Jacque Pepin’s Chicken Ballotine with Spinach Stuffing

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Since watching Jacques Pepin’s video of him deboning out a whole chicken for his Chicken Ballotine (which is the number 1 cooking video to watch according to Saveur magazine), I’ve always wanted to see if I could do that too. I mean, he does make it look incredibly easy, and it definitely looks delicious, so why not give it a try?

Note: Pepin says that this can be used as a ballotine or a galantine. However, people confuse the galantine and the ballotine all the time. They are mostly the same – deboned meat stuffed with other stuff but the ballotine is roasted or baked while the galantine is poached.

I admit, I’m not Jacques Pepin, but it really was not hard to debone a whole chicken. I definitely didn’t do it as fast or as successfully as Pepin, but it didn’t take any more than 10 minutes – thankfully. Give it a try! For 10 minutes, it really does look quite impressive for a dinner party and the likes.

*Recipe adapted from Jacque Pepin’s Essential Pepin.


  • 1 whole chicken, deboned
  • salt and pepper to taste
  • drizzle of olive oil


  • 1 tablespoon canola oil
  • 1/2 onion, diced
  • 1 package frozen spinach, defrosted
  • 1/3 cup shredded cheese (I used cheddar and mozzarella)
  • salt and pepper to taste


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To make the stuffing, add the diced onions to a heated pan with oil and fry until transparent. Add defrosted spinach, salt and pepper, and fry until evenly combined.

Set aside.

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Debone the whole chicken according to Jacque’s video.

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Add salt and pepper to the debone chicken carcass, then add the spinach/onion stuffing and cheese.

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Fold up both sides of the chicken, and gently flip the chicken over. Tie the chicken up using kitchen twine.

Add salt and pepper to the skin of the chicken, and drizzle some olive oil on top.

Bake the chicken in the oven for about 45 minutes at 375F, or until the chicken juices run clear.

Remove the chicken from the oven, cut away the twine, and slice to serve.

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4 responses to “Jacque Pepin’s Chicken Ballotine with Spinach Stuffing

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  4. You smoothly cut and arrange the whole chicken so that it looks neatly shining! The output is very appetizing as well.
    I’m gonna make one anyway

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