Wondering how a restaurant could produce such a tasty piece of chicken as this, we set about trying to recreate it.
Here's what we did - and reproduced the succulent chicken and super crunchy scratchings.
CHICKEN BREAST: remove skin and place in a saucepan, cover with chicken stock. Poach (simmer) until cooked through. To serve two we used one large 300g piece of chicken which took 20 minutes to cook.
CHICKEN BALLOTINE: Take boneless chicken thigh/leg meat and bash it out until flat. Season with salt and pepper. Lay out thin strips of streaky bacon, side by side, then place the chicken meat on top. Spread the chicken with your preferred filling - we used finely chopped fried mushrooms, garlic and onion. Roll into a sausage shape, wrap in cling film and place in the fridge until ready to cook. Poach the chicken rolls in the cling film until cooked. Our 200g 'sausage' took around 25 minutes. Remove from the saucepan, remove cling film then fry in a little oil to brown/crisp up the bacon.
TIP: If you prefer to use CHICKEN BREAST for your ballotine, I've found a nice looking BBC Food recipe here.
CHICKEN SCRATCHINGS: We removed the skin from the chicken we used and placed this between two baking trays. Place in a hot oven until nice and crispy. Sprinkle with salt and cut to shape. It won't hang around! It has a lovely dry crunchy texture because most of the fat has been baked out of it.
Take the chicken stock and add Masala (or sherry) and reduce to a nice thick consistency. Very simple yet effective. Season to taste after reducing.
Here's our QR code list of ingredients (in text format)
REMEMBER: We all have a calorie allowance - (see our page on calories) and we like to post our main meals to show you what we are eating. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!
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