Elegant Chicken Galantine
As someone obsessed by food, I spend more than a healthy amount of time scouring the web, looking for inspiration and ideas. On one of these excursions, I “Stumbled” (using Stumble Upon) across a video clip of the French chef Jacques Pepin preparing a chicken galantine. You can find the video here. The finished product was impressive and delicious.
Boning a chicken is actually pretty easy if you follow the video. And if you watch, you’ll understand that this technique removes all the bones (save for the very tips of the legs). And yet, done properly, the result still looks very much like a chicken should, but it’s then possible to simply cut the chicken crosswise for a wonderful stuffed entree just ready for a gastrique, or maybe some gravy.
For this version, my lovely wife (and resident stuffing expert) concocted a wonderful stuffing by sauteing some onions and fresh herbs and combining that with dried, crumbled corn bread. The crowning touch was a simple orange gastrique drizzled over the sliced galatine. The beauty of this dish is that you can stuff the bird just about any way you please. I’m looking forward to trying some ideas in that regard, including an oyster stuffing at some point.
- One large chicken
- One or two decent boning knives
- 3 cups corn meal
- 1 large onion
- 1 cup sliced celery
- 2-3 cloves garlic, minced
- 1 small can, mandarin oranges
- Bone the chicken using the video here: https://youtu.be/Ku5p1CcGn70
- Combine all the remaining ingredients into the stuffing.
- Fill the chicken with the stuffing and tie, using the video to see how.
- Cook the chicken at 400 degrees for the first 15 minutes then reduce to 350F and cook until the bird is done.