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Ballotine poulet


 
Dwain Pannell

Dwain Pannell

TVWBB Hall of Fame
I followed Chef Pepin's deboning technique on you tube and decided to go for it.






Not quite as pretty as his but effective and all the parts are there



I then browned half a pound of pork sausage, wilted 10 oz of spinach in the sausage fat, added a couple cloves of minced garlic, salt, pepper, a small shallot, shiitake mushrooms, some grated nutmeg, and grated parmesan to make my stuffing.











I stuff and tied my Ballotine (or at least I tried to tie it), placed it in a roasting pan and left it to the Kettle to do the magic with a couple pieces of apple wood @ 400*F fired by Stubb's.



 
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I made a small sauce with the drippings and SWMBO did up a roasted zucchini/mushroom/squash medley to top off a beautiful Spring Day mid afternoon lunch with my daughter and a couple grandbabies.



This was a wonderfully easy technique and a great way to make a classic and dressy presentation.

Cheers.
 
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Dwain - Awesome cook. Very gourmet. Maybe someday I will work up the courage to do that too. maybe spin it up on the rotisserie...


Regards,

John
 
Dwayne, we're gonna have to start calling you Jacques II (Jacques deux?) :)
Beautiful meal and I'll bet it tasted even better.
 
Very impressive technique Dwain - I'm sure Chef Pépin would approve. I've tried doing this before (based on the same exact video) and your Ballotine came out way better than mine.
 
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