Southern Inspired Chicken Galantine With Roasted Potatoes
By Paula Deen
- 1 (6 1/2 lb) chicken
- 4 oz bacon
- 2 tablespoons plus 2 tablespoons, melted unsalted butter
- 1/2 cup finely diced onion
- 1/2 cup seeded and finely diced red bell pepper
- 1 minced garlic clove
- 1 tablespoon Worcestershire sauce
- 1 large egg
- 2 one zested, one peel cut into fine julienne, juiced, divided lemons
- 3 tablespoons canola oil
- 6 about 2 lbs red-skinned potatoes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper
To prepare the chicken:
Carefully remove the skin from the chicken, keeping it intact as much as possible. Lay the skin on a cutting board and cut out four rectangles that are about 6×5-inch each. Lay the chicken skins flat on a baking sheet then cover and refrigerate until ready to use. Remove the thighs and legs from the chicken and reserve the remaining chicken for another use. Debone the leg and thigh pieces then coarsely chop the meat. You should have about 18 ounces of meat.
Grind the chopped meat with the bacon through a meat grinder. Freeze the ground meat until cold, at least 30 minutes. Meanwhile, melt the butter in a heavy large sauté pan over medium heat. Add the onion, bell pepper, and garlic and sauté until tender, about 3 minutes. Add the Worcestershire sauce and cook until slightly reduced, about 3 minutes. Transfer the mixture to a medium bowl and freeze just until cold, about 30 minutes.
Add the cold ground meat and to the cold bell pepper mixture and mix with a fork to blend. Mix in the egg and lemon zest. Spoon the meat mixture in a log down the center of each chilled piece of chicken skin. Roll up the skins around the meat forming sausage-like rolls. Wrap 3 twines around each log and tie loosely to secure the skins. Cover and refrigerate until cold, at least 1 hour.
To prepare the potatoes:
Preheat the oven to 450 °F. Cut the potatoes into 3/4-inch pieces and toss them in a large bowl with the oil, 2 tablespoons butter, salt, black pepper, and cayenne pepper to coat. Transfer the potatoes to a heavy baking sheet and roast until crisp and golden, turning as necessary, about 25 minutes.
Meanwhile, to cook the chicken:
Heat the oil in a heavy large ovenproof sauté pan over medium-high heat. Add the chicken rolls and cook until brown on all sides, about 8 minutes. Transfer the pan to the oven and roast until an instant-read thermometer registers 160 °F when inserted into the center of the rolls, about 6 minutes.
Remove the kitchen twine from the chicken rolls. Using a sharp knife, trim the ends of the chicken rolls then cut the rolls crosswise into thick slices. Arrange the slices on four plates. Spoon the potatoes and chutney alongside. Sprinkle the lemon peel over the potatoes and squeeze some juice over. Serve immediately.