Chicken Galantine

Stupot_

Stupot_

Stupot_

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I stumbled across this awesome video for deboning a chicken the other day so thought I'd give it a try!


Chickens are half price at waitrose at the moment so grab one and give it a go!

Haven't eaten it yet, gonna have it cold for lunch all week. I stuffed it with some paxo that I added leftover veg/herbs to and some redcurrant jelly.

Sorry for lack of preparation photos too, my hands were a bit mucky! Not the most appetising looking images either.. But it looks good in real life!

Before
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After
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Things I learnt:

He makes it look really easy! I had to wrestle with the bird a bit but got there in the end. Practice makes perfect I guess!

I left the bird out the fridge to get to room temperature, this made it quite slippery and soft. I wonder whether it would have been easier if it had been cold... Something to try next time perhaps.

Stuffing expands, I overfilled it and some oozed out in to the dish during cooking.
 
That is quite possibly one of the most amazing things I have ever seen on the internet.

I literally have to try this one day. Incredible!
 
Bes said:
What is the advantage of boning it before cooking it? Surely roasting it with bones improves the taste?
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Well I guess it's easy to carve, and you can carve it and get slices through the stuffing too. I'm not professing it's better than roast chicken but tasted good to me and I just thought it was a pretty awesome video:)
 
He... he... he turned the chicken inside-out. :eek:



edit: wow. That is an interesting video. Good find!

Stupot_ said:
He makes it look really easy! I had to wrestle with the bird a bit but got there in the end. Practice makes perfect I guess!
Click to expand...
Kudos to you for giving it a go. I don't think I'd have the patience for something like that. Much easier for me to cook the bird, then just slide the bones out of its juicy, tender hide. :)
 
Last edited:
John_V85 said:
Looks good. What sort of cooking time temp? Any diffence to normal roasting?
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I'm going to guess it is less. For one thing meat cooked off the bone would be dry and stringy if cooked for as long. The stuffing will help but it would still be overcooked if you treated it like a whole bird.
 
Crowort said:
I'm going to guess it is less. For one thing meat cooked off the bone would be dry and stringy if cooked for as long. The stuffing will help but it would still be overcooked if you treated it like a whole bird.
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I'm halfway through doing this myself, will take some pictures. There's surprisingly little weight in the bones so the old rules of thumb should still apply. If anything i'll probably cook it at a lower temperature for longer as there's much more density of meat to get through and you don't have the heat of the cavity or bones to help it along.
 
QuickLink said:
I'm going to give this a try with some different stuffings!
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Go for it:) Paxo didn't do it justice but I was just being lazy..!


Chicken probably weighed about 1.8-2kg with stuffing (thats a guess!) I cooked for 1 1/2 hours and then rested. IIRC chicken packet said 45 mins per kilo plus 20 mins so about right.
 
I'm making this tomorrow :D
I'm being lazy in that I'm not going to make the stuffing. Just going to use Paxo sage and onion stuffing and mix cumberland sausage meat into it.

I don't have any cotton twine either and can't find any in Asda or Sainsbury's, so I might just have to buy string or dental floss which I've read can be used as an alternative haha. And there is no butchers near me.
 
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