Chef Kelly Cattani - November 2018
For this course prepare items in this order:
debone chicken, make chicken jus, stuff and roll chicken, steam chicken (chicken will take at least 1 hour in the steamer, and then about 20 minutes in the oven), rutabaga, celery/radish, parsley and celery leaves for garnish
Free Range Chicken Galantine Stuffed with Pork Sausage
5 large chickens
500 mL Dijon mustard
200 mL maple syrup
Salt and pepper
Olive oil
9 salt and pepper (or fairly plain) good sized raw pork sausages
Debone all of the chickens and immediately roast the bones for the jus.
Combine the maple syrup and Dijon mustard in a small bowl. Remove the casings from the sausages, attempting to preserve their cylindrical shape in the process.
Lay out enough plastic wrap to be able to encase the chicken once it is rolled. Season both sides of each chicken sparingly. Lay the chicken skin side down on the plastic wrap and open it up so that it fills a rectangular area with no gaps. Smear the inside with the Dijon/maple mixture. Lay a row of sausages lengthwise down the center of the chicken. Roll the bird up and then roll it tightly in plastic wrap. Roll it again in plastic wrap, securing the ends.
Steam the galantine until an instant read probe registers the internal temperature to be 165*F.
Remove the birds from the steamer. Carefully open the plastic wrap and transfer the birds to a 400*F oven to crisp the skin.
Remove from oven and slice into portions appropriate for one slice per person.
Chicken Jus
chicken bones
12 L chicken stock
4 onions, sliced thickly
2 Tbsp Cornstarch
200mL red wine
If time allows: chop the chicken bones into 1” long pieces.
Toss bones with oil and roast in a hot oven until well browned. Drain in a perforated pan. Use the drippings from the bones to sear off the onions in a large heavy bottomed pot. A little bit of color on them is ok. Add the roasted bones. Add chicken stock to cover the bones and boil at high heat until reduced by half. Add more stock and repeat until all the quantity of stock has been added to the pot. Let reduce by three quarters. Strain out the liquid and reserve. Discard the bones and onions.
Add the liquid to a smaller saucepan and bring it to a boil. Make a red wine and cornstarch slurry. Add only enough slurry to give the sauce body. Taste and season. Taste again. If needed a very small amount of honey and lemon juice may be added to this sauce to round out its flavor.
Butter Braised Celery and Radish
3 heads celery, trimmed and wash, leaves reserved for garnish!
2 lbs radish, trimmed and quartered
1 cup butter
salt and pepper
Slice celery on an extreme bias so that most pieces are approximately 2” long and 0.25” thick. Combine with the quartered radishes. Cook the vegetables just prior to the time of service.
Melt the butter in a saucepan. When it begins to foam add the vegetables. Keep the heat at medium high. As the vegetables are cooking baste them with the butter from the bottom of the pan. Once they are fully cooked remove them from the heat, season with salt and pepper and serve.
Rutabaga
5 large rutabagas
1 cups butter, melted
Salt
Large dice the rutabagas. Steam them until fully cooked and then place in the bowl of a mixer. Mix with paddle attachment until well smashed. Add melted butter and salt. Taste and adjust seasoning. Hold hot, covered, in a heatproof container, in a bain marie until service.