Culinary Arts

Roast Chicken Ballotine

A “ballot” is bundle or package in French, ballotine meaning in the style of a bundle. Ballotine begins with boned, flattened chicken that is stuffed and rolled or tied into a bundle and roasted. Our Ballotine will be served with a pan sauce or “gravy” made from our stock and thickened with a roux. We will also make “perfect thin and crispy” French fries. 

1. Preview  ballotine video on our web site.
2. Read on our web site
   1. about making “perfect thin and crispy” French fries 
   2. Read about stocks
3. Mr. Beard will demo chicken.
4. Wash hands, put hair back, dress and get into groups.
5. Get chicken and define roles. Mis en place: collect all ingredients and needed equipment before you begin.
6. Remember to take pictures as you go for your website review.
7. Complete recipes.
   1. Day one
      1. Chicken demo
      2. Debone chicken
      3. Wrap in plastic and freeze
   2. Day two (Wednesday)
      1. cut up and boil potatoes; follow directions for frying and freezing
      2. start stock
      3. tie chicken and thaw in refrigerator
   3. Day three
      1. Fry potatoes
      2. Roast chicken
      3. Reduce stock
      4. Make roux/sauce
      5. Taste and assess
      6. Clean up….. be thorough and work as a team. Clean as you go. You must check in with me when you think you are done and I will release you from the kitchen.
      7. On your website, with pictures, review your chicken, sauce and fries. Use the following questions as an outline for your review. Imagine yourself as a restaurant critic or food writer explaining and assessing the dish for an audience.
         1. What did you learn about making the recipes? 
         2. What worked well?
         3. What could be improved?
         4. How was the dish? Would you recommend it?
         5. What was the taste outcome? Bland? Tender? Tough? Give details.
         6. Did you feel like this was a successful project? Explain.
         7. How well did your team work