How interesting Ashley, I've seen the dish but not the term before - thanks for the information. Here are some recipes for you. I also ran across Paul Prudhomme's Turducken recipe on the Web the other day:

http://www.chefpaul.com/turducken.html

and in our Thanksgiving Recipes on the Net section we have a link to a page with a Turducken recipe including photos of the process:

http://www.recipelink.com/thanksgiving.html

Betsy

Author: Jean-Pierre Haddad
Date: 1995/04/28
Forums: rec.food.cooking

Many of us will have a long weekend until tuesday. Some will go away, to
visit friends living in heavenly places, or just discover new food treasures.
*Drive safely.*

The journey may take several hours and a picnick basket is most appropriate
for the occasion. How shall we garnish it? Everyone has his own idea.
But let me suggest a dish which my aunt Therese helped become famous in our
family. It is a chicken galantine. At home we decorate it with a jellied
mayonnaise flavoured with lemon or tarragon. For an outdoor lunch you can
replace it with a dry condiment.

CHICKEN GALANTINE

Have a chicken completely debonned. Set aside the skin. Cut the breast and
the legs in fillets. Saute them in a little oil just enough to seal the
juices inside. Have also few slices of smoked red tongue. Put the meats into
a deep plate and pour on them 1/3 glass port or brandy. Do not flame :)

Take the remaining parts of the chicken, add the same amount of lean veal or
beef. If you are not concerned with calories, add some animal fat. Mince all
these meats. Add 2 eggs and season with port or brandy, salt, pepper and
nutmeg.

There are always two ways to continue, the easy one and the more complex one.

The complex way says: On a table, lay flat a clean white piece of material.
On it lay the chicken skin which has been reserved. Then put half the minced
meat. Put some green pistachio nuts (for the colour). Next put the fillets
which have been dried from their marinade. Cut the tongue into thin stripes
and put them also along the fillets. At last, cover with the remaining minced
meat.

Fold up the edges of the skin and roll it very thight. The galantine must
have the shape of a big sausage. Roll the material around it and with a string
keep it tied up.

Poach the galantine for 20 minutes per lb in a chicken stock made with the
bones and one packet of instant flavourless jelly which has been dissolved in
cold water. Then cool it under a plate with a weight of 2 to 3 lbs on it.
It will help the slicing the following day.

The easy way says: Take a large plastic bottle, e.g. oil or 1.5l coke. Cut
the top in order to get a perfect cylinder. Fill in 3/4 of the minced meat in
such a way that it covers the bottom and the sides of the bottle. Make a kind
of well in the middle. Place the fillets and the tongue in the same way as
above. Cover with the minced meat.

To cook, boil plain water in a deep pan and place the bottle inside so that
the water arrives to 2/3 of its height and cover with a lid. Cook for
30 minutes per lb. Cool it completely with a weight on the top of the meat.
The following day, cut through the bottle. You get a roll that is easy to
slice.

It can be served on a slice of whole wheat bread with lettuce, gherkins and
olives. I have baked my bread already. It tastes delicious. Next week I shall
start pickling my olives nicoises.

Bon appetit!
Jean-Pierre

Recipe: Filipino Chicken
more options
Author: Elizabeth & Keith Falkner
Date: 1998/03/26
Forums: rec.food.cooking

Galantina Philippine Style

Another dish that can be prepared for noche buena is the chicken galantina. Galantine is like embutido except that you wrap the stuffing in the chicken's own skin, then roast it. It can be served hot or cold.

The following recipe is by Mely Jumarang. It was included in The Dinah's Cupboard Cookbook and is being reprinted with Dinah Koo's permission. Mely worked for Dinah's catering business for 15 years and had the honour of cooking for Julia Child on one of the culinary doyen's many visits to Toronto.

1 4-lb chicken
4 Chinese sausages
2 lb lean ground pork
4 eggs
1 cup finely chopped onions
1/2 cup coarsely chopped olives stuffed with pimiento
4 cloves garlic, crushed
1 cup sweet mixed pickle relish
1/2 tsp pepper
2 tsp salt
1 tbsp Worcestershire sauce
1 tbsp soy sauce
2 tbsp oyster sauce (optional)

1. Prepare the chicken. With sharp knife, remove tip and first joint of wings. Remove the tail. Starting from the tail end and working towards the neck, separate the skin from the meat with a sharp paring or boning knife and carefully pull away the skin. Do not tear or cut the skin as it will be the casing for the meat. The skin should come away easily and all in one piece. The only areas of difficulty may be the legs and wings. The skin can be pulled gently off the legs, inside and out, just like a pair of socks. You may need to use the knife at the end of the drumstick where the skin may still be attached to the bone. When you reach the wings, the skin can be removed in the same manner as the legs. Stitch neck end closed and, if necessary, pull in the skin of the wings and legs so it falls inside the skin of the body.

2. Preheat oven to 400 degrees F.

3. Scrape meat off bones and cut into cubes. In a food processor fitted with a steel blade, process the meat until finely ground. Place in a large mixing bowl. Process the Chinese sausages until finely chopped and add to the chicken meat. Add ground pork, eggs, chopped onions, chopped olives, crushed garlic, relish, pepper, salt, Worcestershire sauce, soy sauce and oyster sauce. Mix together. Test flavour by frying a small amount of the mixture, cooling, then tasting. Adjust seasonings if necessary.

4. Stuff chicken skin with mixture. Stitch the end closed. Pat into a neat oblong shape and wrap with a double layer of foil. Place on baking sheet and bake for 1 1/4 hours. Preheat broiler. Open foil and brown the top of the galantine for 1 or 2 minutes. Allow to cool for at least 5 minutes. Allow to cool for at least 5 minutes before slicing, to allow the juices to set. May be served hot or cold.


Roasted Capon with Spinach-Walnut Stuffing
Sunset Recipe Annual 1997

Prep and cook time: About 2 hours

Notes: Request a capon or large roasting chicken ahead. Have the butcher
bone it, including the legs and wings (as for a galantine); remember to
ask for the bones (to simmer with the reserved mushroom liquid and marsala
for a flavorful sauce).

Makes: 8 servings

1 ounce (3/4 cup) dried porcini mushrooms
1-1/2 cups finely chopped onion
2 cloves garlic, minced
1 tablespoon olive oil
About 1 pound fresh spinach
1 capon or roasting chicken (about 7 Ib.), boned
1/2 teaspoon each salt and pepper
3/4 cup walnuts, chopped
2 tablespoons raisins, chopped
2 tablespoons chopped fresh rosemary leaves
3 tablespoons butter
About l/2 cup dry marsala
About 1 tablespoon brandy
Reserved capon or chicken bones

1. Place mushrooms in a bowl; cover with 2-1/2 cups hot water and soak at least 20 minutes. Scoop mushrooms from water and squeeze dry, then coarsely chop. Strain soaking water through a coffee filter or paper towel to remove any grit; reserve.

2. In a 10- to 12-inch nonstick frying pan over medium-high heat, cook mushrooms, onion, and garlic in oil, stirring often, until just golden, about 6 minutes; set aside.

3. Wash spinach leaves and discard tough stems (you need 8 cups lightly packed leaves). In a 4- to 5-quart pan, bring about 2 quarts water to a boil over high heat. Add spinach and blanch 30 seconds; drain in colander and press to remove as much water as possible.

4. Lay boned bird flat, cavity up. Pull split open legs together to form a square. Fold inner breast (breast fillets) toward legs to cover skin. Sprinkle meat with half the salt and pepper. Cover interior of bird with spinach leaves. Then evenly spread mushroom mixture over spinach and top evenly with walnuts, raisins, and rosemary; sprinkle remaining salt and pepper over all.

5. Starting from the leg edge, roll up bird so leg meat will be in the center and white meat on the outside.

6. Using cotton string, tie roll every 1-1/2 to 2 inches to contain filling and to form a cylindrical roast about 16 inches long. Rub butter all over bird; sprinkle with about 2 tablespoons marsala and 1 tablespoon brandy.

7. Wrap in cooking parchment; fold paper edges shut (as you would with butcher wrap). Set parchment-wrapped roast in an 11- by 17-inch baking pan.

8. Bake wrapped bird in a 375 degree F oven until internal temperature is 160 degrees (stick an instant-read thermometer through parchment), 45 to 50 minutes.

9. Meanwhile, to a 3- to 4-quart pan over medium heat, add reserved porcini soaking water, bones, and remaining marsala and bring to a boil. Reduce heat, cover, and simmer 30 minutes. Strain cooking liquid and discard bones and other particles; spoon off fat and discard. Return strained liquid to pan. Over high heat, boil juices until reduced to 1/2 cup, about 15 minutes; set aside.

10. Let bird rest 15 minutes before slicing. (If making ahead, leave unsliced bird in parchment, cool, then refrigerate up to 1 day; chill sauce separately. Reheat wrapped bird in a 350-degree oven until hot, 30 to 40 minutes.) Unwrap and lift to serving platter; remove strings. Add any cooking juices from paper pouch to reduced sauce and reheat until hot. Cut bird into 16 to 20 slices about 3/4 inch thick. Serve bird with the sauce to add as desired.

Per serving: 609 cal., 52% (315 cal.) from fat; 59 g protein; 35 g fat
(9.7 g sat.); 12 g carbo.; 324 mg sodium; 175 mg chol.