CHICKEN BALLOTINE

Ingredients:

1 (1.2 kg)	pc	MAGNOLIA CHICKEN STATION DEBONED WHOLE CHICKEN
1	tbsp	iodized rock salt
1/2	tbsp	brown sugar
1/2	tsp	cracked black peppercorns
1/2	tbsp	dried rosemary

1/2 (250 g)	pack	PUREFOODS BACON CLASSIC HONEYCURED, chopped
1 (150 g)	pc	onion, sliced
1 (150 g)	pc	shiitake mushrooms, drained and sliced
1 (140 g)	bunch	spinach leaves, chopped
1 (100 g)	pc	red bell pepper, sliced

Procedure:

In a large bowl, place chicken and rub with salt, sugar, peppercorns and rosemary. Place on a rack over a tray and chill for at least 2 hours or overnight. Leave on the counter top 30 minutes prior to cooking and pat dry to remove excess moisture.
In a pan, cook bacon in its own fat and then sauté onion until tender. Add mushrooms, spinach, and bell pepper. Cook for about 2 minutes.
Preheat oven to 180oC. Meanwhile, lay chicken on a tray. Place filling in the chicken cavity. Secure with twine.
Roast chicken for 35 minutes. Cool for 10 minutes before slicing. Serve with gravy.

Makes 8 servings.

(Yield: 8 (1/2 inch) slices/1 slice per serving)

Share This Recipe