[ghaff]

Oh my. Didn't watch the whole thing right now but from the title I know where it was going. One of Ruhlman's books describes a week-ish long cooking test at the Culinary Institute of America that gets into making all sorts of things like this. I cook a lot but this type of cooking is at least as far beyond me as I'm beyond someone who can barely boil an egg.

[tptacek]

I don't ever make galantines, but I do bone out a couple chickens every week, and he's right: when you get the knack, you can bone out a chicken in a little under a minute without trying.