Chicken and Crab Ballotine
- 4 bone in chicken thighs (with ample skin for stuffing)
- 1 lb crabmeat
- 1 Tbsp butter
- 1 medium shallot finely chopped
- 2 Tbsp jar roasted sweet red peppers chopped
- 3 medium cloves garlic finely chopped
- 1 tsp CWG Garlic Herb blend
- 1/2 tsp CWG Seafood blend
- 1/2 tsp CWG Pink Himalayan sea salt
- 2 Tbsp (or more) baking powder
- Vegetable (or other) oil for frying
- kitchen twine
- 1 large Egg
Sift through crabmeat with your hands and remove any shells. Set aside. Melt butter in a large skillet over medium heat; add shallot, garlic, and 1/2 tsp CWG Go To blend. Cook and stir until tender, Add in chopped red peppers. Heat for about a minute. Remove from heat and set aside to cool. Heat oil to 350 degrees F. Carefully remove skin from chicken thighs in one piece, using a sharp paring knife as needed and reserve. Pat skin dry. Turn chicken thigh so that bone is visible. With the tip of a sharp paring knife, carefully cut along the length of the bone on each side. Continue cutting along the bone on each side until it's fully exposed. When you've cut most of the meat from the bone, pull the bone away and use the knife as needed to remove it completely. Cut thigh meat into large chunks (4 to 6 pieces). Repeat with remaining chicken thighs. Add thigh meat, vegetables, remaining ½ teaspoon Go To Blend, and CWG Seafood blend to the bowl of a food processor. Pulse until meat is finely ground (not pureed) and ingredients well combined. Empty into bowl and fold in crabmeat and whisked egg. Spread thigh skins, top side down on a large cutting board. Divide meat mixture into 4 equal portions and place one portion in center of each skin. Starting on one side and working all the way around, pull edges of skin over meat mixture to wrap completely (edges will overlap); Tie opening with twine tightly, overlapping any extra skin and closing opening. Season skin with CWG sea salt. Place in hot cooking oil until skin is crisp and golden brown with an interior temperature of 165˚F on an instant read thermometer. Serve.
BANG BANG SAUCE
- 1 cup mayonnaise
- 1 to 3 tbsp cup sriracha sauce( for varying heat)
- 1 tbsp honey
- 3/4 cup sweet chili sauce