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Started By
Message
Chicken Galatine with Pepin deboned chicken video
Posted on 10/14/15 at 8:29 pm
Posted on 10/14/15 at 8:29 pm
I thought this deserved it's own thread.
Chicken Galantine - Pepin
Martini brought this up the other week and I've done it more than a few times since. It's a lot of fun and the possibilities are endless.
Stuff it with whatever you fancy.
It takes a few times to get the hang of it, and a short sharp knife is important. But I think it's a lot of fun, and it makes it really easy to eat and carve. You can also easily have white and dark meat together.
I put mushrooms in a food processor with a little olive oil and roughly processed it. Then I sauteed some garlic and onion, wilted some spinich and put it in a bowl with the mushroom and folded it with ricotta cheese.
Stuffed the deboned chicken, then trussed it all up and roasted it in the oven. The best part is you can make this ahead of time if you want, or do two birds with different stuffings for variety. There are literally endless options.
I would also think about brining (dry, regular or injection brine) before hand. It makes an awesome dish and it looks fancy.
Chicken Galantine - Pepin
Martini brought this up the other week and I've done it more than a few times since. It's a lot of fun and the possibilities are endless.
Stuff it with whatever you fancy.
It takes a few times to get the hang of it, and a short sharp knife is important. But I think it's a lot of fun, and it makes it really easy to eat and carve. You can also easily have white and dark meat together.
I put mushrooms in a food processor with a little olive oil and roughly processed it. Then I sauteed some garlic and onion, wilted some spinich and put it in a bowl with the mushroom and folded it with ricotta cheese.
Stuffed the deboned chicken, then trussed it all up and roasted it in the oven. The best part is you can make this ahead of time if you want, or do two birds with different stuffings for variety. There are literally endless options.
I would also think about brining (dry, regular or injection brine) before hand. It makes an awesome dish and it looks fancy.
This post was edited on 10/14/15 at 8:29 pm
5
Posted on 10/14/15 at 8:44 pm to KosmoCramer
Tried it before. My poor chicken looked like a mangled mess at the end. 
This post was edited on 10/14/15 at 8:45 pm
Posted on 10/14/15 at 8:49 pm to BottomlandBrew
What do you think went wrong? Mine came out pretty awesome every time, but took a while the first time.
Posted on 10/14/15 at 10:09 pm to tewino
I did one tonight since one of my sister in laws came in town. Stuffed with gruyere, prosciutto and basil.
Roasted fingerling potatos and carrots with it. Great stuff. I use a very sharp paring knife. And I've done quite a few and will say the more you do the better you get. And he's right stuffing is endless possibilities. I stuffed one the other day with chicken liver pâté.
It is a great presentation.
Roasted fingerling potatos and carrots with it. Great stuff. I use a very sharp paring knife. And I've done quite a few and will say the more you do the better you get. And he's right stuffing is endless possibilities. I stuffed one the other day with chicken liver pâté.
It is a great presentation.
Posted on 10/15/15 at 9:50 am to Martini
Thanks for posting this, Martini. I saw it when you posted it in the other thread. I wound up going down the YouTube rabbit hole and watching Jacques do his thing for about 2 hours.
It was so worth it.
It was so worth it.
Posted on 10/15/15 at 11:23 am to unclebuck504
I think anyone that cooks chicken should learn this because once it is done the presentation is great, it is easy to carve and you get very little waste.
Also take all the bones, roast and make stock. I normally freeze them until I have about three, then make a good stock. It is a good way to use all of the chicken or bird and get your money's worth.
I just get a kick out of being able to get complete use. When I get a gallon of stock I feel like I got a bonus or freebie.
I like Jacque Pepin when he squeezes the water out of his potatoes after he shreds them and lets it settle then uses the "free" potato starch that is on the bottom.
Also take all the bones, roast and make stock. I normally freeze them until I have about three, then make a good stock. It is a good way to use all of the chicken or bird and get your money's worth.
I just get a kick out of being able to get complete use. When I get a gallon of stock I feel like I got a bonus or freebie.
I like Jacque Pepin when he squeezes the water out of his potatoes after he shreds them and lets it settle then uses the "free" potato starch that is on the bottom.
Posted on 10/15/15 at 12:21 pm to KosmoCramer
Chicken lolipops!!!
My kids a re going to love those!!!
Damn he IS smooth. What an awesome chef and from all appearances a great guy.
My kids a re going to love those!!!
Damn he IS smooth. What an awesome chef and from all appearances a great guy.
This post was edited on 10/15/15 at 12:34 pm
Posted on 10/15/15 at 1:07 pm to Sid in Lakeshore
He's so good that it's almost like he's got a magic chicken.
Posted on 10/15/15 at 1:15 pm to Gris Gris
Yeah, the part that takes me the most time is getting the wishbone out and getting around the thigh and leg joints. I'm getting much better though.
And it is a lot of fun I think
And it is a lot of fun I think
Posted on 10/15/15 at 1:22 pm to KosmoCramer
quote:
What do you think went wrong?
Not being able to pause the video with chicken juice all over my hands.
Posted on 10/15/15 at 3:20 pm to BottomlandBrew
Ha yeah, I memorized it before the first time.
Now I've got a little bit of a flow going.
Now I've got a little bit of a flow going.
Posted on 10/15/15 at 3:40 pm to BottomlandBrew
quote:
Not being able to pause the video with chicken juice all over my hands
Been there bro!
Posted on 10/15/15 at 5:01 pm to Jarlaxle
I'm going to find some on sale chickens this weekend and practice this. It looks awesome.
Posted on 10/15/15 at 5:12 pm to KosmoCramer
Just remember, it should take less than four minutes. That, for me, is the best part of the video.
That, for me, is the best part of the video. Posted on 10/15/15 at 5:16 pm to Sid in Lakeshore
quote:
Chicken lolipops!!!
They're fun to serve at parties, though unless you're Pepin, it may take you a bit of time to make enough of the pops. I haven't done them in a long time and I think we took the skin off so you wouldn't get a big bite of fat in the middle. We've done them with drumsticks for bigger pops. I believe we served a sort of Asian sauce with them. You can grill or smoke them as well.
Posted on 10/15/15 at 6:32 pm to KosmoCramer
I love this idea! But it never seems to work out right for me. Is there some reason you can't use a rotisserie chicken?
Posted on 10/15/15 at 6:44 pm to Stadium Rat
The already cooked kind?
Posted on 10/15/15 at 6:45 pm to Gris Gris
I smoked two with the chicken last time and they were awesome.
But I want as slick as he was.
But I want as slick as he was.
Posted on 10/15/15 at 6:53 pm to KosmoCramer
quote:(Joke)
The already cooked kind?
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