Chicken Legs Stuffed with Mushrooms and Spelt Cream

Preliminary preparation :

• Chop the shallots using the Dynamix Mini Cutter Bowl. Heat up the shallots in a saucepan with olive oil.
• Add spelt, pour chicken white meat stock, add salt. Cook for 1 hour 15 min.
• Chop the chestnuts. Heat them up in butter.
• Remove, keep in a cool place. Remove bones from thighs.

To make the fine stuffing :

• Blend the white poultry with egg whites and salt using the Cutter Bowl Master. Add the cream gradually to the cutter bowl.
• Once the mixture is homogeneous, correct the seasoning.
• Add the chestnuts.

To make the ballotins and spelt cream :

• Place the thighs in a dish, flatten them well using a roller.
• Arrange the fine stuffing on. Roll in a film.
• Bake at 100 °С for 20 min.
• Mix the spelt using the DMX160 Blender.
• Add water to get the desired consistency.