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chicken galantine

chicagokp

chicagokp

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

The bird deboned and trussed up.

9F5A8138-282A-4A34-9051-D4688D1C67BF-1810-0000013B64B0B3B2.jpg


Seasoned with SM Sweet Seduction and SM Pecan...

560032CD-452D-40DC-9884-EEA24EC00075-1810-0000013B6E14D236.jpg


On the Performer...

38367A36-527D-4330-A632-417F247A09E4-1810-0000013B792BACA7.jpg


Resting...

F3047717-EB48-4C30-B5F2-C0E1BD33AF77-1810-0000013B920568DC.jpg

E3AE5B7E-E1F0-4A72-9B78-BC57FBFA7740-1810-0000013B8B4C8B19.jpg


Plated...

B5AC039F-BCA7-488C-B8E1-65841AE42037-1810-0000013B9B3C5E89.jpg


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

Nice cook and nice knifework.
 
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.
 
cpw said:
Is there a benefit to cooking the chicken this way?
Click to expand...

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:
 
chad said:
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:
Click to expand...

I'm thinking it would be good for stuffing with other fun things too.
 
cpw said:
I'm thinking it would be good for stuffing with other fun things too.
Click to expand...

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.
 
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
 
jeffjenkins1 said:
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
Click to expand...

Thanks. I am seriously thinking about having my Christmas turkey this way. It will be one of several proteins happening on Christmas so I don't need all the pomp and circumstance of the turkey presentation.
 
I watched JP debone three birds on his TV show awhile back - each in under a minute. But then, he's probably done it ten thousand times...

That looks like a mighty fine bird and the stuffing possibilities seem endless; thanks for sharing!
 
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