CHICKEN BALLOTINE

According to the expert culinary William Wongso (Tempo.com Travel, December 24, 2011), chicken ballotine only served in the days of Christmas, because its creation is complicated. “It’s not everyday dishes, so it’s usually made because there was an event”, he said when contacted by electronic mail. William Wongso (Tempo.comTravel, December 24, 2001), said chicken ballotine made from an old chicken Flesh and bones removed, until only the skin left over. The chicken meat crushed and mixed with spices and then put back. Intact skin to form a chicken carcass is what causes so-called chicken ballotine. Chicken Ballotine presented in the form of a grill, having previously steamed first. Ayam Kodok is a modification of western dishes named chicken ballotine which is originated in Holland and hence some of the researcher believe that Chicken Ballotine is of Dutch origin. “A Ballotine is traditionally a boned thigh part of the chicken, duck or other poultry stuffed with forcemeat and other ingredients. It is tied to hold its shape and sometimes stitched up with a trussing needle. A Balotine is cooked by roasting, braising or poaching. A ballotine is often shaped like a ausage or re-formed to look like the leg. Often with a cleaned piece of bone left in the end”.