Galantine Recipe Video

On 25 May, I was contacted by a Wiki project contributor for mycitycuisine. org who asked to me to submit this recipe to their Wiki site! Thanks very much for the offer Daniel!

A few days ago, I tweeted about this amazing video of  chef Pepin showing how to debone a chicken galantine/ballotine style. Lo and behold, guess what ended up in my shopping trolley this weekend? 🙂

However, when I told my husband I was going to try to debone a chicken and stuff it full of yummy things, I thought I’d be met with lots of claps and lickin’ of chops. Instead, I got a rather surly

Thermomix Pour Toutes Les Générations Avec Samira épisode 10

Oh ho ho, how the tables have turned though… this morning, after I very successfully deboned a whole chicken and stuffed it full of yummy things, and our house filled with the most amazing smells of roasting chicken and sausage and sage and onions, I suddenly had a very attentive and supportive husband, who suddenly had nothing but nice things to say. Hmmmm…

I just have to say that this video is absolutely AMAZING! If you’ve never tried to debone a chicken, you’ll be able to (like a pro!) after you watch this video. I’ve inserted it into this post and I seriously urge you to try it.

We had a quarter of a loaf of stale white loaf left so I blitzed it with an onion, some garlic, sage leaves from our garden and mixed it with sausage meat from 3 pork sausages.

Chicken Galantine By Chef Simon Webster Of Sabor A Pasion

Even after stuffing the chicken, I had enough mix left to make 6 stuffing balls and 2 stuffed mushrooms. I also boiled up the bones with some bay, carrots, onion and dates and instead of keeping this for stock, turned this into the gravy for today’s roast.

The best thing about making Sunday roast is knowing that you don’t have to cook for the rest of the day, or even tomorrow. There’s plenty left over to nibble on later tonight, though that’s pretty unlikely because we are feeling more stuffed than the chicken was!

Dinner’s taken care of tomorrow because there’s still loads of chicken left over, which means I’ve nothing else to do but put my feet up, drink a few cups of tea, catch up with what my fellow favourite bloggers are doing, and just chill.

Homemade Chicken Galantine

Chuck all of ingredients into a food processor and blitz this for a couple of minutes. Turn out into a bowl and use your hands to knead them. I prefer a drier stuffing mixture and find the sausage is enough to bind everything together. You can however add an egg if you don’t feel the mixture is holding together well.

Take half of your stuffing mixture and spread it over the inside of your deboned chicken before tying up the chicken. Spread some butter over the top of your rolled chicken, with a sprinkle of sea salt and a dash of paprika.

Turn the rest of the stuffing mixture into stuffing balls, or stuff them into mushrooms – I made 2 stuffed mushrooms because that’s the only 2 mushrooms I had left in the fridge.

Quail Galantine Deboned Stuffed Meat For A Festive Dinner Served On A Rustic Brick Plate On A Dark Table Copy Space Stock Photo

Place your chicken galantine, stuffing balls, potatoes and lemons into a big roasting tray. Cover the whole tray with silver foil and roast for 15 minutes.

Place the wings and bones from your chicken and put it into a stock pot and cover the bones with water. Add 2 bay leaves, 1 onion (quartered with the skin on), 4 dates, peelings from 2 carrots (tops and tails too), 1 tablespoon of soy sauce. Boil the bones for the next hour or so (for however long it takes your chicken to cook) then strain and discard the bones, retaining the stock. Keep reducing the stock, seasoning with salt and pepper to taste.

After you’ve removed the chicken from the oven and it’s resting, I also squeeze the juice of the roasted lemons into the gravy, and pour any liquid from the resting chicken back into the gravy. In fact, I pour the stock into the roasting tray to deglaze the tray and get every last drop of flavour into the gravy.

Chicken Galantine Images, Stock Photos & Vectors

Filed under Adventures, Bread, Butter, Chicken, Country life, Dinner, French, Garden, Herbs, Ingredients, Mushroom, onion, Pork, Potatoes, Recipes, Sage, sausage · Tagged with Bay leaf, Chicken, Cook, Galantine, Garlic, Onion, Poultry, Roasting, Sausage, StuffingMuch of my childhood was spent either outside playing with sticks i.e. swords in the woods behind my house or in front of the TV watching PBS broadcasts of Julia Child.Years later, Julia & Jacques would capture my interest, introducing me to the incredible body of work of Chef Pépin.

The following is a tip of the hat to the great chef himself and his approach to deboning a whole chicken for a galantine or ballotine.This may seem like a daunting task, but believe me, if I can do it, so can you! A little patience and a sharp knife goes a long way here!

Wash, and dry your chicken and let it sit out for 30 minutes at room temperature. There are four primary cuts that we need to make in order to remove the meat and skin from the main carcass. 2 in the shoulder wing section and 2 in the hip thigh section.

Polish Style Galantine {galantyna}

Start off by removing the wishbone by making incisions on either side of it. Using your fingers, firmly pull the wishbone until it releases. Cut the tip and flat from each wing at the 2nd joint. Reserve them for stock.

Make an incision down the middle on back of the chicken, from neck to tail. Wiggle one of the wings, feeling along the shoulder section for the joint. This is the where we will make our first cut. Ensure that you cut through the joint, releasing the shoulder joint from the main carcass. Repeat this process on the opposite shoulder.

Grab the whole wing section with one hand and the carcass with the other. Proceed to remove the back of the chicken from the main carcass. Pull until the meat and skin split just until the back oyster is exposed. Repeat this process on the opposite side.

Cornbread Sausage Galantine

Rotate to the breast side of the chicken. Place your index and middle finger on either side of the sternum and breast section and pull to release the breast meat from the cartilage. Continue to pull down the skin and meat until the whole front section is clean.

Lay the chicken down with the back facing up. Cut the oyster out, raise the knee above the hip, and dislocate the hip from the joint by hyperextending the ball out of the socket. Cut through the connective tissue so that the hip is now fully removed from the main carcass. Continue to pull the meat and skin until fully removed. Repeat this process on the other side fully removing the meat and skin. Reserve the carcass for stock.

Remove each breast filet by sliding your finger underneath the meat along the cartilage until the filet is released. Locate the tough sinew running down the middle of the filet and hold it using a paper towel. Scrape the sinew from the meat using a knife at a 90 degree angle. Repeat this process with the other filet and reserve both.

Chicken Galantina Recipe

Now we can move on to deboning the wing, thigh, and leg sections. Cut around the wing ball joint until the meat is released. Grip the bone and slide the meat off the rest of the bone until you've reached the bottom. Proceed to pull out the bone from the wing section and repeat this process on the opposite side. Reserve the bones for stock.

Locate the hip joint and cut around the ball section until you can grab the ball handle. Using a 90 degree knife angle, scrape the meat from the bone until you reach the leg joint. Cut around the leg joint until it is fully exposed and released. Continue to scrape the leg meat from the bone leaving the last ½ inch attached. Grab the bottom of the drumstick joint and pull the skin firmly back over the bone. Break the bone using the back of a heavy chef's knife. Remove the bones and reserve for stock. Repeat this deboning process on the opposite side.

Now that the meat and skin are fully deboned, we can proceed to stuff the bird. Start off by placing a filet in each of the sections between the thigh meat and breast meat. If there is meat missing at the top of the neck section, simply make shallow slashes in the breast meat and fold it over to cover the skin.

Chicken Ballotine Stuffed With Sausage

Season the chicken with a liberal amount of kosher salt and freshly ground black pepper. Add 1 ½ - 2 cups of stuffing in an even layer on top of the meat. I'm going with a delicious Italian Sausage & Herb stuffing with mushrooms, veggies, herbs, raisins, chicken stock and other goodies.

Continue by stuffing each of the leg cavities. Carefully bring each side of the chicken towards the center folding one flap over the other into