Chicken Ballotine

Steps

1. 1
   Prepare mise en place: cook peeled chestnuts, soak bread or brioche in milk, slice pork tenderloin into thick pieces, and portion veal scallops.
2. 2
   Sear the pork and veal in butter for a couple of minutes on each side.
3. 3
   Sauté chicken livers on high heat, season with salt and pepper, and flambé with cognac.
4. 4
   Sauté minced shallots, add chopped mushrooms, and cook on high heat for 5 minutes.
5. 5
   Add chestnuts and sauté for a couple of minutes, then transfer to a chilled sheet pan and cool completely.
6. 6
   Chop the seared meat, process chicken livers into a purée, and shred the meat.
7. 7
   In a large bowl, combine the chopped meat, chicken liver purée, soaked bread, and the shallot-mushroom mixture.
8. 8
   Spread the stuffing on a tray and refrigerate until ready to use.
9. 9
   Classic method: Wrap the stuffing in the deboned chicken legs, freeze for 30 minutes to firm up, and tie with butcher's twine.
10. 10
    Sear the chicken ballotine in fat with herbs and crushed garlic, then finish cooking in the oven.
11. 11
    Sous-vide method: Arrange deboned chicken legs over plastic wrap and season with fleur de sel, pepper, and Herbes de Provence.
12. 12
    Wrap into a tight log, divide into two portions, and tie with butcher's twine.
13. 13
    Vacuum seal and cook in a precisely controlled water bath at 149°F (65°C) for 4 hours.
14. 14
    After cooking, transfer to an ice bath and refrigerate for up to one week.
15. 15
    Cut into desired portions, sear well on all sides, and serve with gourmet mashed potatoes.