How to keep a roughly shredded confit chicken leg ballottine together when cooking (to achieve large sausage to slice portions per person)
Confit the legs, mix but don't mince so it's still viewable as leg meat. Cling wrap and chill, clice and cook, but it falls apart. Served hot can't add aspic and can't add egg (allergy) so perhaps another binder? Wrap in chicken skin then crisp? Caul?