Quantcast
Chicken Galantine Ballotine - Page 2
Page 2 of 3 FirstFirst 123 LastLast
Results 11 to 20 of 24

Thread: Chicken Galantine Ballotine

  1. #11
    Senior Member
    Join Date
    Apr 2011
    Location
    Singapore
    Posts
    750
    Nice work try some traditional turkey stuffing (innards,chestnuts etc) together with another smaller bird (pidgeon,quail etc) wrapped inside. wouldn't taste half bad lol. I usually do 3 bird combo for christmas staff party lol. (turkey+duck+chicken+stuffing all rolled together) I believe its called a 'turducken'. Nice presentation when you cut into it. And it's something to show off to impress your friends and family for thanksgiving lol.

  2. #12
    Senior Member
    bprescot's Avatar
    Join Date
    Feb 2011
    Location
    Edgewater, NJ
    Posts
    599
    So how did it turn out? I also saw that vid and gave it a whirl with similar results to a roast chicken. White meat was a bit dry, legs were awesome. Might I ask how you cooked this guy?

  3. #13
    I've done that method on 4 birds in the last month. It's brilliant. Makes for an even-cooking meal that I don't have to worry about carving or bones for my toddler, and my wife can just pop in leftovers and reheat.

    I love it!

  4. #14
    Quote Originally Posted by bprescot View Post
    So how did it turn out? I also saw that vid and gave it a whirl with similar results to a roast chicken. White meat was a bit dry, legs were awesome. Might I ask how you cooked this guy?
    We have a new oven so it's still a learning curve. Both times white and dark meat turned out moist.

    I put it in a lidded dutch oven @ 350 for about 30 min. then took off the lid and turn it up to 425 to crisp the skin.

    Then used an instant read thermometer until it got between 155-160. Took it out, tented w/foil and let it rest while the internal temp reached 165.

    Meanwhile deglazed the dutch oven and made a sauce.

    No doubt bones add flavor to the meat but using a good quality bird makes a difference. Local farmer's market had one and when they were closed I used a frozen Empire which was not bad.

    I'll make a few more trying different stuffings to get the technique down a bit better and then move on to my next self-taught lesson.

    Salty, what do you use for stuffing?

  5. #15
    Traditionally, you are supposed to braise it in a wine heavy stock, and then chill the gallantine and serve sliced cold. I roast mine, and the meat comes out fantastic. If you want both kinds of meat, you can always roll the carcass vertically.

  6. #16
    Quote Originally Posted by johndoughy View Post
    Traditionally, you are supposed to braise it in a wine heavy stock, and then chill the gallantine and serve sliced cold. I roast mine, and the meat comes out fantastic. If you want both kinds of meat, you can always roll the carcass vertically.
    I did a google search, checked out my copy of Ruhlman's book The Elements of Cooking and asked Salty all of which said the cold version was wrapped in cheese cloth and braised.

    From Salty:

    "The cheese cloth, served chilled is "gallantine" roasted or whatever served hot is "ballantine". I've done both but mostly ballantine.

    For the filling I usually will make a mousse out of chicken breasts and flavor it with something, wild mushroom, herbs, etc. Something for color and so on."


    We're making ballantine and appear to be on the right track.

  7. #17
    Senior Member
    bprescot's Avatar
    Join Date
    Feb 2011
    Location
    Edgewater, NJ
    Posts
    599
    I'm doing another attempt tonight and for guests, so I'll let you know how it turns out. Stuffing will be kale, sausage, chevre, with some other herbs and aromatics.

  8. #18
    I often prepare fowl this way and I will always include some type of bread in the stuffing. The bread really absorbs the flavors of the bird.

  9. #19
    Senior Member

    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,773
    Quote Originally Posted by bprescot View Post
    I'm doing another attempt tonight and for guests, so I'll let you know how it turns out. Stuffing will be kale, sausage, chevre, with some other herbs and aromatics.
    I am about to embark on this project myself, and I was thinking of kale sauteed with onions and garlic and some basil chicken sausage. How did the chevré work?
    I have some feta, and some chevré with lavender and fennel pollen also.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  10. #20
    Senior Member
    bprescot's Avatar
    Join Date
    Feb 2011
    Location
    Edgewater, NJ
    Posts
    599
    DON'T USE CHEVRE!!! Or if you do allow the stuffing time to cool. So I did Kale, Shallot, Garlic, a mild pork sausage and the chevre. Not only did the chevre liquify owing to my stupidity, but it really didn't contribute much to the party. If I had it to do over (and do it over I will!) I'd up the amount of sausage, add in some additional aromatics, and omit the cheese. Other than that it was awesome. No pics though, sorry. I think I'm confident enough with it than when we visit friends in France in a couple weeks I'll bust it out there! Though then, I'd probably use a guinea hen. Mmmm... guinea hen.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •