Chicken ballottine

Cook the peeled chestnuts. Soak the bread or brioche in milk. Cut the pork tenderloin into thick slices and portion the veal scallops.

Sear the meat in butter a couple of minutes on each side and remove from the pan.

Saute the chicken livers on high heat, season with salt and pepper, and flambe with cognac.

Sweat the minced shallots, add the chopped mushrooms and cook 5 minutes on high heat. Add the chestnuts and saute a couple of minutes.

Transfer to a frozen sheet pan and let cool completely.

Chop the seared meat, puree the chicken livers in a food processor, and shred the meat.

In a large bowl combine the meat, chicken liver, soaked bread and the shallot-mushroom mixture. Spread the stuffing on a tray and refrigerate until needed.

Classic method: wrap the chicken around the stuffing, freeze 30 minutes to firm up, and tie with butcher's twine.

To serve, sear the ballottine in fat with herbs and crushed garlic and finish cooking in the oven.

Variation: sous vide method. Arrange the boned chicken legs over a couple of sheets of plastic wrap and season with fleur de sel, pepper and herbes de provence.

Variation: wrap into a tight log, split into two logs, tie, vacuum seal and cook 4 hours at 149F, 65C.

Variation: transfer to an ice bath; keeps refrigerated up to a week.

Variation: cut into portions and sear well on all sides. Serve with mashed potatoes.