Chicken Ballotine
Chicken Mousseline, Ground Chicken, Grilled Escarole, Herbed Potatoes, Hazelnut Salsa
Chef Michael Tsai of Three Sacks Full | Seattle, WA
Adapted by StarChefs | December 2025 | Photo: Alexander Zeren
INGREDIENTS
Hazelnut Salsa:
Sliced scallions, whites and greens separately
Crushed garlic
Red wine vinegar
1 cup toasted hazelnuts, chopped
Olive oil
Kosher salt
Chicken:
One 6-pound whole chicken
Chicken Mousseline:
Kosher salt
Ground black pepper
Brandy
Ground Chicken:
⅓ cup heavy cream
Kosher salt
Ground black pepper
1 whole egg
Vegetables:
Chopped escarole
Olive oil
2 carrots, diced
2 stalks celery, diced
1 leek, diced
White wine
Chicken Forcemeat:
2 tablespoons chopped parsley
2 tablespoons chopped lovage
2 tablespoons chopped tarragon
Herbed Potatoes:
1 pound new potatoes
Olive oil
Kosher salt
2 cloves garlic, thinly sliced
2 sprigs tarragon, chopped
1 tablespoon chopped parsley
1 sprig mint, chopped
Grilled Escarole:
1 head escarole, wedged
Olive oil
Kosher salt
Red wine vinegar
To Assemble and Serve:
Olive oil
METHOD
For the Hazelnut Salsa:
In a mixing bowl, combine scallion greens, garlic, and vinegar. Let sit 20 minutes at room temperature. Add scallion whites and enough olive oil to achieve desired consistency. Fold in hazelnuts. Season with salt. Transfer to an airtight container and reserve.
For the Chicken:
Place chicken on a clean work surface. Remove wing tips and feet. Cut along spine to vent. Gently separate skin from meat, using gloved hands to loosen membranes. Reserve skin. Trim excess fat and glands. Break down chicken into breasts, tenderloins, thighs, and drumsticks. Debone thighs and drumsticks. Set aside. Slice breasts into 1-inch strips. Set aside.
For the Chicken Mousseline:
Place 3 Chicken breast strips in a mixing bowl. Season with salt, pepper, and brandy. Set aside. Dice remaining chicken breast and set aside. Dice tenderloins and combine with diced breast meat. Transfer diced poultry mixture to a food processor. Add cream. Season with salt and pepper. Process until smooth. Add egg and blend until smooth, removing any visible tendons. Set aside.
For the Ground Chicken:
Prepare, assemble, and chill a meat grinder. Cut thighs and drumsticks into cubes. Season with salt and pepper. Pass through a meat grinder with a medium die and set aside.
For the Vegetables:
In a sauté pan over medium heat, sauté escarole until wilted. Transfer to a clean work surface and chop. Set aside. In a separate sauté pan over medium flame, heat oil. Add carrots, celery, and leeks and sweat until fork-tender. Deglaze pan with wine. Remove from heat and set aside.
For the Chicken Forcemeat:
In a sauté pan over medium heat, sauté escarole until wilted. Transfer to a clean work surface and chop. Set aside. In a separate sauté pan over medium flame, heat oil. Add carrots, celery, and leeks and sweat until fork-tender. Deglaze pan with wine. Transfer to a mixing bowl. Fold in Chicken Mousseline, Ground Chicken, and fresh herbs. Mix to combine, removing any visible tendons. Set aside.
For the Chicken Ballotine:
Heat oven to 300°F. Place reserved Chicken skin on a 16-inch-by-24-inch sheet aluminum foil. Top with parchment paper. Spread half Chicken Forcemeat over top followed by reserved seasoned Chicken Mousseline breast strips. Top with remaining Chicken Forcemeat. Fold Chicken skin over filling to completely enclose. Roll tightly into a log, twisting ends to seal. Bake until internal temperature of poultry reaches 130°F. Let cool.
For the Herbed Potatoes:
Prepare and heat a steamer. In a large mixing bowl, season potatoes with oil and salt. Toss to coat. Steam until fork-tender. Set aside. In a small sauté pan over medium flame, heat oil. Add garlic and cook until fragrant. Add splash water and cook until garlic is tender. Add remaining ingredients and cook until fragrant. Remove from heat and let cool. In a saucepan over low heat, combine potatoes and cooled herb oil. Toss to coat. Keep warm.
For the Grilled Escarole:
Prepare and heat a grill to maximum heat. In a mixing bowl, season escarole with oil and salt. Toss to coat. Grill until lightly charred on all sides. Transfer to a clean work surface. Season with olive oil, salt, and vinegar. Set aside.
To Assemble and Serve:
Prepare and heat a grill to medium-high heat. Place Chicken Ballotine on a clean work surface. Rub with oil. Grill until Chicken Ballotine skin is evenly charred and crispy. Slice into desired-size portions. Transfer to serving plates. Arrange Herbed Potatoes and Grilled Escarole alongside Chicken Ballotine. Finish with drizzle Hazelnut Salsa.
