4 ms·
So I watched this video, was inspired, and tried it out tonight. Turned out pretty good! I know my way around a whole chicken (I cut up whole chickens about on
by dharmon 10y ago
So I watched this video, was inspired, and tried it out tonight.
Turned out pretty good! I know my way around a whole chicken (I cut up whole chickens about once every week or two), so deboning wasn't so bad. The legs took too long; you gotta scrape with conviction! I also need to sharpen my paring knife.
I went with a spinach, mushroom, and crouton stuffing like Pépin. Also made a wine cream sauce. Quite good. Threw mirepoix in the pan while the chicken rested, deglazed with white wine, added some stock, strained into a sauce pan, added roux, then finished with cream.
Yes. I like to cook.
- tptacek 10y agoI almost never make the full-on galantine, but next time you do it, consider going all the way and doing a charcuterie galantine, the kind that gets poached in stock instead of roasted, and then chilled and sliced like a pate. You've done most of the work!