Chicken Galantine a la Wheels

[kimgary]

This is like the magazine offers we get here, the first week you get the enticing photo with a free boning knife handle for 0.99 pence then the rest of the knife and the photo's you have to buy at £7.99 a week.

You have 50 plus photos!!! Thats a year!!!



Games up!!!

Regards Gazza.

[BriCan]

This is like the magazine offers we get here, the first week you get the enticing photo with a free boning knife handle for 0.99 pence then the rest of the knife and the photo's you have to buy at £7.99 a week.

You have 50 plus photos!!! Thats a year!!!.

Sorry; just added (stuffing) 10/12

Games up!!!

Regards Gazza.

Am working off my work puter which I got for $400 brand new, they forgot to inform me that I (the puter that is ) it was short on memory. so have to do from my home puter. Problem is I am at work more that home.

The other problem is that a new client (just taken on) started out with 15Kg of custom bacon three weeks ago, I did something wrong as the order is now up to 40kg a week so back to burning the midnight oil (so to speak).

Please keep your eye on this channel, service will resume shortly.

[kimgary]

Cheers Brican, we are all looking forward to normal service, we sometimes forget that we are mere mortals with lives outside the forum.

Is it going to be in 52 parts???

Sincere regards Gazza.

[BriCan]

Cheers Brican, we are all looking forward to normal service, Is it going to be in 52 parts???

And counting; ----- but don't tell Wheels ----- it will be our little secret

[wheels]

they forgot to inform me that... ...it was short on memory.

That's a bit like my brain!

[BriCan]

As promised

While putting this together yesterday at work (hope the boss dose not find out) I had a phone call enquiring about doing one for Easter, go figure

As promised I will break it into five parts as there are over 50 photos

[BriCan]

Popes nose off and starting to bone from the arse end

Starting to peel away from the back bone using a cloth/rag or in my case my glove
Meat peels away leaving bone clean.

Peeled down the leg sockets

Left side leg joint popped

Tip of knife cutting tendon in right leg socket

Popped open and with the down pressure continue to pull meat away from back bone

Legs are both out, back bone cleaned to just about the neck line

Starting on the neck end by first cleaning across the back bone

Getting ready the separate the wings from the carcase. Notice the white the white circle of fat in the meat? This is the site of the joint.

Wing separated from the carcase

Starting to work on the wish bone as well as the flat bone that lays along side of the back bone

Ready to twist off

Twisting off

Next is the bone that attaches the wing to the back bone

Twist and pull

&

Easy peesy

[BriCan]

Both sides done

Wish bones next

Making sure that the back bone is cleaned away from the meat so it is ready to pull out from the arse end

Pulling the cleaned back bone out leaving the breast bone inside as the two will break apart where the ribs attach to the back bone

Back bone out

Working on the breast bone, peeling the meat away

Both sides done and ready to pull away from meat

The start of the pull

The end of the pull

Wings next

Clean the top of the Humerus joint scraping along the bone to start the cleaning. Once started using a cloth or in my case my glove. Finger and thumb circle bone pushing down while pulling on the top of the bone with the other hand thus cleaning the meat away from the bone.


Popping the joint of the Humerus

Twist and pull

Next the Radius and Ulna

Separating the joint so not to cut through the skin

Cleaning the joint ends of the Radius and Ulna

[BriCan]

Scraping down the bone

Both bones cleaned the same way as the ---- Humerus

Twist and pull

One side done

Legs next – just about done

Femur first, clean around the bone tend to relax here as this part is meaty



Twist and pop the joint cutting through the tendons

Another one out clean – 3 to go

The tricky part, need to clean around the knee joint without going through the skin

Just about done

Done

The innards on the outside

Duck

Chicken

Stuffing ready so we can start to rebuild the poor bunny

Chicken breast

Breast with a good layer of dressing

[BriCan]

Folded neat and tidy for the next stage

Duck breast

Duck breast with a good layer of dressing and the stuffed chicken breast on top waiting to be wrapped


Stuffed chicken breast completely encased within the duck breast


Stuffing the wings and crop

Tools of the trade (my mother was a seamstress)

On the home run

Legs stuffed – layer of dressing along the back bone (where it was) – chicken breast duck breast combination in place with a layer of dressing around it – ready for the final push or is that shove

Nearly there

Done

[BriCan]

they forgot to inform me that... ...it was short on memory.

That's a bit like my brain!

You are lucky, still only at that tender young age where all you have is 'short on memory'.

It seems that you have a long way to go to catch up on us older fellows, our (mine at least) is that we have minds like steel traps --- once it gets in there it never gets out it seems that it gets locked away never to see the light of day.

[NCPaul]

Remarkable lesson BriCan; thanks for taking the time to post all those photos.

[wheels]

Many thanks Brican.

Superb Job.

Phil

[kimgary]

Thanks Brican

That stitching is better than most surgeons I have seen

Regards Gazza.

[saucisson]

Fantastic, and well worth the short wait

Thanks!!!