Galantine ala Jacques Pepin

bobbyb · July 2011

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

Hoss · July 2011

Looks tastee.Was the De-boning a hassle? :huh:

bobbyb · July 2011

not too bad, Have a look:

http://www.youtube.com/watch?v=kAekQ5fzfGM

Hoss · July 2011

THANKS!

BobS · July 2011

WOW. I need to look for that recipe.

BobS · July 2011

I did a search on that and found the best video I have ever seen about boning a chicken. Jacques was unbelievable. Thanks again.

Mr Holloway · July 2011

Nice cook Bob
That is a great video,
Will give de-boning a try

Shane

BobS · July 2011

Thanks again! The chicken was fantastic!

Misippi Egger · July 2011

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:

Fluffyb · July 2011

Gorgeous looking dinner.

Kew_el_steve · July 2011

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?

Galantine ala Jacques Pepin

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