Chicken Galantine with Spinach-Mushroom-Cheese stuffing

The technique is a bit fiddly, but is pretty jaw-droppingly impressive serving. It also is prep-ahead friendly, so do this the night before a party and it's then just a matter of popping it into the oven.

Mats

1 de-boned chicken
1 lb baby spinach
1 onion, chopped
1/2 lb mushrooms, minced. Toss them in a food processor and pulse a few times, just to chop them up. Baby bella or just button is fine.
1/2c cheddar cheese, shredded.
1 Tb oil
Salt and pepper

How-To

If you're cooking the bird right away, preheat the oven to 400 degrees

In a large saucepan, heat the oil over medium heat. Add the diced onion and cook until it starts to turn translucent, about 8 minutes.

Add the minced mushrooms, stir, and cook. The mushrooms will start to release their liquids which is kinda on the bitter side. Stir to help the moisture evaporate, and cook for 5 minutes.

Add the spinach and cook until wilted, stirring around to combine. Remove from heat to a bowl and let cool.


De-bone the chicken. Watch the video for the technique. After salting the meat of the bird, spread the spinach/mushroom mixture evenly over the meat. Be sure to stuff some goodness into the leg hollows! Sprinkle the cheddar cheese over the stuffing, then truss.

If you're cooking at a later date, this is where you put it on the roasting pan, wrap it in aluminum foil, and toss it in the fridge. Add salt and pepper to the skin just before you toss it in the oven.

If you're cooking it now, sprinkle the skin with salt and pepper, then cook at 400 degrees for 60 minutes.