Chicken Ballotine Recipe with Gochujang and Tarragon
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This chicken ballotine recipe wraps tender chicken around a cold tarragon mousseline with doenjang and gochujang. Gentle poaching keeps the roll juicy, while pan-crisping makes the skin golden. Serve it with sweetcorn velouté, girolles, and chicken jus. Plan about 2 hours for 4 servings, with several parts ready the day before.
Recipe by Christophe Rammant
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Cordon Bleu Paris alumni - Two star Michelin kitchen experience
Quick Info
What Makes This Chicken Ballotine So Tender?
Traditional French technique uses a fine mousseline for a soft, springy filling. Keeping the chicken, cream, bowl, and blade very cold helps the mixture stay smooth instead of turning greasy.
Food science shows that gentle poaching protects chicken breast from drying out. Holding the water at 167°F to 176°F / 75°C to 80°C cooks the roll slowly, so the centre stays moist and tender.
Professional culinary team chill the cooked ballotine before browning it. A firm, cold roll is easier to crisp in the pan, and the short rest after browning helps the slices stay neat.
Ingredients
Recipe yields 4 servings
For the Chicken and Mousseline
| Amount | Ingredient | Notes |
|---|---|---|
| 800 g | Skin-on, boneless chicken breasts | 4 breasts, approximately 200 g each; reserve the tenderloins and any trimming for the mousseline |
| 180 g | Chicken breast trimming or tenderloin meat | very cold |
| 100 g | Heavy cream | very cold, for the mousseline |
| 35 g | Egg white | from approximately 1 large egg |
| 8 g | Fresh tarragon leaves | finely chopped |
| 12 g | Doenjang | Korean fermented soybean paste |
| 10 g | Gochujang | use a mild or medium variety |
| 10 g | Fine sea salt | use less if the doenjang is particularly salty |
| 2 g | Freshly ground black pepper | — |
For Poaching
| Amount | Ingredient | Notes |
|---|---|---|
| 2100 g | Chicken stock | divided between the poaching liquid, corn velouté, and jus |
| 1000 g | Water | for the poaching liquid |
| 1 g | Bay leaf | — |
| 4 g | Fresh thyme | — |
| 8 g | Garlic | lightly crushed |
For the Sweetcorn Velouté
| Amount | Ingredient | Notes |
|---|---|---|
| 500 g | Sweetcorn kernels | fresh or frozen; thaw frozen corn first |
| 130 g | Shallots | 100 g for the velouté and 30 g for the jus, finely sliced |
| 120 g | Heavy cream | for the sweetcorn velouté |
| 110 g | Unsalted butter | 50 g for the velouté, 25 g for the mushrooms, and 35 g for finishing the jus |
| 12 g | Fresh lemon juice | for the velouté |
For the Jus and Mushrooms
| Amount | Ingredient | Notes |
|---|---|---|
| 100 g | Dry white wine | for the jus |
| 240 g | Girolle mushrooms | cleaned carefully with a brush |
| 25 g | Neutral cooking oil | for crisping the chicken skin and cooking the mushrooms |
| 25 g | Spring onions | finely sliced, for the mushrooms and garnish |
| 12 g | Light soy sauce | for the jus |
| 10 g | Rice vinegar | for balancing the jus |
| 8 g | Toasted sesame seeds | optional finishing garnish |
Instructions
Prep and Shape the Chicken
- 1
Chill the Mousseline Ingredients
Chill the chicken trimming, cream, egg white, food-processor bowl, and blade for at least 20 minutes. A cold mixture blends into a smooth, springy filling instead of becoming shiny, greasy, or grainy.
- 2
Butterfly the Chicken Breasts
Lay each breast skin-side down and cut horizontally through the thickest part without cutting all the way through. Open it like a book, cover with baking paper, and gently pound it to about 8 mm thick so it cooks evenly.
- 3
Blend the Tarragon Mousseline
Blend the cold chicken trimming, egg white, doenjang, gochujang, salt, and pepper until smooth. With the processor running, slowly add the cold cream, then fold in the tarragon by hand. Slow cream addition builds the fine texture of a classical farce fine.
- 4
Fill and Roll the Ballotines
Season the exposed chicken lightly, leaving the skin side mostly unseasoned. Spread approximately 75 g of mousseline in a narrow log down the centre of each breast, leaving a 2 cm border. Roll tightly, tuck in the sides, and wrap firmly in heat-safe cling film or parchment followed by foil so water cannot enter.
Poach and Chill
- 5
Poach the Chicken Gently
Bring the chicken stock, water, bay leaf, thyme, and garlic to a gentle simmer. Lower in the wrapped ballotines and keep the liquid at 167°F to 176°F / 75°C to 80°C for about 25 to 30 minutes, until the centre reaches 158°F to 162°F / 70°C to 72°C. Boiling would tighten the meat and squeeze out moisture.
- 6
Cool the Rolls Until Firm
Remove the ballotines and cool them in their wrapping for 10 minutes, then refrigerate until firm. Chilling sets the filling and makes the final skin browning easier. The rolls may be prepared up to 24 hours ahead.
Make the Sauces
- 7
Cook the Sweetcorn Velouté
Sweat 100 g of shallot in 25 g of butter over medium-low heat without browning. Add the sweetcorn and 500 g of chicken stock. Simmer for 12 to 15 minutes, until the corn is tender, then add the cream and simmer for 3 minutes. Gentle heat keeps the corn sweet.
- 8
Blend and Strain the Velouté
Blend the velouté until completely smooth, then pass it through a fine sieve. Whisk in 25 g of butter and the lemon juice. Straining removes the corn skins and gives the sauce a silky texture. Season carefully because the mousseline and jus are already seasoned.
- 9
Reduce the Soy Chicken Jus
Reduce the remaining 30 g of sliced shallot and the white wine in a small saucepan until almost dry. Add 500 g of chicken stock and reduce until lightly syrupy. Whisk in the soy sauce, rice vinegar, and 35 g of cold butter off the heat. Reduction deepens the flavour, while cold butter makes the jus glossy.
Crisp and Serve
- 10
Crisp the Chicken Skin
Unwrap the chilled ballotines and pat the skin very dry. Heat the oil in a non-stick or well-seasoned pan. Cook the ballotines skin-side down over medium heat, turning occasionally, until deeply golden and crisp, about 6 to 8 minutes. Moderate heat lets the fat render before the skin colours.
- 11
Rest and Slice the Chicken
Rest the browned ballotines for 5 minutes, then slice each into 4 to 5 thick medallions with a sharp knife. Resting lets the mousseline set, so the slices stay clean instead of sliding apart.
- 12
Sauté the Girolles
Heat the remaining butter and oil in a wide pan. Add the girolles and sauté until they release and reabsorb their moisture and turn lightly golden. Season with a little salt, then fold in the sliced spring onions. A wide pan prevents steaming and keeps the mushrooms earthy.
- 13
Plate the Ballotine
Reheat the velouté gently without boiling. Spoon it onto four warm plates and arrange the sliced ballotine over it with the girolles alongside. Nap the chicken lightly with the jus, then finish with spring onion slices and toasted sesame seeds. Keep the sauces distinct so each flavour stays clear.
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Tips & Tricks
your mousseline looks shiny, loose, or oily:
Stop processing at once and chill the mixture. Cold ingredients help the cream and chicken bind into a smooth filling.
you do not have heat-safe cling film:
Roll the ballotines tightly in parchment, secure the ends with kitchen string, and wrap them in foil. Never let ordinary plastic film touch the hot poaching liquid.
you want to finish dinner with less work:
Prepare the ballotines, velouté, and jus one day ahead. Cook the girolles on serving day so they stay golden and fragrant.
the chicken skin will not crisp:
Remove the rolls from the pan and pat them dry again. Poaching moisture is usually the problem. Return them to a moderately hot pan once the skin is dry.
the velouté is too thick or too sweet:
Loosen a thick velouté with hot chicken stock. If it tastes too sweet, add a few extra drops of lemon juice instead of more salt, which may compete with the doenjang and soy.
your mousseline looks shiny, loose, or oily:
Stop processing at once and chill the mixture. Cold ingredients help the cream and chicken bind into a smooth filling.
you do not have heat-safe cling film:
Roll the ballotines tightly in parchment, secure the ends with kitchen string, and wrap them in foil. Never let ordinary plastic film touch the hot poaching liquid.
you want to finish dinner with less work:
Prepare the ballotines, velouté, and jus one day ahead. Cook the girolles on serving day so they stay golden and fragrant.
the chicken skin will not crisp:
Remove the rolls from the pan and pat them dry again. Poaching moisture is usually the problem. Return them to a moderately hot pan once the skin is dry.
the velouté is too thick or too sweet:
Loosen a thick velouté with hot chicken stock. If it tastes too sweet, add a few extra drops of lemon juice instead of more salt, which may compete with the doenjang and soy.
Frequently Asked Questions
Can I make this chicken ballotine recipe ahead of time?
Yes. Poach and chill the ballotines, and prepare both sauces up to 24 hours ahead. Reheat the chicken gently in a covered oven or warm stock before crisping the skin in a pan. Reheat the velouté and jus separately over low heat, whisking in a little stock if either sauce thickens.
What if I do not have a food processor?
You can still make the filling. Ask your butcher to mince the chicken trimming very finely, then mix it with the egg white, doenjang, gochujang, and chilled cream in a bowl over ice. The texture may be less smooth, but keeping everything cold still gives a tender filling.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skin-on thighs are more forgiving but harder to flatten into an even sheet. Remove excess sinew, overlap two thighs for each roll, and poach until the centre reaches 162°F / 72°C. The finished ballotine will be darker and more strongly flavoured.
Will the Korean flavours overpower the French dish?
No. Doenjang gives deep fermented savouriness and gochujang adds gentle heat and sweetness. Tarragon, butter, cream, chicken stock, and the classical reduction remain the main structure. Use mild gochujang, and taste the sauces before adding extra soy or salt.
Why did my ballotine split during cooking?
The roll was likely too loose, overfilled, or open at the sides. Leave a clear border around the mousseline, roll with firm, even tension, and twist the wrapping tightly. A small split is not a disaster, but too much filling can escape and leave the centre uneven.
How can I check doneness without a thermometer?
A thermometer is safest, but you can insert a thin skewer into the centre after poaching. It should feel hot when touched to your wrist, and the juices should run clear rather than pink. Time alone is less reliable because breast size and wrapping thickness can vary.
Can I make this chicken ballotine recipe ahead of time?
Yes. Poach and chill the ballotines, and prepare both sauces up to 24 hours ahead. Reheat the chicken gently in a covered oven or warm stock before crisping the skin in a pan. Reheat the velouté and jus separately over low heat, whisking in a little stock if either sauce thickens.
What if I do not have a food processor?
You can still make the filling. Ask your butcher to mince the chicken trimming very finely, then mix it with the egg white, doenjang, gochujang, and chilled cream in a bowl over ice. The texture may be less smooth, but keeping everything cold still gives a tender filling.
Can I use chicken thighs instead of breasts?
Yes. Boneless, skin-on thighs are more forgiving but harder to flatten into an even sheet. Remove excess sinew, overlap two thighs for each roll, and poach until the centre reaches 162°F / 72°C. The finished ballotine will be darker and more strongly flavoured.
Will the Korean flavours overpower the French dish?
No. Doenjang gives deep fermented savouriness and gochujang adds gentle heat and sweetness. Tarragon, butter, cream, chicken stock, and the classical reduction remain the main structure. Use mild gochujang, and taste the sauces before adding extra soy or salt.
Why did my ballotine split during cooking?
The roll was likely too loose, overfilled, or open at the sides. Leave a clear border around the mousseline, roll with firm, even tension, and twist the wrapping tightly. A small split is not a disaster, but too much filling can escape and leave the centre uneven.
How can I check doneness without a thermometer?
A thermometer is safest, but you can insert a thin skewer into the centre after poaching. It should feel hot when touched to your wrist, and the juices should run clear rather than pink. Time alone is less reliable because breast size and wrapping thickness can vary.
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