CHICKEN BALLOTINE

CHICKEN BALLOTINE is a show-stopping dish that proves keto and carnivore meals can be both luxurious and simple. This classic French-inspired recipe involves stuffing chicken skin with ground chicken thighs meat and roasting to achieve irresistibly crispy skin and juicy, soft filling. Perfect for keto and carnivore diets, this dish delivers on flavor, texture, and nutrient density, making it a standout meal for any occasion. If you’re craving a touch of crispiness while following a carnivore lifestyle, this dish is the perfect way to satisfy your appetite for that irresistible crunch that’s both satisfying and guilt-free.

Chicken ballotine is a nutrient-packed meal, combining high-quality protein with healthy fats, all while being low in carbs. This recipe prioritizes whole, nutrient-dense ingredients without relying on carbs or plant-based fillers. The combination of juicy chicken, rich stuffing, and crispy skin satisfies cravings while keeping you firmly in ketosis. The sauce, made from natural drippings and butter, adds another layer of flavor without any unwanted carbs.

For a strict meat-only approach, you can skip the garlic and cheese in this recipe, relying solely on meat, salt, water, and chicken skin. The result will still be irresistibly succulent and bursting with flavor—a lip-smacking chicken ballotine that satisfies every time.

Chicken thighs and ground meat are excellent sources of bioavailable protein, essential for muscle repair and overall health. Butter or ghee used for basting contributes to healthy fat intake, supporting ketosis and satiation. The chicken skin, when roasted to a crispy perfection, offers a dose of collagen for healthy joints, skin, and hair. With no fillers or grains in the stuffing, this recipe stays perfectly aligned with keto and carnivore principles.

Ballotine is versatile enough to impress guests at a dinner party or serve as a comforting family meal. Its elegant presentation makes it a centerpiece-worthy dish, yet its robust flavors appeal to even the pickiest eaters. While it might look fancy, ballotine is surprisingly simple to prepare. Choose chicken thighs with plenty of skin to ensure they can fully encase the stuffing, and avoid thighs that have been overly trimmed. Thoroughly mix the water into the meat to enhance its juiciness, then gently wrap the seasoned meat in the chicken skin, ensuring it's securely enclosed without overstuffing. If you don’t have a baking rack, you can place the stuffed chicken directly on a parchment-lined baking sheet for excellent results.

Ballotine allows you to experiment with flavors. Swap the ground meat filling for different proteins, add your favorite seasonings, or incorporate cheese or herbs for a unique twist. The possibilities are endless, making it a dish you can adapt to your personal taste.

Bon appétit! Your fork is waiting!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Servings servings

Calories 1392 kcal

Equipment

1 baking rack over baking sheet

Ingredients

8 skin-on chicken thighs skin removed and set aside
2 lbs ground meat your choice of chicken, pork or beef
1 cup hard or semi-hard grated cheese you can use Cheddar, Gouda, and even Parmesan cheeses
½ cup water
2 garlic cloves grated
salt to taste, plus more for seasoning chicken skin
pepper to taste, plus more for seasoning chicken skin
2 TBSP butter or ghee to brush over chicken skin

SAUCE

drippings from the cooked chicken

Instructions

Carefully remove skin from chicken thighs in one piece, using a sharp paring knife as needed, and set it aside. You can grind the chicken meat specifically for this recipe or save it for another dish.
In a bowl, combine ground meat, grated garlic, grated cheese, salt, pepper, and water. Mix thoroughly until well combined.
Preheat your oven to 400°F (200°C).
Spread chicken skins, top side down, on a large cutting board. Place 2-3 spoonfuls of stuffing on one side of the chicken skin. Gently pull the edges of the chicken skin over the meat mixture, wrapping it tightly around the stuffing and ensuring the edges overlap for a secure seal. Do not overstuff.
Lay the chicken skins, edges down, on a baking rack inside a baking sheet. Brush with melted or softened butter or ghee and season generously with salt and pepper.
Roast for 25-30 minutes, or until golden and crispy, and the internal temperature of the chicken reaches 165°F.
Carefully remove the cooked ballotines from the baking rack and set them aside to rest, allowing the juices to redistribute. Reserve the flavorful drippings in the baking sheet to use as a rich, savory sauce.

Video

Nutrition

Serving: 1servingCalories: 1392kcalCarbohydrates: 2gProtein: 93gFat: 110gSaturated Fat: 40gPolyunsaturated Fat: 12gMonounsaturated Fat: 44gTrans Fat: 3gCholesterol: 492mgSodium: 561mgPotassium: 1233mgFiber: 0.03gSugar: 0.1gVitamin A: 509IUVitamin C: 0.5mgCalcium: 267mgIron: 6mg

Tried this recipe?Don't forget to Like and Share!

CHICKEN BALLOTINE