Chicken Ballotine

Ingredients

7.9 oz chicken breast, chopped and very cold

½ tsp sea salt

1 egg white

4.4 oz cream, very cold

2.6 oz pistachio nuts, toasted

1.8 oz shallots, diced and caramelized in butter

0.5 oz Italian parsley, chopped

4 chicken legs, whole and skin on

3 medium Agria potatoes, peeled

3.5 oz Westgold butter, clarified

Sea salt and fresh pepper

Method

Chicken mousseline

In a food processer process chicken and salt until smooth and slightly sticky.

Slowly add the egg whites, followed slowly by the cream.

Place into a bowl and add the shallots, pistachio nuts and parsley.

Bone chicken legs and flatten out, place each leg on a piece of clingfilm skin side down and lightly season.

Spread each leg with mousse, roll up in gladwrap into a sausage, chill to set.

Sous vide at 162°F until cooked, approximately 2-3 hours, size dependent.

For service remove from cling film, and sauté or hot smoke to color skin.

Cut as desired to order.

Anna potatoes

Thinly slice potatoes using a mandolin or very sharp knife.

Heat a blini pan and add 0.7 oz of the butter.

Starting in center of pan, arrange potato slices, slightly overlapping, in circular pattern, covering surface.

Brush with another 0.4 oz butter, season well with salt and pepper. Repeat for two more layers.

Transfer to hot oven and bake until cooked and crispy.

Remove from oven, run a spatula around edges of potatoes and underneath to loosen.

Invert onto plates to serve. 

Finished dish serving suggestion:

Slow roast tomatoes, wilted spinach, grilled asparagus or whatever is in season and colorful; moisten dish with a jus such as chicken with honey and thyme and finish with a herb oil.