Chicken Galantine

Well to say that went a little bit wrong is an understatement lol.

I prepared it this early because I'm using the carcass to make a soup for lunch.

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The carrots, celery and tomatoes are for the soup.

Will be eating the chicken with roast carrots, pan fried asparagus and leftover stuffing as there was way too much.

Firstly, I agree with you Stupot, Jacques Pepin makes it look so so easy. It's actually a lot tougher to tear it off the bone. Especially the wings.

Secondly and thirdly.. I cut the chicken in the complete wrong end than I was supposed to TWICE before referring back to the video and realising what an idiot I am.

So instead of cutting it from the wing end, I cut the skin from the leg.. and then i went on to cutting the centre line down the other side meaning once I'd finally deboned it, it was in 4 sections rather than 1 :/

I didn't take a picture of this to keep some of my pride :p

But after fiddling about and laying a foil down acting as the bottom I tied it up and voila.

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Because it was it four pieces I couldn't put as much stuffing as I'd like otherwise I wouldn't be able to tie it together properly.

I'll make it properly next time :D
 
Not as nice looking as yours Stupot but I don't think it was too bad.

Note for next time: If using sausage, cook before putting it in otherwise you'll end up with an oily dish when it comes out of the oven!

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That is quite amazing. I usually joint a chicken up the same way as Gordon Ramsay does it on youtube, but I've never seen it done this way before. I am definitely going to give it a go. I'm amazed he makes it look so easy to tear the flesh off the bone though. I can tell you that a free range chicken won't be anywhere near as easy to do that to!
 
Robbie G said:
This, this all over. Boning a chicken is counter-productive :p. (Fnarr). Does look lovely though stupot.

LMAO at your chicken Razor-BladE :D. Nice photos though. Not sure about the DoF though :p.
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I agree, I think I'd probably prefer a proper roast chicken with all the trimmings.

However, with the right stuffing it could be pretty impressive, and it looks cool too:) Definately a good (and easier to carve!) party piece. Anyway, you can always save the bones for stock and whip up a gravy.
 
sldsmkd said:
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.
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Didn't round to getting the pictures off the camera until now, but it was fantastic. The skin split when I was deboning it along the thigh, you can see that on the bottom left.

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The skin looks amazing. Is it something about the prep that causes it to go so dark yet juicy looking?

Going to try this on the BBQ tomorrow.

PS look at this bit from the OP's video



Teeheehee
 
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Robbie G said:
The skin looks amazing. Is it something about the prep that causes it to go so dark yet juicy looking?

Going to try this on the BBQ tomorrow.
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I just rubbed good salt into it and didn't cover it. Basting every 20 minutes or so with it's own juices. It was an organic, free range chicken from a butchers so that likely helps.

I'd mostly cook it in the oven, then just finish it off on the BBQ if I was you.

And protip, get as sharp a knife as you can. You'll just end up ripping the meat and cutting yourself as you hack away with a blunt knife.
 
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Stupot_ said:
sldsmkd - good job! That looks excellent!

Robbie - pics please! And lol at the screen cap...!
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I couldn't stop thinking it when I was cutting the wishbone out too. What a pervert eh?

Boning the bird took me absolutely ages! I kept referring to the YouTube vid on my phone, which meant I had to keep washing my hands :p. Next time I think it'll take me half the time though, now that the whole thing has been de-mystified somewhat.

Anyway here are my pics.

The stuffing is lashford sausage meat, with some fresh sage from the garden. Carcass and bones went straight on for stock with a leek, peppercorns, parsley and bay:

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Trussed and ready to go:

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Obligatory arty shot with exaggerated DoF :p:

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[OT shot] BBQ chimney...heats the coals up quicker. Very handy:

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Arrangement for indirect method (coals to side with drip tray in centre, top and bottom vents fully open. Align top vent with meat for best results):

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I cooked in to 'pork' setting on the meat thermometer; I find with resting time that this setting is perfect. Not sure why it looks crispier near the legs...maybe the extra stuffing down there (as per the OP's video) helped to crisp it up somehow:

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And on the plate...anticlimax visually but it tasted GREAT. Served with beans tossed in olive oil, mustard and vinegar, with butter and thyme smashed potatoes (Charlotte variety). Also, we had bashed-Crunchy-covered vanilla ice cream for pudding, so I had to leave room for that :p:

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My skin doesn't look anywhere near as good as the above, but it was fairly crispy. I think next time I'll start the chicken directly over the coals then move it to indirect method after 15 minutes or so. Flavour however, was really good. We're doing it again for my in-laws on Friday night! Thanks again for the idea / recipe!
 
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