A galantine of chicken is boned and stuffed before roasting. Only the very ends of the legs remain to stop the stuffing coming out. This one was an impressive first attempt by Tom who followed Jacques Pépin‘s instructional video.
For the filling cook some chopped onions and finely diced garlic in oil and butter until they are soft and translucent. Add a washed and roughly chopped bunch of spinach and allow to just wilt. Season to taste with salt, pepper and a pinch of nutmeg. Use this as a filling or let your imagination run wild.
michelle picker cooks 