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Ballotine

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Ballotine of chicken leg

Ballotine of chicken leg.

Definition: In the culinary arts, a traditional ballotine is a deboned leg of a chicken, duck or other poultry stuffed with ground meat and other ingredients, tied and cooked. A ballotine is usually cooked by braising or poaching.

In modern kitchens, a ballotine is sometimes made from other parts of the poultry, such as the breast, not strictly the leg. Moreover, a modern ballotine can be made using any type of meat, not limited to poultry. A ballotine can be served hot or cold.

Ballotines come under the culinary category of charcuterie, or sausage making, which in turn is a part of the classical garde manger.

See also: Galantine

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