Ballotine refers to chicken that has been deboned, stuffed and tied to hold its cylindrical shape. It’s good for roasting, braising and poaching too - serve hot or cold, with or without sauce(s). We use chicken from Australia - free-range, always, and the stuffing…well that’s a little secret FAB recipe!
* Preheat oven at 200°C
* Sear the chicken on both sides, then place in oven on a roasting tray for 10 minutes
* Drop the temperature to 180 °C for another 30 minutes
* Core temp should be 75 °C
* Rest for about 10 minutes before slicing
Serves about 2 - 4 people
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