Ballotine of Fattened Pullet with candied tomatoes, Recipe for Ballotine of Fattened Pullet with candied tomatoes (Chicken, Christmas's dishes)

You are here ›
- Illustrated Recipes ›
  - Meat ›
    - Chicken ›
      - Ballotine of Fattened Pullet with candied tomatoes

Ballotine of Fattened Pullet with candied tomatoes

	1 Prepare all ingredients.
	2 Trim, flambé and clean the pullet. Reserve the liver and the heart. Completely debone to obtain 2 halves of poultry.
	3 Peel the tomatoes,...
	4 ...seed them, add salt and pepper.
	5 Put the totatoes petals in a dish.
	6 Caramelize the tomatoes with olive oil for 2 hours on low heat (60°C).
	7 Quickly fry the peppers and slices of ham. Reserve.
	8 Peel and slice the garlic, then brown it with liver and heart.
	9 Place inside each half of poultry the ham, peppers, garlic, liver and heart.
	10 Roll each half in ballotine and tie well like a roast.
	11 Season and brown in a sauté pan with crushed bones all around.
	12 Place in hot oven for 12 minutes...
	13 ...then reserve.
	14 Degrease the sauté pan and deglaze with the red wine.
	15 Leave to reduce with half glass of water and a knob of butter.
	16 Sieve using a chinois, taste and reserve.
	17 Place the ballotines, sliced in thick slices, on the plates. Add juice and caramelized tomatoes.