Very important to use a meat thermometer for baking meat
Following the video, I did lollipop chicken, funny little things to eat!
Basting the chicken during the baking will give you a very golden color
All done and sliced, marvelous and no bones!!
Served with plain green beans and homemade gravy
For the April Daring Cooks Challenge, Lisa from Parsley, Sage and Sweet has challenged us to debone a whole chicken, using this video by Jacques Pepin as our guide; then stuff it, tie it and roast it, to create a Chicken Ballotine.
Posting Date: April 14, 2013
Download the printable .pdf file HERE
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First, lets just say that de boning a chicken was a first for us. We had never done it before because it looked so much work and beside, in Supermarket, we can buy the chicken already all cut up but still… a great cook should know how to do this task, right?
Jacques Pepin has a great youtube video explaining the entire process and it is very easy to follow.
While watching Jacques Pepin’video
Of course, we paused the video about 20 times from start to finish but we ended up with a great looking finish product.
Pork and greens stuffing used
For the stuffing, I kept it very simple, using handy food in my fridge:grounded pork meat mixed with greens here and there. I used seasoning from my pantry, a mixed it all kind of thing!
For the lacing of the bird, monsieur Pepin explained it so well that it was pretty easy to do, at the first try.
Lacing the deboned chicken
Laced chicken, attaching the ends
All done, ready to be baked
The bird was baked, at 425F, without cover, basted every 15 minutes until the inside temperature reached 170F, about 45 minutes.
Basting the bird every 10 to 15 minutes does make a big difference, in the color turning a nice golden brown and in the tenderness of the meat. Start baking the bird with about one cup of chicken stock at the bottom of the pan and using either a big spoon or a basting utensil, keep the surface wet while baking.
