Chicken Ballotine Sous Vide

The sousvide method provides an opportunity to cook several different parts of the same animal together, which would normally be counterproductive in terms of flavor and texture using a traditional method.

uses the breast to make a chicken and tarragon mousse and the tasty legs wrapped around to create a cylinder of poultry that is then wrapped in the skin of the chicken and seared until crispy. The wings are used for the sauce to complement the ballotine.



Chicken Ballotine Sous Vide

1 whole free-range chicken
2 egg whites
1/2 bunch tarragon, chopped
300 ml heavy cream
Kosher salt
Black pepper
Transglutaminase RM
Canola oil/chicken fat

1. Skin the chicken, removing in one piece.
2. Remove wings and set aside for jus.
3. Separate breasts and legs from the carcass.
4. Bone out the legs and set aside.
5. Dice chicken breast and blitz in a food processor until nearly smooth.
6. Add egg whites and process again until smooth. Add salt.
7. Pass mixture through a tamis, leaving any sinew behind.
8. Chill the mixture in mixing bowl set atop another bowl filled with ice.
9. Add cream in small increments, beating well with a spatula.
10. Use a sheet of plastic wrap to make a small sausage shape of mousse, tie tightly.
11. Poach the mixture to check for consistency and seasoning.
12. Add chopped tarragon and place mixture into a piping bag.
13. Using a large sheet of plastic wrap, form a large log of mousse. Again, tie tightly at each end.
14. Place the cylinder into the freezer to set firmly (continued in comments).