Livin' the kosher dream
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July 5, 2013Posted by on
I’ve been looking for a good recipe to make and write about to get back into the whole blogging thing…It’s been rough, but I think I found it. Basically, chicken galantine is essentially keeping a chicken whole, while removing all of the bones, then stuffing it, wrapping it all up, and cooking the sucker.
Now, I know what you’re thinking…chickens have bones?? The long answer is – yes.
I personally love the art and technique of butchering. I’ve always been intrigued by it, because it is an art and it’s pretty much not appreciated. Lately whenever I can, I like to buy whole chickens, and chop it up into it’s different parts, and I don’t know why, but there’s this more accomplished feeling, when you realize that one whole chicken, can produce so many components to the meal. Like in our dish for example – I used the remaining carcass to make a stock, and the scrap chicken to make the filling. Then I used the stock to make the gravy that went with the dish. It’s kinda like the circle of life, man…it’s super deep.
Whatever, philosophy class aside, I’m not gonna say this is an easy technique to do, but trust me when I say, that if I can do it, so can you. It does help to have a little bit of knowledge of what parts are what though. So without further ado…chicken galantine.
Ok, this recipe comes from the great Jacques Pepin, and he has a great Youtube video, which I recommend watching if you’re gonna venture into this. You’ll also have to excuse me for not having great step by step pictures.
One thing to know before going into this, is you know how chickens have “white and dark” meat? Well, in general, whenever an animal uses a particular muscle for longer periods of time, as opposed to quick bursts, the muscle will be darker. So for example – a chicken pretty much uses the muscles of its legs all day, when it sits, stands, walks, etc..so it needs those muscles constantly. However, a chicken doesn’t really use its wings all too often. Every once in a while, it will use them for a moment. The machinery needed to run these muscles are different, and that’s why they taste different.
(Quick science detour – You can skip this part if you want [but the rest you can’t!] – Basically, the muscles that are used for longer periods of time, need fat and oxygen in order to work, which it gets from the bloodstream in the form of hemoglobin. Hemoglobin then gives the oxygen to myoglobin, which stores it until the cytochromes are ready to oxidize it. The myoglobin is what gives these muscle fibers its dark red color [what’s interesting is, there are different configurations to myoglobin and depending on that configuration is what color the meat will be…ranging from purple, to red, and brown…but I digress]…anyway, with white meat, since the body needs the energy pronto, it doesn’t rely on the blood stream to deliver its nutrients, rather, the muscle has energy stored within it, in the form of glycogen, and converts that into energy without having to wait for blood to bring stuff. And while we’re on the topic, if you thought about it, you would understand why a duck is different than a chicken…it actually uses it’s breast muscle for long periods of time, and that’s why there’s no white meat on a duck, and why it’s freaking delicious…this is also why a tuna, and to a lesser extent salmon is different than bass or flounder…see where I’m going with this?)
Ok back to our chicken, one of the challenges in cooking this (or chicken in general for that matter) is cooking the white and dark meat to the right point, and since they both are done at different temperatures (white meat – needs to be cooked no higher than 140, and dark meat has to exceed 155ish in order for it to be melt in your mouth [that has to do with the connective tissue breaking down into collagen…more on that another time]), so we’re going to have to keep that in mind once we’re done with the whole carcass breakdown thingy…wait…it’s been like 6 paragraphs, and we haven’t even started cutting the bird??? Yeesh, this is gonna be a long post…I know, but it’s been a while…I have a lot to say.
Ok, Ok…let’s get cutting. First thing to do is remove the wish bone by making slits along the backside, and digging your fingers in, and pulling it out.
Then, lay the bird on the side, and cut through the skin along the spine. Then we’re going to separate the tips and the flat off of the wings to leave just the mini drum stick. (I know this is hard to describe without good pictures, but it was hard to take pics, so just do yourself a favor and watch the video)
All right, now the next part happens pretty fast, but the idea is this – All we’re going to be cutting from here on in is the knee and shoulder joints…the rest will be separated just by pulling everything apart (again, watch the video). Once you have both shoulder joints separated, you can basically pull the whole carcass down, and then you’ll be at the knee joint and will need to cut that also.
Once that’s done, this is what you’ll have -
The only bones left are two in each leg, and one in each shoulder.
To remove the leg bones, take the back of your knife, and gently scrape away at any meat clinging to the bone, and when you reach the actual joint, you’ll have to cut in order to separate (need I say watch the video again?)
Then to remove the bone, I pretty much whacked the ankle, to break the bone, and removed the bone through the thigh. For the bone in the shoulder, you can actually just push it out.
Ok, so now we’re ready to fill the pollo. I kinda went on a riff on our chicken crepes (which I’m sure still is emblazoned in your memory because it was so awesome), which is a big hit in this family.
I sauteed onions and mushrooms, and after they were good and soft, I added some flour, and stirred to combine. Then I added some of the stock and let that come to a simmer, and then added our reserved chopped up chicken.
Transfer to chicken, and fill the bird, making sure to stuff the filling into the legs and shoulders.
Then, roll it all up
and tie it like a large roast.
I then salted it, and placed it in the fridge over night. Leaving it in the fridge over night helps for two reasons. One I was able to go to sleep, because I was super tired. But mainly, it dries out the skin, which helps to brown the chicken better.
When you’re ready to cook, since we’re going to be roasting the chicken (ie – high heat, and uncovered), considering what we discussed earlier, we needed a way to figure out how not to overcook the wihte meat, while the dark meat continues to cook. One method I’ve used before is to pplace aluminum foil over the white meat for the first portion of cooking.
Now since there’s only so much more I can discuss, essentially there are three ways to transmit heat/energy and cook something, conduction, convection, and radiation. Without getting too much into it, placing aluminum foil on the chicken prevents radiation from transmitting energy, and thus eliminates part of what will cook the meat. Confusing? Great!
So I put the bird in at 400 for about 45-50 minutes, covering the white meat with aluminum for about 20 minutes of that.
And that’s it. Now you just have to cut it up.
I served it with a mushroom sauce (gravy made with the stock, along with sauteed mushrooms recipe here)
Well, I know the 9 days are coming, and my timing might not be the best, but you know what? I don’t care! Plus, as I’m sure you saw in the title, it’s my 3rd anniversary for this here li’l website. So go me…I’m not exactly sure what the accomplishment is, but hey, lets just celebrate.
I also hope to be able to blog more now that I’m officially unemployed (ie I finally am done with my residency, and I’m looking for a job), so here’s another empty promise that I write some more…but you know I’ll probably disappoint.
Watch Video here
Based on this recipe
- 1 whole chicken, deboned, but left whole
- salt and pepper
- 1 Small case of Mushrooms, diced
- 1 small onion, diced
- 1 clove garlic minced
- leftover chicken from the last time you made stock
- 2 tablespoons flour
- 1 batch of mushroom sauce
- Debone chicken, watch Chef Pepin do it in video above
- Salt and pepper the insides of the chicken
- Sautee mushroom and onion, until soft, about 5-7 minutes
- Add flour and cook while stirring for another 2-3 minutes, until toasty
- Add garlic, and cook for another 30 seconds
- Add broth, and bring to a boil, and cook for another 7 minutes or so, until thickened.
- Add reserved chicken scraps, and stir to combine
- Take mushroom chicken mixture, and stuff chicken, ensuring to placed stuffing into legs and shoulders.
- Roll up chicken, and tie into a roast.
- Set chicken on a rack, salt and pepper the bird, and place in fridge over night (optional)
- When ready to cook, preheat oven to 400
- Place piece of aluminum foil over white meat, and cook chicken for 15-20 minutes, remove foil, up the heat to 450, and cook for another 15-20 minutes, or until ready (135 for white meat if using thermometer)
- Allow meat to rest before carving at least 30 minutes.
- Slice and serve with mushroom sauce
January 29, 2013Posted by on
Hey friend, so you know I like you right? Well that’s why I am nice enough to let you in on the secret to perfect beer battered onion rings. No more will you be forced to eat onion rings which have no coating. We’re talking crisp, yet airy onion rings. That’s something you want isn’t it? Of course it is. If you tell me you don’t like onion rings, I don’t know if we could be friends.
That being said, I do have one caveat. You see apparently someone over at Joy Of Kosher thought I was pretty cool, and they actually asked me to do this guest post over on their blog, so if you want the ultimate secret to perfect Beer Battered Onion Rings, you’re just going to have to click on any of these shiny words. Or this one. You can also try this word…they all work. While you’re over there you can also vote for me as one of the Best Kosher Food Blogs, but you’re going to have to scroll all the way to the bottom, because I currently have a grand total of 2 votes (thanks mom and dad!)!
Anyway, go over there and make those onion rings, because they’re really awesome, but while you’re at it, and you have all that oil ready for some frying, why not make a blooming onion??? Genius, right? The batter is different than the one for the beer battered ones, and really the only thing that makes a blooming onion, is the preparation.
Take your onion, oh and we’re using the sweet Vidalia types, and peel the skin off while keeping the onion whole. Then you’re going to want to cut it into wedges without going all the way through the onion. Kind of like cutting a pizza, I guess…somehow…So start by making a cut from pole to pole, but don’t go all the way through. Then make a cut perpendicular to that one, again avoiding cutting all the way through, and keep on going until you have wedges.
Place the onion in some ice water, and gently start teasing apart the “leaves.”
Mix together 2 eggs, and set aside.
Also mix together 1 cup of flour, with whatever spices you see fit (I used, salt, pepper, garlic, onion, and cayenne…but use whatever you want, you can’t really go wrong). Pour enough hot water into the flour mixture that a thickish batter forms (like a thin pancake batter).
Dip the onion into the eggs, and then the flour mixture, and fry until golden-brown, about 15 minutes.
If we’re making blooming onions, you got to have a dipping sauce right? So I threw together mayo (about 1/3 cup), a splash of cider vinegar, sriracha, paprika, and mustard, and mixed it all together.
Now the only issue I had with the blooming onion is it’s a pain in the butt to handle, and trying to keep all the leaves together, and all that…so I thought to myself, why not screw the whole blooming onion thing, but make those leaves anyway. So for batch #2, I did the same exact thing, but this time, I cut all the way through. That way, every last part of the onion was coated with the coating, and it fried up so much nicer. Plus, it was easier to handle post-frying, and also easier to dip. So unless you’re after the esthetics of a blooming onion, I say, go for the second way, it’ll be much easier for everyone.
Another note – if you haven’t read the beer battered onion ring post (and seriously, why haven’t you yet?…oh you’re not sure where the actual post is?? Well why didn’t you say so…click here), the onions were soaked in a salt-water type of soak (we used beer in that recipe, but any salt water solution will work) to pull out the moisture from the onions, which if you use sweet onions, will have a lot of moisture so it will really benefit from the soak, which I didn’t do, and the final product did end up a little mushier than I wanted, and I think now’s a good time to end this extremely long run on sentence, no?
I’d love to hear what you’re planning on making for your superbowl party.
- 2 large Vidalia onions
- 3 cups oil (or enough to cover the onion)
- 2 eggs
- 1 cup flour
- Garlic powder
- Onion powder
- Cayenne Pepper
- Hot water
- 1/3 cup mayonnaise
- 2 tablespoons sriracha (or any type of hot sauce)
- 1 teaspoon cider vinegar
- Hot paprika
- Mustard powder
- In a heavy bottom pot, heat up the oil over high heat (if using a thermometer, you want it to register about 350 before frying…if you don’t have a thermometer, you can either use a popcorn kernel which pops around 350, or you can use a wooden chopstick, and it should bubble around the chopstick when the oil is hot enough)
- Peel the outer layer of skin on the onion while keeping the onion whole. Then to make the blooming onion, cut through the onion, but not all the way through, and make wedges by cutting perpendicular to it, and continue going until you have a bunch of wedges as illustrated above. Alternatively, you can make the blooming onion by just making the “leaves,” by cutting all the way through.
- If you want, and I didn’t do this, but I recommend it, salt the onions after you cut them, and let them sit for 20-30 minutes to allow the moisture to come out of the onions
- Mix together the eggs and set aside
- Mix together the flour, salt, pepper, garlic, onion powder, and cayenne, and add enough hot water to form a thin-ish batter
- Dunk the onion in the egg, and then the flour mixture, and when the oil’s ready fry the onion until golden brown, about 13-15 minutes
- While the onion’s frying, make the dipping sauce – Combine the mayo, sriracha, vinegar, paprika and mustard and mix to combine
October 5, 2011Posted by on
I was trying to figure out a way to incorporate some of simanim into our meal for Rosh Hashanah, and got this idea from Pragmatic Attack, another kosher blog, and also a Jets fan, although I don’t know if that’s something we want to bring up nowadays…sigh…All right, back to food…at least food doesn’t lose to the Ravens, while I’m constantly surrounded by these annoying Ravens fans…but I digress.
I really wanted to call this post “allium fritters” because I basically had an allium family reunion in the pot with this one, but I didn’t…good story huh? You see, when I saw the idea for leek fritters, I thought to myself, why stop at leeks? Let’s go with total allium domination. Alliums are a family of plants that include: onions, shallots, leeks, scallions, and garlic among other stuff, so I figured let’s combine it all together, and make the craziest fritter ever…and you know what I did? Just that.
First a word from out sponsor – Mr Leek. Leeks have that oniony taste, but a little more mild, but did you ever notice every recipe that you ever see with leeks calls for them to be rinsed clean? Well the reason is, as leeks grow, the farmer continuously kicks dirt over it to cover more of it (called “hilling”), so the dirt gets in between the layers.
That’s also why the top half or so is greener than the bottom half, because sun produces chlorophyll, which is green and bitter for that matter, and why we discard that half of the leek, and, full circle, why mr farmer kicks dirt on the leek to cover it. Huray for science!
Anyway, start by cutting up your alliums (are you sick of that word yet? because I am), and sautee the leeks, onion, and shallots in the oil until they’re translucent and tender, about 5 minutes.
Then add the minced garlic, and cook for another minute. Remove the whole shebang from the heat, and allow to cool. At the last minute, I decided the scallions would be better off raw, and not sauteed, so I combined it with the cooked onions.
Then added flour, salt, black and white pepper, to taste, and added the eggs, and mixed it all together.
I then heated up some oil in a skillet, and dropped in spoon fulls of the batter to cook them…kind of like latkes. I fried them for about 2 minutes per side, and allowed them to drain on a paper towel lined plate.
Until next time.
Leek (Allium) Fritters
adapted from Pragmatic Attack
- About 1 pound of mixed alliums (geez! enough) – leeks, onions, shallots, scallions, garlic
- Vegetable oil
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 3 eggs, beaten
- Chop up your veggies, and heat 2 tablespoons oil over medium heat, and sautee the leeks, onions, and shallots, until they become translucent, about 5 minutes. Add the minced garlic, and sautee for another minute.
- Remove from fire, and add them all to a bowl, and allow to cool, and add the chopped scallions.
- When cool, combine flour, salt, and white and black pepper adjusting seasoning to taste, and add eggs, and mix to combine.
- Heat up about 1/3-2/3 cups of oil in a skillet over medium-low heat, and drop in the batter by the spoon full and fry for about 2 minutes per side.
- Drain on a paper towel lined plate.