I am a victim of the book charcuterie and below is my attempt at Chicken Galantine.
Here I am setting up to debone a chicken for the first time. I will also be removing the skin. I used Youtube for some sample vids to help in the process. I picked up two birds from whole foods.
The next two picts are of one side. I am trying to show each step as best I can.
Here I have removed the backbone and rib cage.
The next pict. is after removing the Leg and thigh also the breast meat and wing. This was really easy believe it or not. You practically push the leg bone through the skin backwards. Then just cut away. Also, there are pockets of air between the meat and skin the will allow you to just separate most of it away without damage to the skin.
Here the skin and meat have all been separated.
Now on to the filling. I made chicken sausage with cilantro, onion salt, peprika, pepper, fresh garlic, some ginger and a little sage. Oh, and some fat back. I would say it was about 15% of the mixture. Once it was ground I then mixed in some onions and mushrooms along with a little cream. "keep everything really cold" that is so important.
Stuffed this into the skin which I placed on some cheese cloth.
Rolled it up. Believe it or not I think this was the most difficult part of the whole process. [URL=http://www.smokingmeatforums.com/image/id/275671/width/1000/height/800][IMG]http://www.smokingmeatforums.com/image/id/275671/width/1000/height/500[/IMG][/URL]
I then poached this "chicken bag" as my wife called it. It took about 40 mins at a temp of 175 deg. I let it cool and then into the fridge for another hour or so to chill.
Money shot. I do admit I need to work on my pictures a little it is hard to see all of the texture here. You should be able to see the cross section of the mushrooms and chicken breast.
I did not smoke or grill this time but having done this I would think that my next time I will wrap in bacon and smoke. The cool thing about this recipe is that the ingredients are up to the imagination.