CHICKEN BALLOTINE
Beautiful on the plate and totally delectable, this is the ideal date night or dinner party entree!
Provided by Marissa Stevens
Categories Main Course
Time 1h10m
Number Of Ingredients 8
Steps:
- Melt butter in a large skillet over medium heat; add shallot, carrot, garlic, and 1/2 teaspoon kosher salt. Cook and stir until tender, 1 to 2 minutes. Remove from heat and set aside to cool.
- Preheat oven to 425˚F. Line a baking sheet with parchment paper (for easy cleanup) and place an oven safe baking rack on top. Lightly brush rack with oil to prevent sticking. (Recipe note #2)
- Carefully remove skin from chicken thighs in one piece, using a sharp paring knife as needed and reserve. (Recipe note #3)
- Turn chicken thigh so that bone is visible. With the tip of a sharp paring knife, carefully cut along the length of the bone on each side. Continue cutting along the bone on each side until it's fully exposed. When you've cut most of the meat from the bone, pull the bone away and use the knife as needed to remove it completely. (Be very careful to protect your fingers during this process!) Cut thigh meat into large chunks (4 to 6 pieces). Repeat with remaining chicken thighs.
- Add thigh meat, vegetables, remaining 1/2 teaspoon kosher salt, and pepper to the bowl of a food processor. Pulse until meat is finely ground (not pureed) and ingredients well combined.
- Spread thigh skins, top side down on a large cutting board. Divide meat mixture into 4 equal portions and place one portion in center of each skin. Starting on one side and working all the way around, pull edges of skin over meat mixture to wrap completely (edges will overlap); place on rack in baking sheet, edges down. Season skin with salt and pepper. Roast 25 to 30 minutes, or until skin is crisp and golden brown with an interior temperature of 165˚F on an instant read thermometer. Serve.
Nutrition Facts : Calories 312 kcal, Carbohydrate 4 g, Protein 19 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 126 mg, Sodium 730 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GORDON RAMSAY'S STICKY LEMON CHICKEN
I found this recipe on a youtube video of Gordon Ramsey making this on one of his British cooking shows. These turned out pretty good and the flavors are fantastic! You can watch the video if that would be helpful! In it, he used whole chicken legs/thighs still attached together. I only had Chicken legs and they turned out great! You could probably use the bone-in chicken thighs. This is very easy and the lemon aroma will make your home smell so heavenly!
Provided by LDSMom128
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet pan, add the oil to Med/High Heat. Season the chicken well with salt and pepper. Add the chicken to the skillet and cook for about 5-6 minutes, turning each piece.
- Add the garlic cloves, soy sauce, and honey to the pan, making sure to get all the chicken in the sauces. Coninue to cook for a 5 minutes.
- Add the water and lay the slices of lemon on top of the chicken in the pan. Put a lid on the pan and continue to cook for about 10-15 minutes.
- Season the chicken with thyme and parlsey. Continue to cook until the chicken cooked through and no longer pink.
Nutrition Facts : Calories 413.1, Fat 27.4, SaturatedFat 5.8, Cholesterol 94.2, Sodium 598.7, Carbohydrate 20.1, Fiber 1, Sugar 13.6, Protein 22.8
ROAST TURKEY AND STUFFING-GORDON RAMSAY
Make and share this Roast Turkey and Stuffing-Gordon Ramsay recipe from Food.com.
Provided by Scarlett516
Categories Whole Turkey
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 29
Steps:
- Pre-heat the oven to 180C/350F/Gas 4.
- Make the herb butter, mix herbs and butter together to form a paste, season well and chill.
- Prepare the turkey, to remove legs, cut through the skin and pull joint firmly away from body then cut through ball and socket joints.
- Cut away the 'oyster' on the back of the turkey so leg and thigh comes away cleanly.
- With a thin, sharp knife, bone both legs and stuff with sausage meat.
- Wrap tightly in tin foil and chill to set the shape.
- Prepare the crown, cut off wing tips and, for easier carving, take out the wishbone and cut away back bone with poultry shears.
- Lift up the breast skin with your fingers and separate it from the flesh.
- Divide the herb butter between the two breast flaps and pull the skin back over.
- Season well, place in a roasting tin and cover loosely with butter paper or foil.
- Cook the turkey, put the foil-wrapped legs in a roasting pan and cook at 180C/350F/Gas4 for 45 minutes. Reduce temperature to 160C/320F/Gas 2 and cook for a further 15 minutes then remove foil and cook for a further 30 minutes, straining off any juices for the gravy.
- Cook the crown for 1-1½ hours at 180C/350F/Gas 4 until juices run clear and let the bird rest for 30 minutes before carving.
- Make the stuffing, melt butter in a large frying pan and gently sauté onion and garlic for five minutes until soft.
- Stir in the herbs for one minute then add breadcrumbs to absorb butter.
- Mix in zest, pine nuts and seasoning and cook over medium heat for about seven minutes until crumbs start to brown and crisp.
- Take off the heat, mix in the parsley and serve warm.
- Make the gravy, sauté the onion in the olive oil for about five minutes. Pour in the wine, add the thyme and bay and boil until reduced right down.
- Add stock and boil until reduced by half then add cream and boil for further five minutes. Season with freshly ground black pepper.
- Remove from heat, cool for ten minutes and strain.
- Add turkey pan juices, boil for two minutes, season with salt and strain. (This can be made in advance and frozen before the juices are added. When thawed, simply heat until boiling and follow point 20.).
Nutrition Facts : Calories 126.2, Fat 10.7, SaturatedFat 3, Cholesterol 21.6, Sodium 425.5, Carbohydrate 2.7, Fiber 0.6, Sugar 1.1, Protein 4.9
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- Preheat oven to 350°F. Place bread cubes on a large rimmed baking sheet and bake until dry and toasted, 12 to 15 minutes. Transfer to a large bowl. Increase oven temperature to 400°.
- Meanwhile, heat 1 tablespoon each oil and butter in a large skillet over medium-high heat. When the foaming subsides, add leeks, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally and adjusting the heat as necessary, until light golden brown, 8 to 10 minutes. Add 1/4 cup vermouth and cook, stirring, for 1 minute. Add cream and cook until slightly thickened, about 1 minute more. Scrape the mixture into the bowl with the bread. Add chestnuts and herbs and stir to coat.
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