Ballotine Of Specialty Chicken

Ballotine Of Specialty Chicken

Ballotine Of Specialty Chicken

What is a ballotine of specialty chicken? Like galantine which uses a whole bird de-boned, a ballotine from Hills Foods is rolled, boneless, specialty, free run chicken and is somewhat simpler to prepare than a galantine and much easier to slice into consistent appetizer and/or entrée size portions.

Ballotines can be made with a variety of meat, game or poultry. We have chosen boneless specialty, free run chicken, stuffed with a forcemeat of chicken, vegetables and seasonings, a center of specialty chicken tenderloin, all wrapped in clear wrap to hold its shape. Blast frozen and voila! Ready to poach or bake right from frozen.

Prep Tips

If poaching, it’s recommended to wrap in foil. Do not remove the clear wrap until after its cooked to assure it holds in the juices and maintains its shape. Bring water to boil, add the ballotine. Bring to boil once again and immediately reduce to simmer. Internal temperature of 175 degrees Fahrenheit does the trick. Remove from liquid and let rest to retain moisture before slicing. Unless you are serving it right away, let it cool in the clear wrap to preserve the juices before slicing. If serving cold refrigerate for future use. If serving warm, just slice and serve, personalized with your own sauce. It is recommended, but not required, to use an electric knife to allow for clean, easy to serve slices. Cooking time from frozen is approximately 1 1/2 hours.

To bake from frozen, remove clear wrap before placing in oven. It is recommended to wrap in foil to maintain shape and allow the natural juices to remain inside during cooking. If you prefer a crispy crust you would remove the foil a few minutes before done to allow the oven to brown the exterior. Alternatively a short time under the broiler would provide an attractive finish.