Wednesday, December 7, 2011

Poulet En Saucisse .... Policeman Sausage

My heading is supposed be funny if you know good slang French. Poulet in French slang means policeman, but in proper French means chicken. So basically I mean Chicken sausage. In two words it is nothing but a stuffed boned chicken. On condition of course that you know how to bone a chicken which is not easy. Chef Jacques Pepin in his book "La Technique" very well illustrates on page 232 /technique 90 how to bone a chicken.
Even Julia Child said: and I quote "I am really thrilled with Jacques Pepin's 'La Technique'. It will be a classic for years and years to come, and there is nothing like it anywhere, including in France." Pepin goes on to explain the difference between a Galantine, a Balotine and a Saucisse de Poulet. The Balotine  is a roasted boned chicken and a Poulet en Saucisse is roasted boned chicken similar to what I am preparing in this post....


You will need:
Serves 4-6
- 1 boned chicken (1.8 kg before boning).
-  200 gr net, press in the palms of your hand, cook spinach with no liquids with 20 gr fresh butter, and ½ cup of cream cut with the mezzaluna.


Notice the Mezzaluna
-  100 gr freshly grated parmesan cheese.
-  4 slices of Gouda cheese.
-  200 gr net, carrot puré. Carrots are boiled with 20 gr of butter and water till all the water evaporates then mash into a puré.
-  Salt, freshly ground black pepper, sage, and garlic powder.
Method:
-  Extend boned chicken on a cutting board.

-  Add salt, pepper, sage, and garlic powder.
-  Add spinach, Gouda slices, grated Parmesan cheese. and carrot puré.
-  Fold from the left, from the right, up and down as best as you can then pass into net.
-  Roast for 1¼ hours on maximum oven in the middle shelf. As I said, my oven is very old.
-  When time is up turn off oven, take out, and let stand for 10 - 15 minutes.

My personal experience with this dish is that too much stuffing was used. The total quantity of stuffing should be 150 gr of spinach and 150 carrot puré, no problem with the cheese, otherwise it is difficult to close. 
Note: Boning a chicken is similar to boning a turkey, and any other poultry.
Good luck with the boning.
Bon Appétit,
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2

5 comments:

  1. This was not easy to do

    ReplyDelete
  2. Dear Anonymous, in Greek we say "ta kalá kópis któndai" meaning if you want to succeed or to eat something good you have to work at it and it may not be easy. The end justifies the means.

    ReplyDelete
  3. I found this book in Norman Wells, NT a few weeks ago, and cooked a variation of this (spicy sausage with cajun spice and other seasonings instead of the given recipe) and roasting @ 350 until cooked through (had to drain the pan after 1.5hrs and used drippings for a stock I was making with the carcass). In a word? Phenomenal. Utterly phenomenal. Recommend this to anyone, it is worth the fancy knifework and extra effort.
    Cheers for posting this.

    ReplyDelete
  4. Why thank you for your kind words. Seems like you gave it life!! I'd love your filling recipe. I promise I won't say it's mine! We don't have Cajun condiments in Greece anyway! Cheers

    ReplyDelete
  5. Whatever technique you use to bone a bird, here is Jacque Pepin's, and his technique is better than anyone else, he's even superceded himself! Watch this video (I used this method for chickens and one turkey; practice on a chicken first; my first time it took a half hour, my second time 10 minutes or so. I can see if you had to do bone a bunch of chicken every day for a living, you could easily get the time down to a minute or two each. BTW, even my first try was perfect; you really can't have a disaster if you watch the video carefully several times; maybe a few simple notes. http://www.youtube.com/watch?v=kAekQ5fzfGM

    ReplyDelete