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Roasted Kurzi Chicken Ballotine
Roasted Kurzi Chicken Ballotine

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We hope you got insight from reading it, now let’s go back to roasted kurzi chicken ballotine recipe. To make roasted kurzi chicken ballotine you only need 17 ingredients and 7 steps. Here is how you do it.

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

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