Posted: Tue Oct 11, 2011 3:02 pmCool stuff there Brican,
I found this thread in a search for Galantine. Mine pales in comparison to the turducken above, but here it is in all its glory
I discovered it's way easier than you might think it would be and it's mostly just peeling the meat from the skeleton with some small cuts interspersed. It took me maybe 15 minutes?
Here's my 1. deboned chicken carcass, 2. stuffed with a mix of braised kale and onions, feta cheese, herbs and shallots and tied up, 3. roasted. 4. sliced and plated with Green salad, & potato turnip au gratin.
I found this thread in a search for Galantine. Mine pales in comparison to the turducken above, but here it is in all its glory
I discovered it's way easier than you might think it would be and it's mostly just peeling the meat from the skeleton with some small cuts interspersed. It took me maybe 15 minutes?
Here's my 1. deboned chicken carcass, 2. stuffed with a mix of braised kale and onions, feta cheese, herbs and shallots and tied up, 3. roasted. 4. sliced and plated with Green salad, & potato turnip au gratin.
