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Galantine ala Jacques Pepin
bobbyb
Posts: 1,349
Tonight I made a Galantine ala Jaques Pepin. This is a boned out stuffed chicken. I stuffed it with onions, garlic, chicken livers, ground pork, chicken fat. I think I overdid the final temp a bit but it was tasty none the less. I will do it again.
ready to cook
A by product, chicken lollipops
Plated with variegated limas and broccoli
ready to cook
A by product, chicken lollipops
Plated with variegated limas and broccoli
Comments
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Looks tastee.Was the De-boning a hassle? :huh:
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THANKS!
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WOW. I need to look for that recipe.
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I did a search on that and found the best video I have ever seen about boning a chicken. Jacques was unbelievable. Thanks again.
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Nice cook Bob
That is a great video,
Will give de-boning a try
Shane -
Thanks again! The chicken was fantastic!
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Awesome cook! I made some of those chicken lollipops on July 4th and they we're a hit!
BTW, like the plate - several of us on here have similar 'unique' plates. :laugh: -
Gorgeous looking dinner.
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bobbyb wrote:Tonight I made a Galantine ala Jaques Pepin. This is a boned out stuffed chicken. I stuffed it with onions, garlic, chicken livers, ground pork, chicken fat. I think I overdid the final temp a bit but it was tasty none the less. I will do it again.
I have two Perdue chickens that will get this treatment for Sunday supper. What cooking temp and internal temp?
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