And today I want to show you a poulet galantine
to start by removing that wishbone here
which you put your knife here on each side
of the wishbone and put your finger here
in the back to remove this triangle here.
And then after that, I cut the skin of the back.
And here, there is not much.
You know, there is the articulation here
and the articulation here, so you have to cut
the articulation here.
Follow the bone.
Yes.
Let your knife follow the bone.
And now I grab it this way too,
and you pull out until you see the little oyster here.
And the same thing on the other side.
Now John has joined.
I'm amazed, I can't even cut
a sandwich that quickly.
(Rachael laughing)
Well, now, you have the joint of the hip.
I cut here, you crack it open.
You cut through the sinew, through the sinew
and you pull out, something on the other side.
You cut it, cut through the sinew and you pull it out.
So that should take you, you know,
about a minute to pull out your chicken.
So here, I have the two filet of the breast
that I'm removing here.
And so now, oh, you can see I have the whole carcass.
Now I have to removed the bone of the leg here.
So you cut around and you use your knife, again scraping.
I'm scraping with the knife around here.
I could watch this for days.
Thank you, and now I go around.
You got to go around the knee.
I go around the knee like this,
and then I'm on the other side, I can scrape again.
(knife scraping)
Okay, you could cut it here but you don't want
to cut it because the skin will shrink too much.
So, I break it. (knife slapping)
I break it like this to remove that bone here.
Now, the bone of the breast,
you hold the bone underneath,
and again, you have to cut all around
underneath the articulation.
I push down and remove the bone here, that's it.
So this is all bone out.
And then, you put this back where there is no meat.
Now, the stuffing.
I have half a pound of Italian sausage.
I have a cup of bread, diced.
And here, you can see I have salt, pepper.
I have a couple of Parmesan cheese.
I have garlic, I have celery, I have shallot,
I have scallion, and I have mushroom,
a lot of it from vegetable.
Then I put about two, three tablespoon
of wine and that's it.
So here, this is my stuffing.
So this is it basically.
So here, you fold the skin in the back.
You bring it back here to its original shape.
And now, I have to tie it up.
Here.
Bring it back.
All right, I put that underneath here,
there, again, and we're ready to go.
That's it.
So now I have my galantine.
Salt, pepper,
okay, and then I'm ready to brown it.
So you want to brown this around two, three minutes
on this tied throughout that.
and then you go into a 425 degree, one hour.
This one is gonna go in the oven.
Nice.
And this one here is the one
which came out of the oven, you know.
So, I took the string out.
Beautiful, it's so beautiful Jacques.
Here, I have the dripping here
and like half a cup of brown stock,
I mean, the brown gravy.
So now, you're ready to sell that.
And a little bit of a beautiful brown gravy here around.
Oh, so gorgeous, Jacques.