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Old 12-10-2012, 08:05 PM   #1
chicagokp
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Default chicken galantine
Been a bit since I deboned a bird. I did this ala Jacques Pepin.....

The bird deboned and trussed up.



Seasoned with SM Sweet Seduction and SM Pecan...



On the Performer...



Resting...




Plated...



Enjoy!
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Old 12-10-2012, 08:17 PM   #2
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It sort of looked like a mini-whole hog once it was cooked.

Nice cook and nice knifework.
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Old 12-10-2012, 08:21 PM   #3
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That Pepin video still cracks me up. The French accent just makes it special :)
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Old 12-10-2012, 08:26 PM   #4
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I like it large!
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Old 12-10-2012, 08:32 PM   #5
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Quote:
Originally Posted by martyleach View Post
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.
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Old 12-10-2012, 11:11 PM   #6
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Looks really great! good work!
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Old 12-10-2012, 11:31 PM   #7
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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.
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Old 12-11-2012, 03:48 AM   #8
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Quote:
Originally Posted by chicagokp View Post
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!
Nice job though!
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Old 12-11-2012, 07:43 AM   #9
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Is there a benefit to cooking the chicken this way?
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Old 12-11-2012, 07:47 AM   #10
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Quote:
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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! 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...
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Old 12-11-2012, 08:00 AM   #11
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Quote:
Originally Posted by chad View Post
It's boneless, looks cool, and convinces those around you that you are an actual chef! 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...
I'm thinking it would be good for stuffing with other fun things too.
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Old 12-11-2012, 10:19 AM   #12
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Quote:
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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.
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Old 12-11-2012, 12:18 PM   #13
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Looks mighty good.
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Old 12-11-2012, 12:57 PM   #14
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Nice, I did that once and stuffed it with wild rice and shrooms, tough deboning those!
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Old 12-11-2012, 01:05 PM   #15
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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.

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