Galantine of Chicken


Start with a fresh, whole chicken.

Start by making a cut at the ‘wishbones’, carefully remove them but be careful as the bottom part of the bone can be quite sharp.  Make a cut along the bottom of the bird, then locate the wing bones and make another cut to loosen the joint. Do this on both sides then get your fingers under the flesh and gently pull off the breast meat (leave the tenderloin pieces as you’ll get them later) all the way down until you get to the legs.  Find the main leg joint next to the body and loosen it from the breast with a sharp knife. Do this on both sides.  Now run your knife along the leg bone and loosen  the thigh bone, then the drumstick bone the same way.  Taking the back of your knife, sharply hit the drumstick bone about 1 inch from the end (you’re going to leave that piece of bone in) and remove the thigh and drumstick bone.

I followed a video on YouTube done by Chef Pepin…He takes you through all the steps.  Some of the video isn’t all that clear but certainly worth watching!



Once you’ve deboned the chicken you are ready to stuff it.  I made a stuffing of chorizo sausage but you could use any stuffing you like.


Be sure to stuff the cavity left behind by the Thigh and Leg bones.


Salvage the tenderloin pieces from the breast bones and lay them over any pieces that are lacking meat then place the stuffing mixture over the closest edge and roll up.

DSCF6947 DSCF6948Get out your butcher’s twine and start tying the bird.  Attach the string to the leg ends.  Cross over the string and gently tighten it – not too tight! Then repeat at 1 inch intervals.

DSCF6950 DSCF6951I seasoned the roast with Salt, Pepper and bread crumbs, then roasted it for about 1 1/2 hours at 350.DSCF6953 DSCF6957 DSCF6958


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