roasted kurzi chicken ballotine. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Place the Chicken on a rack in a baking tray. Roasted Kurzi Chicken Ballotine is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It's simple, it is quick, it tastes delicious.

Roasted Kurzi Chicken Ballotine is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Roasted Kurzi Chicken Ballotine is something that I’ve loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have roasted kurzi chicken ballotine using 17 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Roasted Kurzi Chicken Ballotine:
  1. Make ready 1.5 kg (3.3 lbs) Whole Chicken (deboned)
  2. Get 250 g Mince Beef or Lamb
  3. Prepare 100 g Potato (finely diced)
  4. Make ready 30 g Fresh Coriander (roughly chopped)
  5. Prepare 1-1.5 meter Kitchen Twine
  6. Get [Curry Paste] - processed in a blender
  7. Prepare 20 g Dried Chilli
  8. Make ready 25 g Turmeric Root
  9. Prepare 30 g Garlic
  10. Get 50 g Red Onion
  11. Make ready 20 g Ginger
  12. Take 1 Tbsp Garam Masala
  13. Get 140 g Yogurt
  14. Make ready 1-2 tsp Salt
  15. Make ready [Stuffing Marinade]
  16. Take 1 Tbsp Garam Masala
  17. Prepare 2-5 pinches Salt

Chicken ballotine is the roasted version of chicken galantine. The galantine is poached and is served cold. I like the idea of a hot, boneless, roasted, and stuffed chicken better, so I was very anxious to make this one. This typical French preparation involves deboning a whole chicken then stuffing and rolling it before cooking.

Steps to make Roasted Kurzi Chicken Ballotine:
  1. If you know how to cut and debone a chicken, with this you need to make sure that the entire skin remains in tact. Which mean you'll need to carefully remove the backbone from the skin without puncturing. Also, you'll need to remove the wings, and butterfly each Chicken Breast. You can flatten the chicken with a Meat Tenderizer too if you like.
  2. CURRY PASTE: marinate the Chicken in the Curry Paste for 3 hours minimum, best overnight.
  3. STUFFING: mix the Mince Meat and Potaotes wih Fresh Coriander, Salt and Garam Masala for 3 hours or overnight.
  4. STUFF & ROLL: when ready, lay the Chicken on a flat work surface. Place the Stuffing slightly off-middle, but away from the edges, ensuring that the meat is compact. Then roll the Chicken as close and as tightly as you can without spilling the filling. If it does spill, then remove them as excess.
  5. TRUSS #1: 1) On one end of the Roll, tie the Kitchen Twine around the width of the Chicken and secure a knot. 2) Run the Twine down the near end, flip the Chicken, and needle under the existing tie to make a cross section. 3) Run the Twine 2-3 inches along the length of the Chicken and make a right angle. Circle the width of the Chicken. Needle through the angle to make a cross section and pull to secure the shape. Repeat until you reach the far end. PIC: clockwise from top left.
  6. TRUSS #2: Once you reach the end, run the Twine down the far end. Flip the Chicken and needle through all the ties by alternating over under until you reach the starting point. Pull to secure the shape and tie a knot. If you like, you can close the cavities of both ends with additional Twine. You can also top off the Chicken with the remaining Curry Paste.
  7. ROASTING: Pre-heat the oven to 200°C or 400°F. Place the Chicken on a rack in a baking tray. Roast the Chicken for 1 hour (20 minutes for every 1 lbs). When cooked, leave the Chicken to rest for 10 minutes before cutting and serving. Remember to remove the Twine.

I like the idea of a hot, boneless, roasted, and stuffed chicken better, so I was very anxious to make this one. This typical French preparation involves deboning a whole chicken then stuffing and rolling it before cooking. We're not going to lie: the process takes some knife skills, but with a little time and patience you'll be happy you gave it a whirl. Roll the chicken up, tie with kitchen twine, and place in roasting pan. Lift it from the pan and place it on a platter.

So that’s going to wrap this up for this exceptional food roasted kurzi chicken ballotine recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!