A luxurious Bresse chicken ballotine infused with black truffle, served with a rich jus gras made from roasted chicken bones, vegetables, and truffle. Elegant, earthy, and perfect for special occasions.
Serves 4
Speciality Items:
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🍷Sommelier's Recommendation
Enough body for the jus; bright mineral notes for truffle.
Benchmark pairing with truffle + luxurious poultry.
Steps:
- Slice the cooked ballotine into thick medallions.
- Spoon a generous amount of jus gras on the plate.
- Arrange chicken slices on top. Garnish with micro herbs, truffle slices, or edible flowers if desired. Serve immediately.
Bresse Chicken Ballotine
Ingredients:
- 1 – Bresse chicken (about 3–4 lbs, skin on. If you cannot find a Bresse chicken, use a high quality whole chicken. Boneless skin on chicken breasts may also be used if deboning a chicken is difficult)
- 150 g – Black truffle (fresh or preserved in brine)
- 100 g – Unsalted butter (softened)
- 1 tbsp – Fresh thyme leaves
- Salt and white pepper
Steps:
- Debone the chicken, keeping the skin intact to form a flat piece of meat.
- Prepare truffle butter: finely mince 50 g of truffle and mix with softened butter, thyme, salt, and pepper.
- Spread truffle butter evenly over the flattened chicken. Place remaining truffle slices on top.
- Roll chicken tightly and secure with kitchen twine or sausage netting.
- Cook: either poach in a water bath at 160°F (70°C) for 30–40 min, or roast in oven at 350°C (180°C) for 35–45 min until internal temp reaches 150°F.
- Remove from heat and rest 10 minutes before slicing carefully.
Jus Gras (Rich Chicken and Truffle Sauce)
Ingredients:
- Chicken bones and wings (reserved from deboning.)
- 1 small – Carrot (chopped)
- 1 small – Onion (chopped)
- 1 – Celery stalk (chopped)
- 2 – Garlic cloves (smashed)
- 3/4 cup – Dry white wine
- 2 cups – Chicken stock
- 4 tablespoons – Butter (cold, cubed)
- 30 g – Black truffle (finely diced)
- Salt and white pepper
Steps:
- Roast chicken bones, wings, and vegetables at 400°F (205°C) until browned (20–25 min).
- Deglaze pan with white wine and reduce by half.
- Add chicken stock, simmer 20–30 min. Strain and reduce to concentrate flavor.
- Off heat, whisk in cold butter cubes to emulsify.
- Stir in finely diced black truffle and season to taste.
More Info
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