This Gordon Ramsay’s Chicken Ballotine Recipe is a juicy and elegant recipe, which is made with a garlicky spinach and Gruyère cheese stuffing. It’s a restaurant-quality dish, ready in about 1 hour and 25 minutes.
Jump to RecipeGordon Ramsay’s Chicken Ballotine Recipe Ingredients
For the stuffing:
- 15ml olive oil
- 1 tsp minced garlic
- 140g baby spinach
- 1.5g salt
- 1.5g black pepper
- 100g grated Gruyère (or cheddar)
- 180g cubed bread
For the ballotine:
- 1 whole chicken (or boneless thighs/breast)
- 1.5g salt
- 1.5g pepper
For the sauce:
- 120ml dry red wine
- 80ml water
- 1 stalk celery
- 1 small onion, finely chopped
- 1 carrot, peeled
- 15ml soy sauce
- 1.5g cornstarch in 15ml water (optional)
- 15g chopped fresh parsley
How To Make Gordon Ramsay’s Chicken Ballotine
- Make the stuffing: Heat olive oil in a skillet over medium heat. Add the minced garlic and baby spinach and cook for about 1 minute, until the spinach has wilted. Season with salt and pepper. Let it cool slightly, then mix with the grated cheese and cubed bread.
- Prepare the chicken: If using a whole chicken, carefully debone it, leaving the skin intact to create a large, flat piece of meat. (Alternatively, use pre-boned chicken thighs or breasts laid out flat). Season the inside of the chicken with salt and pepper.
- Stuff and roll the chicken: Spread the stuffing mixture evenly over the seasoned chicken. Roll the chicken up tightly like a log or roulade. Secure the ballotine by tying it with kitchen twine at 2-inch intervals.
- Roast the ballotine: Preheat your oven to 400°F (200°C). Place the chicken ballotine in a roasting pan and bake for 1 hour, or until a meat thermometer inserted into the center reads 165°F (75°C).
- Make the pan sauce: Remove the ballotine from the pan and let it rest on a cutting board. Skim any excess fat from the roasting pan. Place the pan over medium heat and deglaze it by pouring in the red wine and water, scraping up any browned bits from the bottom. Add the celery, onion, and carrot and simmer for 5 minutes.
- Finish the sauce and serve: Stir in the soy sauce. If you prefer a thicker sauce, add the cornstarch slurry and simmer until thickened. Finish by stirring in the fresh parsley. Slice the rested chicken ballotine, spoon the pan sauce over the top, and serve immediately.
Recipe Tips
- How do I keep the stuffing from falling out? The key is to roll the chicken as tightly as you can and then secure it firmly with kitchen twine. Tying it at regular 2-inch intervals ensures the roll stays compact during roasting.
- How do I get a crispy, golden skin? Before seasoning, make sure the chicken skin is patted completely dry with paper towels. Roasting at a high temperature like 400°F (200°C) will also help render the fat and crisp up the skin beautifully.
- What’s the easiest way to prepare the chicken? While deboning a whole chicken is a classic technique, you can save a lot of time by buying boneless, skinless chicken thighs or breasts. Simply arrange them in an even layer, slightly overlapping, to create a “sheet” of chicken to stuff and roll.
- How do I make a flavorful pan sauce? Don’t waste the drippings! The browned bits (or “fond”) left in the bottom of the roasting pan after cooking the chicken are packed with flavor. Deglazing the pan with wine or broth is the most important step to lift that flavor into your sauce.
What To Serve With Chicken Ballotine
This impressive main course pairs well with classic, elegant sides:
- Creamy mashed potatoes or a potato gratin
- Roasted asparagus or green beans
- A simple rice pilaf
- Sautéed mushrooms
How To Store Chicken Ballotine
Refrigerate: Store leftover sliced ballotine and any extra sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat: Reheat slices gently in a skillet with a little bit of the sauce or in an oven at 350°F (175°C) until warmed through to prevent the chicken from drying out.
Chicken Ballotine Nutrition Facts
- Calories: 357 kcal
- Carbohydrates: 15g
- Protein: 30g
- Fat: 18g
- Saturated Fat: 7g
- Sodium: 800mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use a different kind of cheese?
Yes, while Gruyère provides a wonderful nutty flavor, a good sharp cheddar, Swiss, or even provolone cheese would be delicious substitutes in the stuffing.
Can I prepare the ballotine ahead of time?
Yes, you can assemble and tie the ballotine a day in advance. Store it tightly wrapped in the refrigerator. This can actually help it hold its shape even better. Just take it out about 30 minutes before roasting to let it come to room temperature.
What if I don’t have kitchen twine?
If you don’t have kitchen twine, you can use unwaxed, unflavored dental floss. Alternatively, you can secure the roll with several toothpicks or small metal skewers, though twine is the most effective method.
Try More Recipes:
- Gordon Ramsay’s Sticky Lemon Chicken Recipe
- Gordon Ramsay Chicken Sandwich Recipe
- Gordon Ramsay Chicken Kiev Recipe
Gordon Ramsay’s Chicken Ballotine Recipe
Course: DinnerCuisine: FrenchDifficulty: Easy4
servings25
minutes1
hour357
kcalAn elegant stuffed chicken roll with a savory spinach and Gruyère filling, served with a rich red wine pan sauce.
Ingredients
Stuffing: 140g baby spinach, 100g Gruyère cheese, 180g cubed bread, garlic, olive oil, salt, pepper.
Chicken: 1 whole chicken (deboned) or boneless thighs/breasts, salt, pepper.
Sauce: 120ml red wine, 80ml water, 1 each celery stalk, small onion, carrot, 15ml soy sauce, parsley.
Directions
- Sauté garlic and spinach; cool, then mix with cheese and bread to make the stuffing.
- Lay chicken flat, season, and spread stuffing over it.
- Roll the chicken tightly into a log and secure with kitchen twine.
- Roast at 400°F (200°C) for 1 hour, or until the internal temperature is 165°F (75°C).
- Rest the chicken for 10 minutes before slicing.
- Meanwhile, deglaze the roasting pan with wine and water, add chopped vegetables, and simmer to create a sauce.
- Finish the sauce with soy sauce and parsley, then spoon over the sliced chicken to serve.
Notes
- Roll the chicken tightly and secure it well with twine to keep the stuffing inside.
- Pat the chicken skin dry before roasting for a crispier result.
- Using boneless chicken thighs or breasts is a great time-saving shortcut.
- Don’t discard the pan drippings; they are the key to a flavorful sauce.
