A ballotine is traditionally a deboned poultry thigh or whole bird that is stuffed with sausage or other ingredients, and tied to hold its shape. Well before the advent of turducken, chicken ballotine has long been featured on many fine dining menus. With a little skill and patience, this French culinary classic is guaranteed to be a showstopper for your next dinner party.
In this class, we will guide you through deboning a whole chicken, stuffing it with sausage, and elegantly tying your roast. You'll hone your butchery skills, as we discuss how to use every part, and give our recommendations for stuffing recipes. Best of all, these skills are transferable to other types of poultry, such as ducks, geese, and turkeys. This is a magnificent centerpiece, and you'll leave feeling confident as we head into the holiday entertaining season. After this class, you will proudly take home your handiwork, and be able to use it in a stellar home-cooked meal.
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Refund Policy: Class registrations are non-refundable, but you can transfer to a different date or receive class credit to sign up for another class under the following schedule: 10 days or more in advance: You may transfer to another class or receive class credit for the value of the class. 2-10 days in advance: You may transfer to another class or receive class credit for the value of the class, minus a $30 fee. Less than 48 hours in advance: No class transfers or class credit will be issued. Requests for class transfers or credit must be made via email to firstname.lastname@example.org.
"Excellent class. Jason was a great and patient instructor."