Page 3 of 3 FirstFirst 123
Results 21 to 26 of 26

Thread: Chicken Galantine Ballotine

  1. #21
    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,731
    Thanks! I will skip the cheese. I just did up the stuffing with a little bacon, chicken basil sausage, garlic, onion and curly kale. I'll let it rest until tomorrow and tackle the boning then. It tastes pretty good so far! I may throw some bread crumbs in, tho...................
    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

  2. #22
    Senior Member
    bprescot's Avatar
    Join Date
    Feb 2011
    Location
    Edgewater, NJ
    Posts
    601
    Yeah, I'll probably do breadcrumbs as well next time. That's a good plan.

  3. #23
    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,731
    I will roast this tomorrow following Mano's method, using foil instead of the lid. It is resting on slices of potato and the rest of the stuffing.

    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

  4. #24
    SpikeC's Avatar
    Join Date
    Feb 2011
    Location
    PDX
    Posts
    3,731
    OK, we have this all wrong. I was just reading La Cuisine by Raymond Oliver, and the descriptions of ballottines and galatines are a whole different deal all together! First off you need truffles, goose fat, foie gras and fatback. Not to mention prosciutto and port! Then there is the lobster and tongue and salt pork.
    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

  5. #25

    Join Date
    Oct 2013
    Location
    California
    Posts
    34
    Hi Everyone,
    I found this thread and wondered if anyone else has good recipes for this method of cooking chicken. I myself followed a recipe I found on youtube from someone inspired by Pepin's video of de-boning a chicken. I stuffed the bird with cooked spinach, onions and shitake mushrooms and it turned out marvelously. Cheers!

    Anthony

  6. #26
    Senior Member Mucho Bocho's Avatar
    Join Date
    Feb 2012
    Location
    Raleigh, NC
    Posts
    1,652
    Name:  ImageUploadedByKitchen Knife Forum1421781520.072555.jpg
Views: 9
Size:  13.5 KB

    Name:  ImageUploadedByKitchen Knife Forum1421781601.711871.jpg
Views: 9
Size:  11.8 KB

    Name:  ImageUploadedByKitchen Knife Forum1421781633.333619.jpg
Views: 8
Size:  12.4 KB

    I did the traditional recipe. Fun
    One thing you can give and still keep...is your word.

Posting Permissions

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