Pan de Pollo

Chicken Ballotine Stuffed with Chicken Mousse, Jamon and Green Olives

Preparation info
  • Media Racion


    • Difficulty


Appears in

By Frank Camorra and Richard Cornish

Published 2007

  • About

Pan de pollo is possibly the most entertaining dish in this book. It is a wonderful cold cylinder of tender chicken, encasing a rich centre of soft jamón and olive-infused terrine. It can be the centre of attention on a buffet table, or you can slice it up and add it to a tapas plate. It is also very simple to make. If you can’t bone a whole chicken, ask your butcher to do it for you. Tell them you want the bones removed but the skin left on in one whole piece. A friend of a f