Just this past weekend at my local market, I was eyeing the whole chickens and came up with an idea for my dinner. The famous old-school recipe of chicken
Ballotine which is close to a
Galantine, but not poached and served cold. A ballontine is a whole bird or leg with all the bones carefully removed leaving the skin intact with the meat; it's then stuffed, roasted and served hot or cold. Many years ago when I last did this recipe for my mom, she was shocked when I was able to slice the cooked chicken and there were not any bones!
For this recipe I decided on a Spanish theme by using rice,
chorizo sausage and smoked paprika for the filling. The hardest part was carefully cutting the bones out with removing the meat or cutting the skin, known in the industry as "tunnel boning" because it's like a tunnel going through the bird. Next I cooked the stuffing with garlic, onions, rice, paprika, chorizo, parsley and chicken stock made with the bones. The filling is placed inside and the bird is trussed up and slowly roasted till fully cooked. It's ready to serve and will make a dramatic presentation at the dinner table.
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| Chorizo and Rice Stuffing |
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| Fully Cooked and Ready to Slice |
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| Completely Deboned and Stuffed |
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