Thanks! I made up the stuffing. In retrospect I can see how I could have made it more involved, butt I doubt if that would improve it. I'm eager to take another whack at this. Doing it with duck sounds like big fun!
Since I did this I have been looking at more youtube vids of people de-boning chickens, and Pepin definitely has the deal down. I've seen some that appear to be taken at cooking schools, and I can see why some chefs are not impressed with the graduates!
Tonight is more slices of the ballottine (my mac book spells it this way) with the wonderful gravy I made and some roasted garnet yam and sauteed kale salad. Each component tastes great, (and is less filling!) so it should work our well together.
(I got the recipe for the yam/kale dish from my new iPad at the allrecipe site, so that is what they are good for in the kitchen!)
I made one myself a couple of weeks ago. Stuffed with a mixture of duxelles and spinach plus tiny bits of bacon. For knife knuts, after watching Pepin work, I think it's hard to avoid trying this at least once. So yeah, official dish of the forum is just about it. Plus... it's CHEAP AS HELL!
Made two ducks for Mother's Day. One ballontine and the other was taken apart and used for confit, breast meat for pate stuffing, skin for crispy noshes, duck fat for the potatoes and the rest for stock.
Deboning a duck is different than chicken. Longer, stronger and tougher joints and bones, far less meat and all around trickier for a novice like me. It turned out great, though.
I modified this pate a good bit for the stuffing. Per the wife's request, no bacon, and added cherries soaked in cherry heering along with the pistachio nuts.
Also modified this blackberry sauce. Used beef and chix stock instead of canned broth so I had to put in more fruit and other sweeteners. Needed a lot of roux to thicken it but the layers of sweet fruit and savory stock were rich and complex. Surprisingly nice:
Ok here's my attempt/ Boning the chicken was pretty straightforward, but I thought I was gonna lose my sanity when it came to tying it. Did a sorta crappy job but it kinda worked. I used a simple stuffing of mushrooms onions and breadcrumbs and topped it with streaky bacon. Advice to others, put loads of breadcrumbs in it, I wish I had put much more stuffing in mine
Oh man I dared not take a picture, jacques pepin makes it look so easy. I was UNsuccessful in deboning the chicken instead i butterflied the two breasted put cooked mushroom onion garlic with baby spinach and parsley ontop and then added whatever other meat I had... rolled it up. Took the leg\thiegh pieces still on the bone somehow seperate stuffed that with the mix as well. It came out super yummy but I was so disapointed in the inability to debone the chicken
When I did it I think I pulled a little too hard and totally destroyed the carcass and it split into a million little bits. It's amazing that such a short video can actually be so detailed. I put it on my phone so I could watch it whilst I was doing it