chicken galantine

Please see below links to Jim and James whole chicken recipes, and why you're there why not subscribe too.

https://youtu.be/cEMS10ok6Pg

https://youtu.be/vphJjzGrQyI

Full recipe and more on my website here's the link.https://www.unclemattscookerylessons....

Chicken Galantine the classic French technique for boning out a whole chicken. Marco Gavio Apicio, a bon vivant Roman patrician of the age of Tiberius, in his famous collection of gourmet recipes "De Re Coquinaria", handed down to us a recipe for "Stuffed Chicken" served at the superb banquets of Lords.
The term galantine is not just for chicken, as it is more about the technique or removing the carcass of the animal while keeping the skin and flesh in one piece, they are usually filled with a stuffing or farce (forcemeat) and then either poached or roasted. Galantine can be served hot or cold, and is a real display of the skilled chef. Having said that if I can do it so can you.