A combination of juicy and tender chicken meat with a flavorful reduction sauce and delicious mushroom duxelles creates a delightful culinary experience. What’s not to love?
Full recipe
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Ingredients:
Chicken Ballotine 👇👇
15 g Dried Porcini Mushrooms (Soaked in 100 ml cold water overnight)
450 g Chicken breast
30 g Prosciutto
Forcemeat👇👇
365 g Chicken leg (Save the bones for reduction sauce)
3 g salt
20 ml Cooking cream
30 g Butter
Duxelles👇👇
500 g Mushroom (Finely chopped)
150 g Shallot (Finely chopped)
15 g Olive oil
5 g Thyme (Finely chopped)
5 g Garlic (Minced)
30 g Unsalted butter
25 ml Madeira
Chicken reduction sauce👇👇
200 g Chicken wings (chopped into pieces)
20 g Tomato paste
30 ml Dark rum
150 ml White wine
1 Spring of Thyme
1 Shallot
2 Cloves of garlic
15 ml Olive oil
100 g Butter
Water (To cover the bones)
✨Contents of this video✨
0:00 – Intro
00:47 – Forcemeat
01:26 – Ballotine(Preparation)
03:08 – Reduction
04:01 – Duxelles
04:39 – Ballotine (Roasting)
06:09 – Plating
06:55 – Tasting
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