Géline (Black Poultry) in Salt Crust with Sautéed PotatoesTheWorldWideGourmet.com
Total time: less than 15 min
Preparation time: 30 minutes
Waiting time: 8 to 12 hours for the crust
Cooking time: 1 1/2 hours
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:170.6 kcal
Proteins:4.6 g
Fats:7.3 g
Carbohydrate:22.3 g
Fibers:1.4 g
Sugar:0.4 g
Cholesterol:25.7 mg
Sodium:4864.4 mg
Calcium:15 mg
Energy:1037 kcal
Proteins:28.1 g
Fats:44.5 g
Carbohydrate:135.8 g
Fibers:8.6 g
Sugar:2.6 g
Cholesterol:156.2 mg
Sodium:29562.6 mg
Calcium:91 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1
géline (black fowl)
3
slices of raw country ham
30
ml
goose fat
1
egg
salt and pepper
500
g
flour
100
g
fine salt
250
ml
water
200
g
coarse salt
1
egg white
100
g
butter
3
cloves of garlic, crushed, skins on
15
ml
chopped chives
salt and pepper
3
knobs of butter
30
ml
peanut oil
salt and pepper
METHOD
Preparing the salt crustThe day before, combine in a bowl the flour, table salt and water with a wooden spoon, then mix in the coarse salt and egg white. Cover with a kitchen towel and set aside in a cool place.
Preparing and cooking the géline
- The day of serving: preheat the oven to 200° C (400° F). Truss the géline, season with salt and pepper and brown in goose fat in a skillet.
- Wrap with the ham slices and then in the salt crust, rolled out to a 1 cm (scant 1/2") thickness. Let rest 10 minutes.
- Place the géline on a rack in a roasting pan and brush with beaten egg. Cook for 1 1/4 hours.
- Transfer to a serving platter. The géline can rest in its crust for up to 1 hour.
Cooking the sautéed potatoes
- Meanwhile, peel, wash and slice the potatoes thinly. Heat a skillet containing the peanut oil and 1 tsp. butter. When the butter foams, add the well-drained potatoes to the pan, coat with the oil-butter mixture and season with salt and pepper. Stir and shake the pan at least 3 times.
- Add the remaining butter to the middle of the potatoes and place the skillet in the oven. The butter will melt and brown the potatoes. Cook until the potatoes are tender; do not stir, so as not to crush the potatoes and so that they brown well.
Preparing the garlic butter
- Meanwhile, melt the butter in a saucepan with the crushed garlic, then remove the garlic and clarify the butter in another pan (i.e., remove the clear butter from the milky liquid which will have settled to the bottom.).
- Season with salt and pepper, add the chives and keep warm until needed.
Presentation
- After presenting the géline to the guests, break off the crust and discard it, remove the ham slices, cut into small pieces and add to the potatoes in the skillet.
- Cut the géline into 8 pieces and arrange them on a serving platter with the potatoes.
- Spoon the garlic butter over the géline pieces and bring to the table.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Chardonnay
CHEF'S NOTES
A "géline" is a small free-range black chicken traditionally found in France's Touraine region. Nicknamed "the black lady," the géline rarely weighs more than one kilogram and has tender, dark, flavorful meat. Cooking it in a salt crust is a rustic preparation method well-suited to the géline. You could also substitute a small, high-quality free-range chicken.
