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I got inspired to try a Ballotine (fully deboned but intact chicken) last night. Coughed up the cash for a Springer Farms chicken, brined for 6 hours.
Using Jacques Pepin's YouTube videos on the subject, I managed to muddle through it in a record time of 45 minutes compared to his 60 seconds. Stuffed with a favorite Sage Stuffing, Proscuitto, fresh Spinach. Dusted with Dizzy Pig Tsunami Spin and into the Egg, 375 degrees for about 65 minutes. Veggies under the chicken were aromatics to flavor the juices for drizzling later.
Served with roasted Fingerling Potatoes, roasted Asparagus and Fennel.
Although visually not as pretty as Pepin's, it got rave reviews prompting SWMBO to say we need to serve this to guests next time. Worth the effort for no other reason than to see if I could even do it. My daughters immediately grabbed zee lollypoops.