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galantine / ballotine

post #1 of 5
Thread Starter 

I saw this video of Jaques Pepin scare the bones out of chicken. ( http://www.youtube.com/watch?v=kAekQ5fzfGM ) In  an effort to further my techniques in cooking I'd like to try the same. I plan on doing the same thing, with similar stuffing, but I have no idea how for how long or what temperature I should cook it at. Any recommendations? The bird I have is 4.11 lbs with gizzards. Thanks for helping make my dinner a success!

post #2 of 5

It's much like any other stuffed bone-in bird really. Get internal temps up to 160, particularly in the stuffing.  Roasting is simplest but some people then feel the terms are misapplied (http://chowhound.chow.com/topics/746570)

 

They can be poached, then flash roasted for browning and so on.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 5

I've never done a whole chicken but I've done the following recipe - except I did it with chicken breast (for someone who didn't like dark meat - if it was for me I would have used the legs). I find the instructions super easy and the result is quite fancy. Don't do the bacon if you don't want to - that way you can sear the chicken skin on the skillet instead.

 

post #4 of 5
Thread Starter 

Thank Phatch for reminding me to stick to the basics. I don't have a thermapen or anything yet but I'll make sure to grab an internal thermometer and some cotton butcher chord before I go home. Thanks for the cool tip French Fries! I haven't seen that blip from the F-Word. I always thought that Ramsey has the same cinematographers as Top Gear! So... well... British!

post #5 of 5

Great Ramsay recipe FF.

Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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Gebe Gott uns allen, uns Trinkern, einen so leichten und so schönen Tod! Joseph Roth.
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