Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Chicken galantine | wefacecook.com Chicken galantine | wefacecook.com
Recipe

CHICKEN GALANTINE

Serves: 10
If they like it, it serves 10 otherwise  - thinking face emoji
Preparation time: 40 minutes
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.
Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note