The Recipe Jacques Pepin Calls His Greatest of All Time!

Step 1

Preheat the oven to 425°F

Step 2

De-bone the chicken, reserving the bones for stock or soup

Step 3

Lay the chicken skin-side down on a work surface, sprinkle with the salt and pepper and set aside

Step 4

For the stuffing, thoroughly combine the ingredients in a large bowl

Step 5

Spread the stuffing evenly over the chicken, including the inside of the legs

Step 6

Roll up the chicken and tie with kitchen twine

Step 7

Heat the oil in a large skillet over medium-high heat and brown the chicken for a few minutes

Step 8

Transfer the skillet to the oven and roast for about 1 hour

Step 9

Lift the chicken from the pan and place on a platter, reserving the pan

Step 10

For the sauce, add the brown stock to the drippings in the pan and bring to a boil, stirring to mix in any solidified juices on the bottom of the pan

Step 11

Transfer the ballotine to a cutting board and remove the twine

Step 12

Cut half of it into 4 or 5 slices, each about 1 inch thick

Step 13

Return the uncut half to the platter and arrange the cut slices in front of it

Step 14

Pour the sauce over and around the ballotine, garnish with the parsley and serve

Step 15

Cut additional slices of ballotine as needed at the table