STUFFED CHICKEN RECIPE, ALSO KNOWN AS BALLOTINE DE POULET Serves 8 Recipe courtesy of CHEF D.J. RAE, Cooks and Books and Corks, Danville, CA INGREDIENTS: 1 whole chicken, boned (all but wing tips, skin left intact, see below for boning directions) 1- 1/4 lb. leg and thigh meat 1 egg 1/4 cup cream 1 tsp. salt pepper to taste 6 + 4 sage leaves 1/4 lb. pancetta, sliced thin and spread out DIRECTIONS: Make sure leg and thigh meat is thoroughly chilled. Place in food processor bowl and process until uniformly ground. Add egg and cream and process until mixed. Season and add 6 sage leaves, process. Take a spoonful and drop into boiling water to cook. Taste for seasoning. Lay whole chicken, skin side down, on work surface. Lay the pancetta onto the chicken to line the interior. Mound forcemeat evenly on top of the pancetta lined chicken and stuff into legs. Pull chicken up around stuffing and form into shape of whole chicken. Pull together and truss to keep shape. Place 3-4 sage leaves in trussing string on top of chicken. Place stuffed chicken in roasting pan and roast in 350° oven basting often for approximately 1 hour or until internal temperature is 160°. Let rest for 10 minutes and then slice into 3/4 - 1 " slices. Nape with essence of gold sauce (below).
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