Chicken Galantine a la Wheels

All other recipes including your personal favourite and any seasonal tips to share

Postby johnfb » Tue Mar 22, 2011 12:48 pm

BriCan wrote:
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.?



Hi BriCan

Yeah photos would be brilliant, thanks

John
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby wheels » Tue Mar 22, 2011 3:31 pm

Yes please from me as well!

Phil
User avatar
wheels
Global Moderator
 
Posts: 12180
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby DanMcG » Tue Mar 22, 2011 10:05 pm

Me too
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby BriCan » Wed Apr 06, 2011 8:12 am

Ok.

Let me introduce you to my three friends :lol:

Curly Larry and Moe
Image

The operation was a great success, but the patient died. :cry:

Image

I have over a ton of photos to go through which will take a day or two as I am sure you do not want to see them all, but then again you might. :lol: :lol:
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby wheels » Wed Apr 06, 2011 4:00 pm

I'd love to see a 'step by step' of this BriCan.

Phil
User avatar
wheels
Global Moderator
 
Posts: 12180
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby BriCan » Wed Apr 06, 2011 4:16 pm

wheels wrote:I'd love to see a 'step by step' of this BriCan.


I took over 50 photos :shock: and I have still got to do the resurrection :roll:

I could post here or ???
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby wheels » Wed Apr 06, 2011 4:41 pm

I guess 7 or 8 will give the idea of what you've done and can see no reason for them not to be posted here.

Phil :D
User avatar
wheels
Global Moderator
 
Posts: 12180
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby saucisson » Wed Apr 06, 2011 4:47 pm

Or all 50 :)
Curing is not an exact science... So it's not a sin to bin.

Great hams, from little acorns grow...
User avatar
saucisson
Site Admin
 
Posts: 6772
Joined: Sat Mar 04, 2006 8:46 pm
Location: Oxford UK

Postby johnfb » Wed Apr 06, 2011 6:33 pm

saucisson wrote:Or all 50 :)


Yeah dont be so mean...get those 50 up here :lol:
User avatar
johnfb
Global Moderator
 
Posts: 2422
Joined: Mon Aug 13, 2007 10:03 am
Location: Dublin, Ireland

Postby wheels » Wed Apr 06, 2011 7:02 pm

Go on then, all 50! It'll take longer to look at the pictures than to bone the bloomin' chicken!

Phil
Last edited by wheels on Wed Apr 06, 2011 11:33 pm, edited 1 time in total.
User avatar
wheels
Global Moderator
 
Posts: 12180
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby BriCan » Wed Apr 06, 2011 8:09 pm

I was going to say one of two things; one for the least blood and guts and two for all the gory details. :lol:

Or the other way of looking at it is you are kind off outnumbered Wheels, 1 site admin plus 1 mod against 1 mod :lol:

The poor patient laying there is not a chicken but a turkey which does believe it or not takes less time to do that a chicken. :shock:

I will break them up as I have come to realise that there are some who are only on the jungle telegraph and/or might live in remote places where access to HS is/might be non existent
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

Postby wnkt » Wed Apr 06, 2011 10:10 pm

Maybe make a webpage and post the link here so those that want to see all the gory details can but those that dont wont have to wade through the whole thing to read the thread
User avatar
wnkt
Registered Member
 
Posts: 55
Joined: Fri Mar 18, 2011 1:44 am
Location: South Carolina, USA

Postby wheels » Wed Apr 06, 2011 11:34 pm

Methinks that Brican is playing with us to build up the suspense!
User avatar
wheels
Global Moderator
 
Posts: 12180
Joined: Sat Sep 02, 2006 4:29 pm
Location: Leicestershire, UK

Postby DanMcG » Thu Apr 07, 2011 7:41 am

wheels wrote:Methinks that Brican is playing with us to build up the suspense!


Methinks he's doing a good job of it too! lol
User avatar
DanMcG
Registered Member
 
Posts: 1290
Joined: Mon Dec 15, 2008 11:09 pm
Location: Central NY, USA

Postby BriCan » Thu Apr 07, 2011 9:18 am

DanMcG wrote:
wheels wrote:Methinks that Brican is playing with us to build up the suspense!


Methinks he's doing a good job of it too! lol



Image
User avatar
BriCan
Registered Member
 
Posts: 2190
Joined: Wed Apr 07, 2010 12:07 am
Location: West Coast of Canada

PreviousNext

Return to Cookery in general

Who is online

Users browsing this forum: MikeD and 3 guests