Brioche Chicken Galantine

STEP 1: BONE THE CHICKEN

Lay the chicken breast-side down. Cut along the backbone, then work the knife close to the carcass on each side, keeping the skin in one piece. Remove the thigh and leg bones and the wing tips. You should have one flat sheet of meat on intact skin. Your butcher can do this for you.

STEP 2: EVEN AND SEASON THE MEAT

Lay the chicken skin-side down between sheets of plastic wrap. Move meat from thick areas to thin patches, then pound with a meat mallet to an even 1/2 inch. Uneven thickness is the main reason a roll will not close. Remove the top sheet and season the meat with the kosher salt and black pepper.

STEP 3: MAKE THE BASIL-SPIRULINA SWIRL

Blanch the basil leaves in boiling water for 10 seconds, then plunge them into ice water. Squeeze dry. Blend the basil with the spirulina, olive oil, lemon juice and fine salt to a thick, smooth paste. It should spread, not run.

STEP 4: TOAST THE BRIOCHE

Heat the oven to 350°F (175°C). Spread the brioche cubes on a baking sheet and toast for 10 to 12 minutes, until dry and lightly golden. Let cool.

STEP 5: MAKE THE BRIOCHE STUFFING

Melt the butter in a skillet over medium heat. Cook the shallots and celery until soft, about 6 minutes. Add the thyme. Toss with the toasted brioche, then mix in the egg and stock. Squeeze a handful: it should hold together without dripping. Season with the salt and pepper, and cool completely.

STEP 6: ASSEMBLE

Spread the basil-spirulina paste over the meat, leaving a 1-inch border. Shape the stuffing into a log along the long edge nearest you. If using breasts and thighs, overlap them into two smaller rectangles and make two rolls the same way.

STEP 7: ROLL TIGHTLY

Roll the meat around the stuffing, away from you, so the skin ends up outside. Lay the roll on a double layer of heat-safe plastic wrap and roll it up. Grip both ends and twist in opposite directions until the roll is firm and even. Prick any air bubbles with a pin, then tie the ends and wrap in a second layer of plastic wrap.

STEP 8: SET OVERNIGHT

Refrigerate the roll for at least 12 hours and up to 24 hours. This rest is what keeps the roll from falling apart when cooked.

STEP 9: COOK THE YASSA ONIONS

Heat the neutral oil in a wide pan over medium-low heat. Add the onions and a pinch of the salt. Cook slowly, stirring often, until very soft and golden, 30 to 35 minutes. Do not let them brown hard; the color should come from the turmeric.

STEP 10: SEASON AND COLOR THE YASSA

Add the garlic and turmeric and cook for 1 minute. Stir in the mustard, lemon juice, bay leaf, Scotch bonnet (if using) and stock. Simmer for 10 minutes.

STEP 11: BLEND THE YASSA

Remove the bay leaf and the Scotch bonnet. Blend until completely smooth, then pass through a fine-mesh sieve. Finish with the butter and the remaining salt. Adjust with more lemon juice; it should taste bright and sharp. Refrigerate if making ahead.

STEP 12: MAKE THE CHARCOAL PARSNIP PURÉE (OPTIONAL)

Simmer the parsnips in the milk and cream until very tender, about 20 minutes. Drain, reserving the liquid. Blend the parsnips with the butter and salt, adding cooking liquid until smooth. Blend in the activated charcoal a pinch at a time until the purée is a deep slate color.

STEP 13: POACH THE ROLL

Bring the stock to 170°F (77°C) in a wide pot. Lower in the wrapped roll and weigh it down so it stays submerged. Hold the liquid at 165 to 175°F (74 to 79°C) and cook until the center of the roll reaches 165°F (74°C) on an instant-read thermometer, 50 to 60 minutes (about 30 minutes for smaller breast-and-thigh rolls). Sous vide alternative: cook at 150°F (65.5°C) for 3 hours.

STEP 14: CHILL THE ROLL

Move the roll, still wrapped, into ice water for 15 minutes, then refrigerate for at least 1 hour and up to 3 days. A cold roll holds its shape and slices cleanly.

STEP 15: SEAR AND REHEAT

Heat the oven to 400°F (200°C). Unwrap the roll, pat it dry and tie it with kitchen twine at 1-inch intervals. Heat the oil in a large oven-safe skillet over medium-high heat and sear the roll, turning, until the skin is golden all over, about 8 minutes. Transfer the skillet to the oven for 20 to 25 minutes, until the center reaches 165°F (74°C). Meanwhile, gently reheat the purées, loosening with a splash of stock or milk.

STEP 16: REST AND SLICE

Rest the roll for 5 minutes. Remove the twine and cut into 1-inch slices with a sharp knife, so each slice shows the green ring around the golden stuffing.

STEP 17: PLATE

Swoosh warm yassa purée across each plate. Add a spoonful of charcoal parsnip purée beside it, if using. Set two slices on top, cut side up.