Recipe
CHICKEN GALANTINE
Serves: 10
Preparation time: 40 minutes If they like it, it serves 10 otherwise
Cooking time: 1 hour 30 minutes
Totaltime: 2 hours 10 minutes
Ingredients
- 1 3-pound chicken
- 4 ounces lean pork
- 4 ounces lean veal
- 3 ounces pork fat back
- 1 tablespoon Brandy
- 2 eggs
- 1 teaspoon salt
- 1/2 teaspoon spice blend
- 4 ounces cooked ham
- 4 ounces cooked giblets
- 1 ounce diced truffles
- 2 ounces pistachio nuts
Preparation
-
Make a cut along back of chicken. Remove the skin and flesh over the back. Continue towards the breast, carefully cutting away the meat attached to the breast bone. Remove carcass. Bone the thighs. Debone the wings at the first joint.
Combine the chicken tenderloins with veal, pork, pork fat. Grind twice through the fine blade of a meat grinder. Add brandy, eggs, and seasonings, and diced garnishes. Mix well.
Prepare a chicken stock with bones.
Place boned chicken, skin side down on cheese cloth. Spread forcemeat over chicken.
Wrap cheese cloth around chicken.
Tie both ends and middle of roll. Simmer in chicken stock for 1 1/2 hours. Refrigerate 24 hours. Slice into 1/2-inch slices. Serve on cold plates with salad.
main ingredients:
type of dish:
main
cuisine:
France
specific recipes:
Chef-recipe
season and occasion: Weddings
Type of meal:
buffet
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