ABOUT CHARLIE AND HIS CHICKEN ROLL FACTORY

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WHILE STUDYING AT PRUE LEITH CHEF'S CULINARY INSTITUTE, THE DISH I ENJOYED MOST PREPARING, WAS AND IS THE CHICKEN GALANTINE, ORIGINATED FROM FRANCE, A CLASSIC “FRENCH” DISH. TRADITIONALLY, DEBONING MEAT WAS AND IS CONSIDERED TO BE EXCEEDINGLY DIFFICULT. AS A RESULT, A DEBONED MEAT DISH WAS CONSIDERED TO BE ELABORATE OR GALANT, GIVING RISE TO THE NAME GALANTINE. IT IS ALSO KNOWN THAT CHEFS USED THE COLD ASPIC TO MAKE THE MEAT STAY IN SHAPE AFTER DEBONING.

IN SHORT, A CHICKEN GALANTINE IS A WHOLE DE-BONED CHICKEN WITH ITS SKIN INTACT, STUFFED WITH DELICIOUS DIFFERENT FILLINGS, ROLLED UP IN A CYLINDER SHAPE, TRUSSED AND COOKED IN THE OVEN.

SINCE DEBONING POULTRY IS THOUGHT OF AS DIFFICULT AND TIME-CONSUMING, CHEF CHARLIE TAKES AWAY THE TIME AND EFFORT FROM YOU, AND YOU CAN ONLY FOCUS ON POPPING IT INTO THE OVEN AND PRESENTING IT AT YOUR “GALANT” FAMILY TABLE.

CHEF CHARLIE HAS DREAMT UP SOME SOME DELICIOUS COMBINATIONS FOR FILLINGS, FROM THE VERY POPULAR FILLING “BASIL PESTO & BACON & PECORINO CHEESE” TO MORE EXOTIC “FIG & PISTACHIO NUTS & CRANBERRIES”. VISIT THE ONLINE SHOP PAGE TO ORDER YOUR FAVOURITE CHICKEN GALANTINE.

EACH CHICKEN GALANTINE WILL BE DELIVERED FROZEN IN AN OVEN FOIL CONTAINER WITH COOKING INSTRUCTIONS. ONCE DEFROSTED OVERNIGHT YOU CAN POP IT INTO OVEN, SLICE AND SERVE WITH YOUR FAVOURITE SIDE DISH.

WHOLA!!! AND YOU HAVE A BEAUTIFUL DISH TO ENJOY WITH YOUR FAMILY AND FRIENDS

THANK YOU TO PRUE LEITH CULINARY INSTITUTE AND THE CHEFS FOR ALL THEIR DEDICATION DURING MY STUDIES. NOW I CAN PUT SKILLS THAT I HAVE LEARNED INTO ACTION ON THIS NEW VENTURE.