How to Cook Perfect Roasted Kurzi Chicken Ballotine

Roasted Kurzi Chicken Ballotine. Here is how you cook it. Place the Chicken on a rack in a baking tray. Roasted Kurzi Chicken Ballotine is one of the most well liked of current trending foods on earth.

Roasted Kurzi Chicken Ballotine is something which I've loved my whole life. Spread the cool rice or spinach mixture evenly over the chicken. If using the spinach stuffing, sprinkle the cheese and bread cubes on top of the spinach. You can have Roasted Kurzi Chicken Ballotine using 17 ingredients and 7 steps. Here is how you cook that.

Ingredients of Roasted Kurzi Chicken Ballotine

1. You need 1.5 kg (3.3 lbs) of Whole Chicken (deboned).
2. It's 250 g of Mince Beef or Lamb.
3. It's 100 g of Potato (finely diced).
4. It's 30 g of Fresh Coriander (roughly chopped).
5. You need 1-1.5 of meter Kitchen Twine.
6. Prepare of [Curry Paste] - processed in a blender.
7. You need 20 g of Dried Chilli.
8. Prepare 25 g of Turmeric Root.
9. It's 30 g of Garlic.
10. It's 50 g of Red Onion.
11. Prepare 20 g of Ginger.
12. It's 1 Tbsp of Garam Masala.
13. Prepare 140 g of Yogurt.
14. Prepare 1-2 tsp of Salt.
15. Prepare of [Stuffing Marinade].
16. It's 1 Tbsp of Garam Masala.
17. Prepare 2-5 pinches of Salt.

Roll the chicken up, tie it with kitchen. Chicken ballotine is the roasted version of chicken galantine. The galantine is poached and is served cold. I like the idea of a hot, boneless, roasted, and stuffed chicken better, so I was very anxious to make this one.

Roasted Kurzi Chicken Ballotine instructions

1. If you know how to cut and debone a chicken, with this you need to make sure that the entire skin remains in tact. Which mean you'll need to carefully remove the backbone from the skin without puncturing. Also, you'll need to remove the wings, and butterfly each Chicken Breast. You can flatten the chicken with a Meat Tenderizer too if you like..
2. CURRY PASTE: marinate the Chicken in the Curry Paste for 3 hours minimum, best overnight..
3. STUFFING: mix the Mince Meat and Potaotes wih Fresh Coriander, Salt and Garam Masala for 3 hours or overnight..
4. STUFF & ROLL: when ready, lay the Chicken on a flat work surface. Place the Stuffing slightly off-middle, but away from the edges, ensuring that the meat is compact. Then roll the Chicken as close and as tightly as you can without spilling the filling. If it does spill, then remove them as excess..
5. TRUSS #1: 1) On one end of the Roll, tie the Kitchen Twine around the width of the Chicken and secure a knot. 2) Run the Twine down the near end, flip the Chicken, and needle under the existing tie to make a cross section. 3) Run the Twine 2-3 inches along the length of the Chicken and make a right angle. Circle the width of the Chicken. Needle through the angle to make a cross section and pull to secure the shape. Repeat until you reach the far end. PIC: clockwise from top left..
6. TRUSS #2: Once you reach the end, run the Twine down the far end. Flip the Chicken and needle through all the ties by alternating over under until you reach the starting point. Pull to secure the shape and tie a knot. If you like, you can close the cavities of both ends with additional Twine. You can also top off the Chicken with the remaining Curry Paste..
7. ROASTING: Pre-heat the oven to 200°C or 400°F. Place the Chicken on a rack in a baking tray. Roast the Chicken for 1 hour (20 minutes for every 1 lbs). When cooked, leave the Chicken to rest for 10 minutes before cutting and serving. Remember to remove the Twine..

Roll the chicken up, tie with kitchen twine, and place in roasting pan. Lift it from the pan and place it on a platter. For the Sauce: Skim off and discard most of the fat from the drippings in the pan. This typical French preparation involves deboning a whole chicken then stuffing and rolling it before cooking. We're not going to lie: the process takes some knife skills, but with a little time and patience you'll be happy you gave it a whirl.