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Stuffed Ballontine Chicken, Peas and Pancetta

Name: Stuffed Ballontine Chicken, Peas and Pancetta
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 6 servings
Ingredients: 1.5 kg Whole chicken; 100 ml White wine; 2 whole Leeks; 300 g Mushrooms; 1 whole Shallot; 60 g Nduja; Tarragon; Thyme; 1 tbsp Butter; 400 g Peas; 200 g Pancetta; 100 ml White wine; 1 cup Chicken stock; 50 g Butter

Essentially a deboned whole chicken rolled and stuffed then roasted. Usually poached but you don’t need to do that for this one.

Prep

30m

Cook

1h

Total

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Debone a whole chicken, making sure to keep the skin intact to hold the stuffing. If you dont feel comfortable doing it, you can ask your butcher. Season with salt all over and leave in the fridge uncovered while you prep the stuffing.

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For

6

M

I

1.5

kg

Whole chicken, deboned

For the stuffing

100

ml

White wine, dry, white

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Cook along with all of our recipes

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Notes

Usually poached but you don’t need to do that for this one.

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Stuffed Ballontine Chicken, Peas and Pancetta

Essentially a deboned whole chicken rolled and stuffed then roasted. Usually poached but you don’t need to do that for this one.

Prep

30m

Cook

1h

Total

1h 30m

Ingredients

Method

Turn cooking mode on

Step 1

Debone a whole chicken, making sure to keep the skin intact to hold the stuffing. If you dont feel comfortable doing it, you can ask your butcher. Season with salt all over and leave in the fridge uncovered while you prep the stuffing.

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

6

M

I

1.5

kg

Whole chicken, deboned

For the stuffing

100

ml

White wine, dry, white

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.