Chicken Galantine

The main oven on our cooker's decided to go on strike, leaving only the small top oven for cooking today's chicken. To give more room muggins here decided to bone and stuff the chicken to make life easier. Now I've boned chickens and turkeys before for buffets, it's a great way of feeding a lot of people from a small amount of meat. It's amazing how many more slices you get when there's no bones in the way. If I'm totally honest I've always found it a bit of a kerfuffle! However, while browsing on You Tube I came across this video by the great Jacques Pepin: it's a veritable master-class in the art of boning chicken - he makes it look so easy, and relatively speaking, it is. That is, if your hands work better than mine; I really don't have the strength in my left hand for this type of job anymore. If I can do it, anyone can.

Mine's nowhere near as neat as Jacque's and I'm nowhere near as tidy a worker:

The Boned Chicken

Following on from Jacque's stuffing of spinach and mushroom I'd already made a duxelle of mushrooms with spinach; that's finely chopped mushrooms, onions, garlic and shredded spinach, seasoned and fried in a little oil until all the liquid has cooked away, then left to cool. I started my stuffing with a layer of sausage-meat then slices of ham, followed by the mushroom and spinach and finally another layer of sausage-meat. Regrettably, I was so carried away I forgot to take a picture of it before I put it back together. In view of the amount of stuffing, I thought it best to sew it together rather than rely on just stringing it - so big needle and string in hand I set to! By the look of it I'm a better seamstress than cook!

Boned, sewed and tied stuffed chicken galantine

I popped it into a pre-heated 180°C oven and it's taken about an hour and twenty minutes to reach an internal temperature of 75°C.

Boned, sewed and tied stuffed chicken galantine

It's not the neatest job in the world - next time I'll form the stuffing separately and then wrap the chicken around it rather than spreading the stuffing on the chicken, This should give a neater cross section when cut. But, all-in-all I'm very pleased with it.

Boned, sewed and tied stuffed chicken galantine

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There are four comments

Robert

Owwwwerrrrr

As they this side of —- The other white meat :-)

Looks good, I would ask for a slice but I’m off food at the moment More on a liquid diet when I can take it. :-(

Robert, (Email ) - 13-03-’11 20:57
DanMcG

Looks real tasty from here Phil Nice work as always
Dan

DanMcG, - 13-03-’11 23:30
DanMcG

I have one in the oven now Phil….LOL, it looks just like yours before the string work, and almost as good as your tied one. I’m looking forward to it and will try to remember to take some pic’s
Dan

DanMcG, (Email ) - 18-03-’11 20:17
Phil

Jacques Pepin makes it all so easy to do, doesn’t he Dan?

I look forward to seeing your results.

Phil, (Email ) (URL) - 18-03-’11 20:40

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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