Roasted Kurzi Chicken Ballotine.

Roasted Kurzi Chicken Ballotine very diverse and own ideal taste that unique. Few kinds of Roasted Kurzi Chicken Ballotine recipes are also enough convenient to process and dont take long. Although not everybody likes Roasted Kurzi Chicken Ballotine food, now some people are getting attached and like the various Roasted Kurzi Chicken Ballotine foods available. This could be seen from the number of restaurants that prepare Roasted Kurzi Chicken Ballotine as one of the dish. You can have Roasted Kurzi Chicken Ballotine using 17 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Roasted Kurzi Chicken Ballotine

1. You need 1.5 kg (3.3 lbs) of Whole Chicken (deboned).
2. You need 250 g of Mince Beef or Lamb.
3. You need 100 g of Potato (finely diced).
4. Prepare 30 g of Fresh Coriander (roughly chopped).
5. Prepare 1-1.5 of meter Kitchen Twine.
6. It's of [Curry Paste] - processed in a blender.
7. Prepare 20 g of Dried Chilli.
8. Prepare 25 g of Turmeric Root.
9. It's 30 g of Garlic.
10. Prepare 50 g of Red Onion.
11. You need 20 g of Ginger.
12. It's 1 Tbsp of Garam Masala.
13. Prepare 140 g of Yogurt.
14. It's 1-2 tsp of Salt.
15. Prepare of [Stuffing Marinade].
16. You need 1 Tbsp of Garam Masala.
17. You need 2-5 pinches of Salt.

Roasted Kurzi Chicken Ballotine step by step

1. If you know how to cut and debone a chicken, with this you need to make sure that the entire skin remains in tact. Which mean you'll need to carefully remove the backbone from the skin without puncturing. Also, you'll need to remove the wings, and butterfly each Chicken Breast. You can flatten the chicken with a Meat Tenderizer too if you like..
2. CURRY PASTE: marinate the Chicken in the Curry Paste for 3 hours minimum, best overnight..
3. STUFFING: mix the Mince Meat and Potaotes wih Fresh Coriander, Salt and Garam Masala for 3 hours or overnight..
4. STUFF & ROLL: when ready, lay the Chicken on a flat work surface. Place the Stuffing slightly off-middle, but away from the edges, ensuring that the meat is compact. Then roll the Chicken as close and as tightly as you can without spilling the filling. If it does spill, then remove them as excess..
5. TRUSS #1: 1) On one end of the Roll, tie the Kitchen Twine around the width of the Chicken and secure a knot. 2) Run the Twine down the near end, flip the Chicken, and needle under the existing tie to make a cross section. 3) Run the Twine 2-3 inches along the length of the Chicken and make a right angle. Circle the width of the Chicken. Needle through the angle to make a cross section and pull to secure the shape. Repeat until you reach the far end. PIC: clockwise from top left..
6. TRUSS #2: Once you reach the end, run the Twine down the far end. Flip the Chicken and needle through all the ties by alternating over under until you reach the starting point. Pull to secure the shape and tie a knot. If you like, you can close the cavities of both ends with additional Twine. You can also top off the Chicken with the remaining Curry Paste..
7. ROASTING: Pre-heat the oven to 200°C or 400°F. Place the Chicken on a rack in a baking tray. Roast the Chicken for 1 hour (20 minutes for every 1 lbs). When cooked, leave the Chicken to rest for 10 minutes before cutting and serving. Remember to remove the Twine..

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