The hot version of a gallantine, a ballantine is a roulade made of whole meat and forcemeat usually with some extra flavoring. In this case it’s made from an entire chicken. I pureed the dark meat with thyme and mixed it with shiitake mushrooms and dried bing cherries. I pounded the breast meat flat and rolled that around the force meat then rolled the skin around the whole thing. I tied it an roasted it in a 375 ° oven to an internal temperature of 160 degrees. When sliced, the ballantine reveals the inlayed mushrooms and cherries. I served the ballantine with a stone ground mustard sauce, spinach spaetzle, roasted beets, and a celery root puree. I wanted to cook with some strong winter flavors while I could before spring rolls around. The mustard compliments the mushrooms and cherries very well and the spaetzle and beets have a strong but smooth flavor that hold up to the intense flavors of the chicken. Photo by Justin Kern.
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