Ballotin of Ferme aux Saveurs des Monts Organic Chicken

Ingredients

Yield:

6-8

• Ballotin of Ferme aux Saveurs des Monts Organic Chicken

  • 1 Whole Ferme aux Saveurs des Monts organic chicken, deboned
  • 1 breast of organic chicken
  • 200 g pumpkin
  • 3 teaspoons organic extra virgin olive oil
  • 2 organic egg whites
  • 100 ml organic 35% cream
  • Salt and pepper
  • 1 g cinnamon
  • 1 g ground clove
  • 1 g ground ginger
  • 1 g ground nutmeg
  • 4 organic cloves of garlic, roasted
  • 3 organic onions, sliced and cooked until well caramelized, then cooled
  • 6 large leaves of Swiss chard
  • 10 g pine nuts, toasted until golden brown
  • 10 g sundried organic cranberries

• Apple Ginger Compote

  • 2 organic Apples, peeled and cut into wedges
  • 10 ml Japanese white pickled ginger, finely chopped
  • 10 g organic butter

• Balsamic Tuile

  • 30 ml balsamic vinegar
  • 30 ml organic sugar
  • 10 ml butter
  • 40 ml flour

• Port Wine Caramel

  • 750 ml port wine

Preparation

Difficulty:

medium

Time:

2 Hours

Total Time:

35 Hours

1. Ballotin of Ferme aux Saveurs des Monts Organic Chicken

   • Preheat oven to 350° F
   • Drizzle pumpkin with olive oil and season with salt and pepper
   • Roast for 45 minutes or until very soft, allow to cool
   • In a food processor, purée pumpkin and chicken breast until smooth
   • Add egg whites, cream, spices, roasted garlic and caramelized onions
   • Season with salt and pepper (cook a small amount to taste seasoning)
   • Blanch Swiss chard in boiling water for 30 seconds and immediately submerge into ice water
   • Remove and dry very well
   • Stuffing is basically like making sushi
   • Using a sushi mat lined with plastic wrap- first spread the Swiss chard so it is an even thin layer
   • Spread 4 tablespoons of pumpkin mixture completely over the surface of the Swiss chard
   • Sprinkle with pine nuts and dried cranberries
   • Gently roll as tight as possible and wrap in plastic wrap, refrigerate
   • Place deboned whole chicken skin side down
   • Cut in ½ lengthwise between the breasts
   • Cover with plastic wrap and pound until meat is thin and completely covers the skin
   • Season with salt and pepper
   • Spread 3 tablespoons of pumpkin mixture completely over chicken
   • Place Swiss chard roll in the center and roll up chicken with skin on the outside
   • Wrap very tightly in plastic wrap
   • Continue with other ½ of the chicken
   • Poach in water for 25 minutes, then allow to cool
   • Remove plastic and roast in a 400° F oven for approximately 35 minutes or until the internal temperature is 165° F
   • Paint port wine on the plate
   • Top with a slice of ballotin
   • Add 15 ml compote and garnish with the Tuile and a little bit of micro greens

2. Apple Ginger Compote

   • Cook apples in butter until soft, add ginger

3. Balsamic Tuile

   • Preheat oven to 350° F
   • Mix all ingredients together
   • into desired shape on a Silpat-lined sheet pan
   • Bake until lightly browned, about 10 minutes

4. Port Wine Caramel

   • Boil port wine and allow to reduce until 100 ml, about 20 minutes