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Ballotine of poulet noir

Tied, stuffed chicken with pistachios.

Ingredients

2Eggs
500gchicken thigh meat
150gPistachios
Salt and pepper
1poulet noir
500gUnsweetened whipped cream

Preparation

  1. Process the chicken thigh meat together with the egg in a food processor until fine.
  2. While processing, slowly add the unsweetened cream, season with salt and pepper.
  3. Blend until smooth.
  4. Roughly chop the pistachios and fold them into the farce.
  5. Place the poulet noir on its breast.
  6. Cut the breast fillets from the carcass via the back without halving the chicken.
  7. Loosen the legs, but leave them attached to the chicken.
  8. Now cut the carcass away from the skin, being careful not to tear the skin.
  9. Remove the bone from the legs and discard. Make sure to keep the thigh meat intact.
  10. Place the deboned chicken skin-side down on a cutting board, sprinkle with salt and pepper, and spread a thick layer of farce on top.
  11. Carefully roll up in plastic wrap.
  12. Vacuum seal in shrink bags and cook for 2 hours at 63°C.