Chicken Galantine

FrenchTart · 5 Jun 2011 at 21:29

We made this tonight with a homemade sausage stuffing. Absolutely delicious. I can't imagine I'll ever roast a chicken using the 'normal' method again.

FrenchTart · 12 Jun 2011 at 01:52

Bit of a bump in case people somehow missed this thread

Making this again for Sunday. I'll be making an orange/citrus-y stuffing this time though I think.

Kanifee · 12 Jun 2011 at 02:17

sldsmkd said:
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.

awesome galentine is awesome!

chicken skin looks sooooo good and i do not touch the skin

crispy fresh and roasted to within an inch of perfection, have to say thats the nicest chicken ive seen bar none, boned or otherwise!

Participant · 12 Jun 2011 at 14:39

Kanifee said:
awesome galentine is awesome!

By the way there are no galantines in this thread

. They're ballotines, galantine means poached and served cold.

I did this again on Friday night for the in-laws, it went better this time as I'd had some practice and used more stuffing. Did it at 200 degrees in the oven and it came out very well, removed from oven when the meat thermometer said pork and let it rest for half an hour. Using a decent quality chicken and cooking from room temperature makes a big difference.