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Chester Food & Drink Festival 2008
David Mooney's RECIPES
Ballotine of Free Range Chicken Leg
Part of ‘6 Meals from 1 Chicken’ by David Mooney, Chef Director, George & Dragon, Tarvin, Chester. 01829 749047 www.gandd-tarvin.co.uk
Ingredients
1 Chicken Leg (Boned out leaving the skin on and knuckle bone in. Mince meat in food processor)
50g Shredded Ham
1 tsp Grain Mustard
1 tsp Chopped Flat Leaf Parsley
1 Egg – Free Range (if possible)
¼ Onion finely chopped
Salt & Pepper
Method
1. In a large bowl mix minced leg meat, ham, mustard, parsley and onion – season and mix thoroughly.
2. Put mixture into a piping bag and fill the skin on the leg ¾ of the way. Fold flap of skin over to seal.
3. Place in boiled water gently and simmer for 35-45 mins.
4. Leave to cool totally.
5. Slice thinly and garnish with Melba Toast and New Potato Salad.
Other dishes from the same chicken
Chicken Breast, Stuffed with Red Cheshire, Wrapped in Bacon
Chicken Breast, Sage & Onion stuffing, Bacon Roll, Bread Sauce
Braised Leg – Proper Gravy
Potted Liver
Chicken Soup
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