Poultry 201: Chicken Ballotine
A ballotine is traditionally a deboned poultry thigh or whole bird that is stuffed with sausage or other ingredients and tied to hold its shape. Well before the advent of turducken, chicken ballotine has long been featured on many fine dining menus. With a little skill and patience, this French culinary classic is guaranteed to be a showstopper for your next dinner party.
In this class, we will guide you through deboning a whole chicken, stuffing it with sausage, and elegantly tying your roast. You’ll hone your butchery skills, as we discuss how to use every part, and give our recommendations for stuffing recipes. Best of all, these skills are transferable to other types of poultry, such as ducks, geese, and turkeys. This is a magnificent centerpiece, and you’ll leave feeling confident you can create this wonderfully decadent dish at any time.
Duration: 1 hour, 15 minutes
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If interested in attending, please email firstname.lastname@example.org for more information. Classes are also fully customizable to meet your needs.