[even stephen]

I usually bone the chicken whole starting from the back of the chicken,
going down both sides. When boned, I will butter fly the breast and thigh
meat to cover all the exposed skin. I then spread the chicken out on plastic
and cover with a layer of plastic wrap meat side up, then tamp out meat with a mallet. The filling for me is usually about 80% ground or processed chicken and 20% panada or cream and white bread.......then fancy it up with whatever flavors you care to......dried fruit or any number of different nuts, vegetables, whole boiled shelled quail or duck eggs, etc......it can really be anything. Cull fat is a way to get a smooth finished look, but you can always
just tie it as well. Its truly old school, but, a great way to make a lot out of a little. I prefer duck for the fat content, but, chicken works well also. I usually stick with the same meat as the boned bird, although, many use
any number of different meats. Foie Gras is a great thing for the force as well. Good luck......Much prefer what you would consider a Ballantine. I guess for all
practical purposes a roasted version of a galantine. More versatile in a restaurant
setting these days. You can serve about ten people with one duck and a little extra
duck breast. Good luck and have fun. By the way, for ballantines I suggest tying
with butchers twine, it seems to mantain shape a little better than just wrapping in
cull fat......