April 14, 2013 by Joanne T Ferguson
“Make No Bones About It!” The Daring Kitchen Cooks April 2013 Challenge GREATLY “challenged” me!
A final dish the first time around, we “almost” did not see!
As you know by now, I am always up for a challenge when it comes to food like in Mini Mandarin Meringue Moments Cupcakes
I “THOUGHT“ making three batches of meringue had “challenged” me.
THAT was NOTHING in comparison to deboning my little chicken and at one point, I thought if I keep this up, my little chook (Australian for chicken) will want to debone me!
As part of The Daring Kitchen Cooks April 2013 Challenge, Lisa from Parsley Sage and Sweet (who did a wonderful hosting job ), set the challenge to “create a Chicken Ballotine also known as a Ballotine of Chicken also known as a Poule en Saucisse.”
And then followed with, “It’s a challenge by video.”
I “innocently“ thought, ALL I had to do is watch the video, do what Chef Pepin does and “She’ll be right.” (Another popular Aussie expression!)
I watched it the first time and don’t know if it was from “FEAR” or “SHOCK” lol, I could not remember anything Chef Pepin did do!
Nor the second time, nor the third!
I must like doing things in threes like in Nidi di Rondine – Proscuitto and Basil Swallows Nests.
I THEN decided I would seek the help of my resident Sous Chef Georgio aka hubby.
We set up the Ipad and viewed Chef Pepin’s video a couple of times with me STILL saying, “Can you please stop Chef Pepin, I missed that AGAIN!”
Seriously, if you had a bird’s eye view in the kitchen that day, it would have “sounded” like one of my favorite Abbott and Costello sketches “Who’s On First?”
Abbott and Costello can always make me laugh.
I hope you enjoy the humor and can “envisage” (form a mental image of) me asking Chef Georgio, “What do I cut first?
“What about you?”
“I want to know WHO I need to listen to to see WHAT I should do!” lol lol
On the day, I had “youth” on my side and was “VERY DETERMINED” to do!
Chef Pepin’s video was VERY easy to follow, I could just NOT get my head around WHAT to do and kept spinning the chook around and was even making myself “dizzy” (or dizzier than I am normally)
Ingredients — Chicken Ballotine
One small chicken
1 sheet nori (seaweed)
1/2 box of frozen spinach, thawed (like to use what I have in the fridge and freezer) 😉
3/4 cup feta, crumbled
8 sun dried tomatoes, finely diced
2 cloves of garlic, minced
1 tablespoon olive oil
salt and pepper to taste
Ingredients — White Wine Reduction Sauce
1 cup homemade chicken stock (store bought will do too!)
1/4 cup white wine
1/4 cup freshly squeezed lemons
1 tablespoon all-purpose flour (adding 2 – 3 teaspoons of water to create a slurry)
1 tablespoon butter
1 tablespoon olive oil
Pre-heat oven to 180C. (350F)
Wash chicken, pat dry, clean insides. (removing the giblets)
Follow Chef Jacques Pepin’s video.
Per Chef Pepin, he “states“ it should not take any longer than one minute to debone a chicken!
There’s A LOT of laughter going on via my fun food kitchen adventures today!
I CAN say the Chicken Ballotine DID take a minute to do, TRUE!
I timed it myself and it was actually took almost 50 of those minutes to get to this TA DA MOMENT too!
I DO hope YOU are now laughing with me too!
In small oil sprayed fry pan, saute spinach until cooked to desired doneness; set aside.
“ASSEMBLE, ASSEMBLE, ASSEMBLE!”
Place 1 sheet of nori over the deboned chicken.
“May” need to “slightly” trim!
Layer cooked spinach, sun dried tomatoes, and feta cheese; roll tightly.
By this time, I am “almost” beyond prepping “delirium” and have rolled meats before with butcher string.
I “simply” could not make a neat looking string AND not have any of the filling leak out where I had to “improvise” with the amounts (or lack of skin) I had.
I did leave “some” string left on the butcher’s string ball! lol
I was VERY proud of myself in not “piercing” the skin, so at least I am STILL smiling at this point!
I DO smile A LOT!
In a small oil sprayed fry pan, “lightly” brown chicken on all sides.
Place rolled up chicken (more like “choked”) in a rack placed inside a roasting tray.
I had some leftover homemade chicken stock, so I used that in the roasting pan underneath the metal rack.
You can use water too!
I find it keeps the chicken “moist” when baking!
Bake for 20 minutes or until chicken is done. (Until thermometer reads 160F. (~71C)
While chicken is baking, prepare sauce.
In a small bowl, combine flour and water; combine with butter; set aside.
In a fry pan, add olive oil, chicken stock, lemon juice and wine; simmer until liquids reduce. (about 10 – 12 minutes)
WHEW! I made it!
You have to love Dr. Suess!
Have you ever deboned a chook?
Would you like to?
What ingredients would you use if you were to Make No Bones About It! and experience a cooks challenge of your own!
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