After a month and a half, I've returned. I've been testing and testing and testing. I'm practicing different techniques and experimenting with different flavors. I've been studying all different elements of cooking and the anatomy of protein. I have a long way to go to reach my goal, and it's a tasty tasty journey.
Here's the first attempt at a chicken ballotine. This is a chicken thigh that has been deboned (oh yes, I did that for the first time as well), stuffed with the lovely ingredients that you choose, and then rolled into a tight cylinder within a sheet of cling film.
So, this is a mushroom blend stuffed in my deboned chicken thigh, and wrapped in bacon strips, on a sweet potato puree.
Heat your oven to 190 degrees Celsius.
Fry up around 3 strips of bacon (mmmmmmm....). You can either eat them or chop some up and save it for your mushroom mix. Your call.
Reserve that fat to cook your diced mushrooms. Add salt and pepper to taste. Once they're looking pretty done, toss in the parsley, coriander, thyme, and garlic. Give it a nice toss and make sure it's mixed together.
Next, simmer a pot of water and leave it until you need it. Place your sweet potato on the rack. Do absolutely nothing to them besides placing them on the rack.
Set that mixture aside and work on the chicken thighs. If you don't know how to debone, watch a video.
Lay out a sheet of cling film. Lay 3 strops of bacon down on the cling film, and place your chicken towards you on the end of the bacon. Stuff your chicken with the mushroom mixture and start to tightly roll the chicken away from you. Once you've rolled it tightly, make sure your cling film is rolled around it tightly, as well. Tie off each of the ends, continuing to pack the chicken tightly.
Once you're done rolling, place the chicken in the simmering pot of water. Make sure it's not boiling. It needs to just be hot and lightly simmering.
Leave that in for around 15 minutes, keep checking it.
Once it's done, sear each side on a hot pan and set aside.
Next, puree your sweet potatoes. They should be ready after around 40 minutes.
BAM. Plate and ENJOY!