Our final chicken Gallantine was serve warm with a Petit Salad, some seasoned carrots and a Voloute Sauce. The Musseline tasted a bit to "livery" to me, but the degree of doneness was good.
You will notice that we use a lot of the same vegetables as accompaniments to our plates. That is because since we are a "Farm To Table" organization, we only use what is in season, what grows naturally and we try to use up all parts of animals and food, wasting them minimum possible. This way we will be helping nature and the environment.
We also had some Free form Apple Pies for desert, but since they were open pies and not pre baked, the green apples (that were so deliciously caramelized) ended baking before the dough, so the dough was still raw when it came out of oven. Next time we should bake them closed or add some juicier toppings so that the bake uniformly.
As first plate we had a Potato Chowder soup which was very tasty and fine to the mouth feeling. We flavored it with some crispy baked bacon, chopped green onions and a dab of Sour Cream.
Hint: 1) When baking your bacon, lay it flat on a sheet pan and bake in in low heat) 325 degrees F. Bacon should always be baked so it doesn't wrinkle and brown to much.
2) A special touch to this soup was a bit of heavy cream that we mixed in the sauce (only 7%). This added a lot if richness without adding to many calories.
As usual Boris (Our starter) made us a delicious thick and caramel colored cruste Mishe.
Just a reminder: Once the bread is out of the oven, give it at least 15 minutes before cutting so that the gluten settles. This will make it taste a lot richer and whole.
The butter we served with our Mishe was plain organic unsalted. I decided to put it on a pretty plate it order to give it some charm.
"Simplicity is the maximum of Sofistication." (Leonardo D'aVinci).
Once we rolled the Mussolini Paste in the chicken breast we Trussed it (tied it up), browned the outside in the pan, in order to give it some color and extra external flavorings, this is called the Millard Reaction.
Maillard Reaction-chemical reaction that occurs when heated proteins react with carbohydrate molecules, resulting in browning and flavor changing.
Now we fired the meat in the oven until it reached the correct internal temperature.
Once the chicken was deboned we separated out the darker pieces of the bird, like the legs, thighs and liver, cleaned it, deboned it and ground it on the RoboCoup machine, until it became a paste. Now, keeping this past inside an iced bucket we gently passed it through a Tamali, or a meat strainer. It is necessary achieve this hard step in order to get rid of all unwanted connective tissue that would make the meat paste unequal and chewy.
Hint: As preparing the meat puree, or the Mussolini, always have equipment and products very cold. This will help emulsification of the meat and fat that need to happen. If it starts rising in temperature the fat will start to melt and turn into a liquid and now the paste will be a watery liquid with meat.
One step that was not mentioned: When grinding the meat in the RoboCoup add some chilled heavy cream (or whipped cream if you want a fluffier product) and spices of your preference, such as salt, ground black pepper, and others. The grind should be pasty enough so that you can make a ball. Now you continue with the straining.
If at any moment the paste starts becoming warmer, throw it in the cooler for a few minutes before continuing. You don't want to ruin your emulsification.
First step for preparing the our chicken Gallantine is deboning our chicken.
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