Chicken Galantine a la Wheels

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Chicken Galantine a la Wheels

Postby DanMcG » Sat Mar 19, 2011 2:26 pm

I just wanted to thank wheels for his blog post on deboning a chicken and making a duxelle.
http://localfoodheroes.co.uk/?e=628

My duxelle was with mushrooms, onion, spinach, garlic, smoked pork loin on one side and some spiced capocollo on the other. Mine doesn't seem to be as reduced as Phil's, but for a first time it was pretty tasty.
Duh .....After some researching (looked up duxelle in the dictionary) I found that a duxelle is taken down to a paste consistency.



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Last edited by DanMcG on Sat Mar 19, 2011 2:58 pm, edited 1 time in total.
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Postby grisell » Sat Mar 19, 2011 2:40 pm

Looks great! Was it difficult?
André

I have a simple taste - I'm always satisfied with the best.
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Postby DanMcG » Sat Mar 19, 2011 2:56 pm

No it was relitivly easy considering it was a first time for me.
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Postby wheels » Sat Mar 19, 2011 5:54 pm

Brilliant job Dan.

It's amazing how easy it is using this method from Jacques Pepin:

http://www.youtube.com/watch?v=kAekQ5fzfGM

Phil
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Postby johnfb » Sat Mar 19, 2011 7:35 pm

Yeah, Wheels irritates me he's so bloody good at everything... :D
Fair play to him for sharing his wisdom though.
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Postby wheels » Sat Mar 19, 2011 8:52 pm

A rare breed indeed, a TV chef who you can actually learn something from.

Phil
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Postby BriCan » Mon Mar 21, 2011 5:30 am

I cheated. :oops:

I boned it out from the inside out :shock: only bones left in was the wing tips as I still av not devised a way to do it. :roll:

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Postby wheels » Mon Mar 21, 2011 10:55 am

Wow, just wow! Nothing else to say really. I'm finally lost for words.

Phil
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Postby johnfb » Mon Mar 21, 2011 7:27 pm

wheels wrote:Wow, just wow! Nothing else to say really. I'm finally lost for words.

Phil



Then we should have put this picture up ages ago .... :P
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Postby BriCan » Mon Mar 21, 2011 8:14 pm

johnfb wrote:
wheels wrote:Wow, just wow! Nothing else to say really. I'm finally lost for words.

Phil



Then we should have put this picture up ages ago .... :P


:shock:

Just keep it to yourself, that's a turkey (15lb finished weight) with a chicken stuffed inside a duck stuffed inside a goose. All done inside out :lol: :lol:
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Postby johnfb » Mon Mar 21, 2011 9:00 pm

How do you bone something from the inside out...do you have a guide to this...sounds really interesting
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Postby DanMcG » Mon Mar 21, 2011 9:35 pm

johnfb wrote:
wheels wrote:Wow, just wow! Nothing else to say really. I'm finally lost for words.

Phil



Then we should have put this picture up ages ago .... :P


LOL John thats a good one....Sorry Phil, I had to laugh.
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Postby BriCan » Mon Mar 21, 2011 9:44 pm

johnfb wrote:How do you bone something from the inside out...do you have a guide to this...sounds really interesting


Self taught. :cry:

Comes from the butchering course I did at college, one of the things they drummed into us was learning the skeletal system so that when you look at a side of beef hanging on the rail you do not see the meat only the skeleton.

I have to do one for a client so will take photos as I go if that’s any help.?
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Postby wheels » Tue Mar 22, 2011 12:37 am

DanMcG wrote:
johnfb wrote:
wheels wrote:Wow, just wow! Nothing else to say really. I'm finally lost for words.

Phil



Then we should have put this picture up ages ago .... :P


LOL John thats a good one....Sorry Phil, I had to laugh.


:lol: :lol: :lol: Fenian xxxxxxxx! (censored)

Phil
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Postby johnfb » Tue Mar 22, 2011 12:47 pm

wheels wrote:
DanMcG wrote:
johnfb wrote:
wheels wrote:Wow, just wow! Nothing else to say really. I'm finally lost for words.

Phil



Then we should have put this picture up ages ago .... :P


LOL John thats a good one....Sorry Phil, I had to laugh.


:lol: :lol: :lol: Fenian xxxxxxxx! (censored)

Phil






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