Ballotine of Fattened Pullet with candied tomatoes

Technical stages for Ballotine of Fattened Pullet with candied tomatoes :

• Trim, flambé and clean the pullet.
• Reserve the liver and the heart.
• Completely debone to obtain 2 halves of poultry.
• Peel the tomatoes, seed them, add salt and pepper.
• Caramelize the tomatoes with olive oil for 2 hours on low heat (60°C).
• Quickly fry the peppers and slices of ham. Reserve.
• Peel and slice the garlic, then brown it with liver and heart.
• Place inside each half of poultry the ham, peppers, garlic, liver and heart.
• Roll each half in ballotine and tie well like a roast.
• Season and brown in a sauté pan with crushed bones all around. Place in hot oven for 12 minutes then reserve.
• Degrease the sauté pan and deglaze with the red wine.
• Leave to reduce with half glass of water and a knob of butter.
• Sieve using a chinois, taste and reserve.
• Place the ballotines, sliced in thick slices, on the plates.
• Add juice and caramelized tomatoes.