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Chicken ballotine stuffed with herbs and vegetables, perfectly roasted

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.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
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.