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-   -   chicken galantine (http://www.bbq-brethren.com/forum/showthread.php?t=149296)

chicagokp 12-10-2012 08:05 PM

chicken galantine
 
Been a bit since I deboned a bird. I did this ala Jacques Pepin.....

The bird deboned and trussed up.

http://i5.photobucket.com/albums/y18...3B64B0B3B2.jpg

Seasoned with SM Sweet Seduction and SM Pecan...

http://i5.photobucket.com/albums/y18...3B6E14D236.jpg

On the Performer...

http://i5.photobucket.com/albums/y18...3B792BACA7.jpg

Resting...

http://i5.photobucket.com/albums/y18...3B920568DC.jpg
http://i5.photobucket.com/albums/y18...3B8B4C8B19.jpg

Plated...

http://i5.photobucket.com/albums/y18...3B9B3C5E89.jpg

Enjoy!

landarc 12-10-2012 08:17 PM

It sort of looked like a mini-whole hog once it was cooked.

Nice cook and nice knifework.

martyleach 12-10-2012 08:21 PM

That Pepin video still cracks me up. The French accent just makes it special :)

bluetang 12-10-2012 08:26 PM

I like it large!

chicagokp 12-10-2012 08:32 PM

Quote:

Originally Posted by martyleach (Post 2293901)
That Pepin video still cracks me up. The French accent just makes it special :)

My favorite is when he said it should only take a minute to debone a bird...yeah, took a bit longer than that.

code3rrt 12-10-2012 11:11 PM

Looks really great! good work!

moorie 12-10-2012 11:31 PM

We look out for more interesting posts from your end about the same topic . Even the future updates about this topic would be of great help.

Phubar 12-11-2012 03:48 AM

Quote:

Originally Posted by chicagokp (Post 2293909)
My favorite is when he said it should only take a minute to debone a bird...yeah, took a bit longer than that.



That's what most people say!:wink:
Nice job though!

cpw 12-11-2012 07:43 AM

Is there a benefit to cooking the chicken this way?

chad 12-11-2012 07:47 AM

Quote:

Originally Posted by cpw (Post 2294156)
Is there a benefit to cooking the chicken this way?

It's boneless, looks cool, and convinces those around you that you are an actual chef! :mrgreen: Boning a chicken, even parts, is lost on most folks. I learned in management training for Luby's...had to bone leg/thigh quarters for "cordon bleu"...if you've never had "cordon blue" using dark meat... :twisted:

cpw 12-11-2012 08:00 AM

Quote:

Originally Posted by chad (Post 2294159)
It's boneless, looks cool, and convinces those around you that you are an actual chef! :mrgreen: Boning a chicken, even parts, is lost on most folks. I learned in management training for Luby's...had to bone leg/thigh quarters for "cordon bleu"...if you've never had "cordon blue" using dark meat... :twisted:

I'm thinking it would be good for stuffing with other fun things too.

chicagokp 12-11-2012 10:19 AM

Quote:

Originally Posted by cpw (Post 2294176)
I'm thinking it would be good for stuffing with other fun things too.

Good for stuffing but it also allows for more even cooking. Cooking a log of chicken is easier to cook than a chicken with bones and surfaces of various sizes. Mine without brining or anything have always been very tender and juicy.

Bluebird 12-11-2012 12:18 PM

Looks mighty good.

noquarter 12-11-2012 12:57 PM

Nice, I did that once and stuffed it with wild rice and shrooms, tough deboning those!

jeffjenkins1 12-11-2012 01:05 PM

Nice job, it does take like 5 minutes to debone one though. Turkeys take about 15 and a duck takes like 20!

Looks quite tasty.

Jeff


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