Chicken Ballottine Stuffed With Red Rice

For The Red Rice Stuffing: Place the rice, stock, salt, and mushrooms in a large saucepan. Bring the mixture to a boil, cover and reduce the heat to low, and cook for 1 hour. Set the rice aside in the pan, uncovered, to cool.

Meanwhile, place the leek, onion, oil, and water in a saucepan. Bring the mixture to a boil, cover and reduce the heat to low, and cook at a gentle boil for 5 minutes. Remove the lid, and continue to cook until all the moisture is gone. Add the mixture to the pan containing the rice, mix well, and cool to room temperature.

For The Chicken Ballottine: Preheat the oven to 400 degrees F.

Sprinkle the boned chicken with the salt and pepper, and stuff it with the cool rice mixture. Then roll the chicken up, tie it securely with string, and place it in a roasting pan. Roast the ballottine at 400 degrees for 1 hour, then lift it from the pan, and place it on a platter.

For The Red Wine Sauce: Remove and discard all fat from the drippings in the pan, and add the water and wine to the drippings. Heat the mixture, stirring to loosen and melt the solidified juices in the pan, and cook for 30 seconds. Strain into a saucepan, and add the celery, onion, and carrot. Bring the mixture to a boil over high heat. Cover, reduce the heat to low, and boil gently for 5 minutes. Stir in the dissolved potato starch and soy sauce, and bring the mixture back to a boil to thicken it.

Transfer the ballottine to a cutting board, cut half of it into four or five slices, each about 1 inch thick, and remove and discard the skin from each slice. Place the uncut half of the ballottine on the serving platter, and arrange the cut slices in front of it. Pour the wine sauce over and around the ballottine, and garnish with the parsley. Cut and skin additional slices of ballottine as needed at the table.