Stuffed Ballotine and seared breast of baby chicken with pearl barley and tarragon risotto



Standard Supplier 11th June 2012


Standard Supplier

Stuffed Ballotine and seared breast of baby chicken with pearl barley and tarragon risotto

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Stuffed Ballotine and seared breast of baby chicken with pearl barley and tarragon risotto recipe a try? Runner up recipe from Philadelphia Young Chef of the Year 2012 by Joshua Saunders from Worcester College of Technology. Prep time: Approx 45 minutesCook time: Approx 35 minutesServes: 4


  • For the poussin:
  • 2 double poussin
  • 6 black peppercorns
  • 3 shallots
  • 3 cloves garlic
  • 50g pork mince
  • 50g Philadelphia Light
  • 20g chopped chives
  • 1 egg
  • 20ml olive oil
  • For the pearl barley risotto:
  • 15g butter
  • 50ml white wine
  • 200g soaked pearl barley
  • 4 plum tomatoes
  • 20g chopped tarragon
  • 50g Philadelphia Light
  • For the wilted spinach:
  • 150g spinach
  • 15g butter


Prepare the poussin by removing winglets and wishbones. Also remove the supremes and legs keeping the skin on. Scrape the wing bone of any flesh.
Place the winglets and carcasses in a pan with the peppercorns and cover with water. Bring to the boil and use to make a chicken stock.
Finely chop the shallots and garlic. In a robo coupe blitz together the pork mince, half the Philadelphia, half the shallot, half the garlic and all the chives. Season well and add enough beaten egg to bind the mixture together.
Remove the bones from the chicken legs and pipe the pork mousse into the resulting cavity. Roll the ballotine tightly in cling film and poach for 15minutes in boiling water.
Sweat down the remaining shallot and garlic in a pan with the butter. Add the wine and reduce slightly. Stir in the soaked pearl barley. Gradually add approx. 800ml of the hot chicken stock, stirring well between each addition, cooking for about 15 minutes until the barley has softened.
Meanwhile skin the tomatoes and discard the seeds. Chop the flesh.
Heat half the oil in an oven proof pan. Season the poussin breasts and sear in the hot oil on both sides. Then cook at 180 degrees C for 5 minutes or until cooked. Heat the remaining oil in another pan and sear the cooked ballotines to crisp the skins.
Just before serving, wilt the spinach in the butter. Stir the remaining Philadelphia, chopped tomato and tarragon into the risotto and season to taste.
Slice the ballotines. Arrange the risotto in warm serving dishes topped by the wilted spinach, chicken breasts and ballotine slices. Serve immediately.
Nutritional Information
Typical values per serving:
Energy 2841.59kJ/E676.16 kcal
Protein 38.35g
Carbohydrate 49.55g, of which sugars 4.67g
Fat 36.81g, of which saturates 12.46g
Fibre (Englyst) 1.92g
Sodium 1410.03mg
Calcium 107.47mg
Iron 4.06mg

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.