One of our more popular posts is this recipe for a roasted chicken galantine, a play on the classic French dish that roasts a boneless, stuffed chicken to serve hot rather than the traditional method of poaching and serving cold. And while I’m not the most efficient at getting a chicken boneless without tearing the skin, I’ve gotten a lot better at it — so much so that I rarely have to watch the Jacques Pepin video embedded in that original post for pointers anymore. The galantine takes a bit of work, but the results are so attractive and tasty that I just can’t help wanting to make one every time I get my hands on a whole chicken. Such was the case last week, when I used one of the Farm Girl Natural Foods chickens gifted to us by grower Katie Short to make a bird stuffed with bread crumbs, bacon, and some linguiça that also came from the Arkansas farm. I did more cooking than picture taking last weekend, though, and didn’t get any good shots of that lovely bird — so I went to Hillcrest Artisan Meats today and bought another one of Katie’s chickens, not only to get some pictures, but also to taste that delicious chicken once again. We served the galantine with a blend of mashed celery root and potatoes and some French-style green beans.
Sausage stuffed galantine
- One whole chicken, de-boned (see previous post for de-boning instructions).
- 3/4 pound sausage. Use whatever sausage you like. Or make your own by seasoning ground pork to taste.
- 1/4 pound bacon, cut into lardons.
- 3 tablespoons diced shallots
- 2 cloves minced garlic
- 1 cup dried bread crumbs. Roughly tear your own and let dry overnight or just buy the pre-bagged kind made for stuffing.
Brown your sausage in a skillet, place into a bowl and set aside. Brown the bacon and add it to the sausage, reserving the fat. Use the bacon fat to saute your shallots and garlic, just until the shallots start becoming opaque (do not brown them). Add shallots, garlic, remaining bacon fat, and bread crumbs to the bowl, stirring to mix. Stuff your galantine and truss (again, see previous post for instructions). Roast for 20 minutes in a 300 degree oven, then finish for 10-20 minutes at 400. Because there are no bones in the bird, it will definitely cook faster.
Mashed celeriac and potatoes with dill
- 1 medium celery root, peeled
- 1 cup or so peeled potatoes. I say “or so” because my amount of potatoes was the rest of a bag of baby Yukon Golds that I had left over from a previous recipe.
- 4 tablespoons butter
- 1/4 cup sour cream
- 2 teaspoons dill
- salt and pepper to taste
Peel and chop your celery root. Blanch for five minutes in acidulated water (use vinegar or lemon juice). Drain and add fresh water, bring back to the boil. Boil blanched celeriac and potatoes until both are soft. Mash with the butter, then add the sour cream, dill, and salt and pepper. Adjust seasonings as needed. Serve immediately.
This meal was a lot of fun to make, not only because I was cooking with a new ingredient, but also because I was once again using some quality local product. Happy cooking!