DOCUMENT

18. METHOD To serve 1. Slice the ballotine into 6 pieces and serve with the almond cream and remaining watercress. Sustainability tips to make your ingredients go further • Dehydrate the tops of the spring onions with those in the ‘Beef carpaccio with spring onion, caramelised mustard seeds and kimizu’. • The remaining chives can be added to the ‘Toasted barley salad with sweetcorn and prunes’ dish. Alternative appliance methods • If not using a food probe, set the cooking time for 1 hour 25 minutes using the Auto roast function and check if the chicken is cooked by inserting a skewer into a thick part of the leg. The chicken is cooked when the juices are clear. HINTS AND TIPS • Please note our recipes are developed using tablespoons that hold 20 ml (4 teaspoons). • To conserve energy, it is possible to cook this recipe without preheating the oven thanks to Miele’s quick heat up times. • This delicious stuffing can be used to stuff a classic roast chicken. Prepare the stuffing as above, leaving out the chicken tenders. Cook the chicken in the oven using the same settings in the recipe and place the food probe in the leg area. • Ask your butcher to bone a chicken for you, alternatively boned chickens can be found at gourmet food stores and at selected butchers. Alternatively, follow these steps to bone a chicken: • Cut down the back bone, just through the skin. Remove the outer two sections of the wings and save them for a stock. Cut the chicken at the shoulder between the joints to free the wings. • Peel the meat and skin down on each side until you get to the thigh joint. Cut here and peel the meat right off the frame. • Remove the leg bones and wing bones. Cut around the joint and scrape the meat from the bone. Break the leg bones at the tip with the back of your knife to keep the hole closed. CH I CKEN BALLOT I NE WI TH CORN , WATERCRESS STUFF I NG AND ALMOND CREAM RECOMMENDED RECIPES If you like this recipe keep the chicken bones and scan the code to discover how to make your own stock.