Classic French Technique | Jacques Pépin Debones a Chicken for Galantine

Summary by Krater

Jacques Pépin demonstrates how to bone out a whole chicken, stuff it with spinach, cheese, and bread cubes, tie it into a galantine, and roast it in a pan.

From the video

Answers: How do you bone and prepare a chicken for galantine?

• boning a chicken
• chicken galantine preparation
• stuffing a chicken galantine
• trussing a chicken galantine

Ingredients

• 1 whole chicken
• salt
• pepper
• spinach
• garlic
• cheese
• bread

What it concludes

• You can check the age of a chicken by examining the sternum, as younger chickens have cartilaginous sternums that harden as they age.
• When using cooked stuffing inside a chicken, you do not need to worry as much about internal temperature compared to raw pork meat stuffing.