This was my first attempt at boning out a chicken, and wasn’t entirely successful as I ended up with some wing and leg bone still in. Need more practice I think, but as it is quite fiddly for an amateur I may not do it again in a hurry!! It was worth the effort though, as it did taste good.
Parsley and thyme was from our garden.
1/4 onion, peeled and chopped
1/2 tablespoon olive oil
1 small garlic clove, peeled and crushed
200g gluten free sausagemeat – I used pork
Grated rind of 1/4 lemon
1 tablespoon chopped fresh parsley
1/2 tablespoon chopped fresh thyme
Freshly ground black pepper
1 thin slice ham off the bone
1kg fresh chicken
Prepare the stuffing: Fry the onion in half the oil for 5 minutes. Add the garlic and cook for another
2 minutes. Cool a little. Put the sausagemeat in a bowl and add the lemon rind, parsley, thyme and pepper. Mix in the fried onion. ( This is best done with damp hands so it doesn’t stick to them) Have the ham ready.
Put the chicken, breast side down on a board and using poultry shears or small sharp knife, cut off the knuckles, and end two joints of the wings. Set aside in stockpot for stock. Cut along the backbone and keeping close to the bones cut away from the flesh. Cut out exposed bone above wing joint.
Separate the leg and wing ball and the socket joints and push apart. Scrape the flesh and skin down the two leg joints and ease out the bones. Do the same with the wing joints – putting the bones into the stockpot. (This is the part I couldn’t do properly) Cut away the flesh around breast bone, being able careful not to puncture the skin. Take out the rib cage and add to stockpot. Check that bones and large tendons (silvery threads) have been removed. Cover it with cling wrap and bat lightly with a rolling pin to flatten and smooth flesh.
Place the sausagemeat stuffing down the centre of the bird, arrange the ham slice on top. Pull the sides of the chicken up and fold over to enclose the filling tightly.
Turn the chicken over and place in a loaf tin and brush the top with a little olive oil. Bake in a moderate oven at 190 Celsius for 11/2 hours until well browned. Carefully pour off the cooking juices, add to the stockpot and take the Galantine out to cool.
Cool for a few hours, to make it easy to slice.