Chicken Ballotine Recipe Easy, Classic French Stuffed Chicken 

Ever thought about turning a whole chicken into something truly impressive? This classic chicken ballotine recipe is exactly how you do it. It’s a traditional French technique where you remove the bones, fill the meat with flavorful stuffing, and roll it into a neat cylinder before roasting it until golden and juicy.

It might sound complicated at first, but it’s actually a straightforward process once you see it step by step. Here, I’ll show you how to handle the chicken, choose your stuffing, and roast it beautifully. By the end, you’ll have a stunning centerpiece that feels fancy without being stressful and you’ll understand exactly what a ballotine is and how to make it your own.

What Is A Ballotine

If you’re wondering what a ballotine actually is, think of it as a classic French way to transform poultry into something elegant and flavorful. A ballotine is made by carefully removing the bones from the chicken, spreading a savory stuffing inside, then rolling and tying it into a firm cylinder before cooking.

When you slice it, you see a beautiful spiral of meat and filling that looks as impressive as it tastes. Traditionally, ballotines were served at formal dinners, but they’re just as good for a special family meal. The best part? Once you know how to make one, you can switch up the stuffing any way you like, from sausage and herbs to vegetables or grains.

Ingredients for Chicken Ballotine

Here’s what you’ll need to make your own classic chicken ballotine at home. The ingredients are simple, but together they create a rich, impressive dish that feels truly special.

• 1 whole chicken (about 3–4 pounds), deboned
• ½ pound sausage meat (optional for added flavor)
• 1–2 cups of stuffing mix (bread, onions, herbs, or your favorite blend)
• 2 tablespoons chopped fresh parsley
• Salt and black pepper to taste
• 2 garlic cloves, minced
• 2 tablespoons olive oil
• 1 tablespoon flour or cornstarch (for thickening the gravy)
• Optional vegetables: chopped mushrooms, carrots, spinach, or even sweet potatoes for extra flavor and color

This recipe is flexible. You can keep it classic with sausage and herbs, or go lighter with a mix of vegetables and grains. Just make sure your stuffing isn’t too wet or too dry it should hold its shape when rolled inside the chicken.

Step-by-Step Instructions

Here’s exactly how to make a chicken ballotine from start to finish. Don’t rush take your time with each step, and you’ll get a result that looks and tastes amazing.

1. Prepare Your Space

Clear a wide work area and set out a large cutting board. Keep paper towels handy. A clean, organized space makes handling the chicken much easier.

2. Debone the Chicken

If your butcher hasn’t already done it, carefully remove the bones with a sharp knife. Slice along the backbone and work slowly under the ribs and thighs. Keep the skin as intact as possible it helps hold everything together when you roll it.

3. Spread the Stuffing

Lay the chicken skin-side down. Season generously with salt and pepper. Add minced garlic and chopped parsley. Spread the sausage meat if you’re using it, plus any vegetables or herbs you like. Shape the stuffing into a log down the center of the chicken.

4. Roll and Tie

Carefully roll the chicken into a tight cylinder, folding in any uneven edges. Use kitchen twine to tie it securely in several places. It should feel firm but not so tight that the stuffing bursts out.

5. Optional Browning

For extra flavor and color, heat olive oil in a large skillet over medium heat. Brown the rolled ballotine on all sides until it’s beautifully golden.

6. Roast the Ballotine

Preheat your oven to 375°F (190°C). Place the ballotine seam-side down in a roasting pan. Add a splash of stock if you want extra pan juices. Roast for about 45 minutes to 1 hour, until the internal temperature reaches 165°F (74°C).

7. Baste and Collect Juices

Every 15 minutes, spoon the pan drippings over the chicken to keep it moist and flavorful. If the pan starts to dry out, add a bit more stock.

8. Resting

When it’s done, remove it from the oven and let it rest for 10 minutes before slicing. This step is important it helps the juices stay inside the meat.

9. Make a Quick Gravy

Skim off excess fat from the pan drippings, then place the pan over medium heat. Stir in the flour or cornstarch and cook until the sauce thickens. Season with salt and pepper to taste.

10. Slicing and Serving

Remove the twine and slice the ballotine into 1-inch pieces (or thinner if you prefer). Arrange the slices neatly on a platter and drizzle with gravy or serve it on the side.

Pro Tips and Variations

Here’s the thing about making a chicken ballotine at home: once you understand the basic method, it becomes a blank canvas for your own ideas. I’ve made this dish plenty of times for family dinners, small get‑togethers, and even as a weekend project and every time I learn something new.

First, don’t be afraid to experiment with the filling. The traditional mix of sausage and bread works well, but roasted vegetables, cooked rice, or even quinoa make great alternatives. I often use sautéed mushrooms or spinach for a pop of color and that rich, earthy flavor. The key is balance the filling should be flavorful but not too wet, so it rolls neatly and holds its shape.

It also helps to pay attention to your herbs. Fresh thyme or rosemary scattered in the roasting pan adds an aromatic boost that makes the whole dish smell incredible. You can even toss in a few cloves of garlic or some sliced onion underneath the chicken for extra depth in the pan juices.

Once you’ve tried the classic version, start switching things up. Try different herbs, mix in some nuts or dried fruit for texture, or change the cheese for a new flavor profile. The beauty of a good chicken ballotine is that it adapts easily no two versions need to be the same.

Honestly, if deboning a whole chicken sounds intimidating, don’t worry. Just ask your butcher to do it for you. It’s one of those small conveniences that saves time and avoids any frustration in the kitchen.

One last thing: keep an eye on your temperature. The difference between juicy and dry is just a few extra minutes in the oven. I always check it with a thermometer around 45 minutes in.

And if you want something smaller or faster? Boneless chicken thighs work great for individual ballotine rolls. They’re easy to portion, cook quickly, and look just as impressive on the plate.

If there’s one piece of advice I’d share above all: don’t overthink it. This dish is meant to be both elegant and approachable. Make it once, and you’ll see how easy it is to adapt to whatever flavors you love.

Serving Suggestions

One of the best things about making a chicken ballotine is how well it serves as the centerpiece for a meal. Once you slice it into those beautiful spirals of meat and stuffing, it just begs to be shown off on the table.

When I serve this at home, I try to keep the sides simple but satisfying. Creamy mashed potatoes are perfect for soaking up that rich gravy. Roasted sweet potatoes add a little extra color and sweetness. Steamed green beans or crisp sautéed vegetables balance out the richness of the chicken.

I also love to put out some good crusty bread it’s a shame to waste any of that flavorful sauce left on the plate. And if you’re going for the full French-style dinner, consider finishing with a light dessert like a Fromage Blanc Tart. It rounds out the meal in a way that feels special but never over-the-top.

This is the kind of dish that makes people feel like you really put thought into dinner, without making you feel like you worked all day in the kitchen.

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FAQs

 Conclusion

If you’ve made it this far, you’re more than ready to try your own chicken ballotine recipe at home. Don’t worry about making it perfect on the first go it’s one of those dishes that gets easier and more fun every time you make it.

I’d love to hear how your ballotine turns out. Share your results in the comments or tell us about any creative fillings you try. And if you’re curious about more variations, check out our guides to easy stuffing ideas, deboning techniques, and other classic French recipes to take your cooking to the next level.

This isn’t just a recipe it’s a technique you can make your own. So sharpen your knife, choose your stuffing, and get ready to impress anyone who sits at your table.

Classic Chicken Ballotine Recipe

A traditional French chicken ballotine made by deboning a whole chicken, stuffing it with herbs, sausage, or vegetables, and roasting it until golden. The result is a beautiful spiral of juicy meat and flavorful filling elegant enough for guests, simple enough for a weekend dinner.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 6 slices

Course: Main Course

Cuisine: French

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 1 whole chicken 3–4 lb (1.5–1.8 kg), deboned
• 0.5 lb sausage meat optional, for richness
• 1–2 cups stuffing mix bread, onions, herbs, or preferred blend
• 2 Tbsp fresh parsley chopped
• 2 cloves garlic minced
• 2 Tbsp olive oil
• 1 Tbsp flour or cornstarch for gravy thickening
• 1 tsp salt to taste
• 0.5 tsp black pepper to taste

Optional Vegetables

• 0.5 cup mushrooms chopped
• 0.5 cup spinach sautéed
• 0.25 cup carrots diced
• 0.25 cup sweet potatoes optional, roasted

Equipment

• Cutting board
• Sharp boning knife
• Kitchen twine
• Large skillet
• Roasting pan
• Meat thermometer

Method

 

1. Step 1 – Prepare Your Space: Set up a large, clean workspace and lay out your tools. Keep paper towels nearby for handling raw chicken.
2. Step 2 – Debone the Chicken: Using a sharp boning knife, cut along the backbone and carefully remove bones while keeping the skin intact. Alternatively, ask your butcher to do this step.
3. Step 3 – Add the Stuffing: Lay the chicken skin-side down. Season with salt, pepper, garlic, and parsley. Spread sausage and stuffing mix down the center. Add vegetables if using.
4. Step 4 – Roll and Tie: Roll the chicken tightly into a cylinder and tie it with kitchen twine every 2 inches to secure.
5. Step 5 – Brown the Roll (Optional): Heat olive oil in a skillet and sear the chicken on all sides until golden brown for enhanced flavor.
6. Step 6 – Roast: Preheat oven to 375°F (190°C). Transfer ballotine to a roasting pan, seam-side down. Roast for 45–60 minutes or until internal temperature reaches 165°F (74°C).
7. Step 7 – Baste and Rest: Baste with pan juices every 15 minutes. Let rest 10 minutes before slicing.
8. Step 8 – Make Gravy: Skim fat from drippings. Stir in flour or cornstarch and simmer until thickened. Adjust seasoning.
9. Step 9 – Slice and Serve: Remove twine, slice into 1-inch pieces, and serve with gravy.

Notes

Ask your butcher to debone the chicken for convenience. Stuffing should be moist but not runny. Use a thermometer for accurate doneness. Resting ensures juicy slices.