Lepus wrote:I've never done galantine before. Looks like a good excuse to break out a whole chicken! Plum citrus filling, I think. Anyone have advice to avoid bone fragments from the feet? He suggests trimming after the fact, but I avoid breaking bones when trimming whenever possible.
I've had the same trouble with chicken lolipops, small bone fragments. You need a really clean break. I try to use as little pressure as possible.
Gotta say Jacques Pépin is a chicken master.