Monday, April 15, 2013

Daring Cooks, April 2013

For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.


Sounds like fun.

As there are only 2 of us, I went for a small chicken, about 1 kg before boning.

It turns out that it is actually pretty easy to debone a chicken.  First, the forelimbs become 'lollipops'

Then the central mass is exposed

The remaining limbs deboned...

Stuffing prepared (Spinach & breadcrumb)

Tied and roasted...

Cut for serving.

With accompanying sides.

 The chicken is easy to do, the video makes it nice and clear.  I used a couple good handfuls of spinach, a small onion, 1 home-made bread roll, 6 cloves garlic, salt, pepper, and oil, to make the stuffing.

Roast potatoes, garlic breaded roll, and Brussels sprouts with bacon to accompany.


  1. I have to say I love all the step by step pixs and the spinach stuffing sounds delicious. The colour of the cooked bird looks so brown well done on this challenge. Cheers from Audax in Sydney Australia.

  2. Your ballotine and the photos look spectacular! I would love a giant plate with those sides! Thank you for joining in on my challenge :)

  3. I'm impressed by how cleanly you were able to debone the bird!