Heritage Hen Ballotine with Country Ham, Collard Greens and Pumpkin


Serves 6

Courtesy of Will Packwood • Photography by Jenna Northcutt

Fairly difficult

Heritage Hen Ballotine with Country Ham, Collard Greens and Pumpkin


For 1 Batch(es)


  • 1 Tejas Heritage Farm New Hampshire Red or Delaware heritage hen(s)
  • 1 bunch(es) collard greens, trimmed, washed, stalks removed
  • 1/2 cup(s) peeled, julienned pumpkin
  • 1/4 pound(s) country ham, thinly sliced
  • 2 cloves garlic, peeled, thinly sliced
  • 2 tablespoons grapeseed oil
  • salt and pepper, to taste

Heritage Hen Ballotine with Country Ham, Collard Greens and Pumpkin Directions

  1. Using a sharp knife, make a cut down the back of the chicken. Using your hands, remove the skin in one solid piece by sliding your fingers under the skin on each side to loosen it all around, then pulling it off like you’re taking off a coat. Trim the piece of skin—removing any excess fat—and set aside.Remove the breasts, legs and thighs from the carcass, remove all bones and set the meat aside.
  2. Meanwhile, in a large pot, bring 1½ to 2 gallons of heavily salted water to a boil. Blanch the collard greens until tender, then drain the greens and shock in ice water. Remove the collards from the ice water, then squeeze in paper towels to remove excess water. Lay the collard greens in a single layer on a clean towel and set aside.
  3. In a small pan, bring a quart of fresh, salted water to a boil and blanch the pumpkin until just tender.
  4. Cover a clean work surface with plastic wrap and spread out the chicken skin, outside down, on the plastic wrap. Cover the chicken skin with a single layer of collard greens then cover the collards with a single layer of the country ham. Place the chicken breasts in the center, season with salt and pepper, top with the sliced garlic and blanched pumpkin and cover with the remaining chicken meat pieces.
  5. Roll up the skin to form a long cylinder, wrap the cylinder with the plastic wrap and twist and tie the ends to create a tight roulade. Poach the wrapped ballotine in lightly simmering water until fully cooked—about 20 minutes.
  6. Remove the ballotine from the poaching liquid, shock in ice water then refrigerate overnight or up to 3 days.
  7. For serving, heat a large sauté pan over a medium flame. Remove the plastic wrap from the ballotine and dry thoroughly. Add the oil to the pan and brown the ballotine until golden and heated through. Remove from the pan, slice with a sharp knife and serve warm.

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