Polish-style galantine {galantyna}

With a sharp knife, cut around the leg bottoms to sep- arate the skin from the "knuckles". Cut around the thick part of the wing to separate the skin from the rest of the wing. Slide your fingers in between the skin and the meat of the whole chicken to loosen it. Help yourself with a small knife to separate any connective tissue. Try not to puncture through the skin. Pull the skin off the chicken. Find the thinest part of the skin and cut through it to lay out flat.

Cut away the wings and neck and debone the chicken. Place wings, neck, and bones in a oblong pot. To the pot, add carrots, parsley root, celery root/stalks, garlic cloves, burnt onion, peppercorns and allspice, and bay leaves. Set aside.

Cut away a few (6–8) pieces of breast and thigh and cut into long strips. Cut the rest of the meat into large cubes and put through a meat grinder or chop in a food processor.

To ground up meat, add salt, pepper, paprika, parsley and mix to incorporate.

Lay out the skin and spread half of the ground meat mixture on top of it. Next, lay out the pieces of cut away meat and then the rest of the ground meat mixture. Fold three of the sides of the skin over the meat and then start rolling to form a log (see photos). Use trussing string to tie around the top of the roll and make a knot. Next, tie around the roll as shown on the photos.

Place the roll on top of a cheese cloth and roll tightly.

Place the roll on top of a cheesecloth and roll tightly. Place the roll in a pot with veg- gies and bones, cover with water, add 1 teaspoon of salt and cover the pot. Start heat- ing on high. When it comes to a boil, turn heat to low and simmer for 1 hour.

Take out and cool completely on the counter and then for at least 2 hours in the fridge (best if overnight). Slice and serve with bread.