Ballotine (Galantine) of Chicken

I was pretty excited by this month's Charcuterie challenge.  I've never deboned a whole chicken, so I was looking forward to the experience.  I found this video where Jacques Pepin explained the process and made it look easy.  So why did I wait until tonight to make the Ballotine?

Okay, things came up.  During the challenge month, I had house guests -- twice-- and this just wasn't something that was going to work.  I almost made it once, but whole Rosie organic Chickens went off sale.  Then there was my daughter's cross country meet, then her school dance...So I'm finally making the Galantine tonight.  Of course my wife has a work dinner tonight, and my daughter decided to go with her... Okay, so I guess it's going to be a Galantine (served cold).

I'm using a recipe in Victoria Wise's American Charcuterie.  When I was in school, I lived just off of Shattuck Avenue in Berkeley's "Gourmet Ghetto".  Two of my favorite take-out places were Poulet and Victoria's Pig-by-the-Tail.  Victoria has a recipe for a Galantine of Chicken that I modified slightly (no tarragon please), and I used Jacques' technique to debone the chicken.  I poached the chicken as per the recipe.  When it was done, it was 158 degrees in the center.

This will be eaten cold, tomorrow, unless something else comes up...