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Lou Sackett, Jaclyn Pestka, Wayne Gisslen

Galantine de Poularde Galantine of Chicken

Gah-lahn-TEEN duh poo-LARD

Preparation info
  • About

    4 lb

    • Difficulty

      Medium

Appears in
Professional Garde Manger: A Comprehensive Guide to Cold Food Preparation
Professional Garde Manger

By Jaclyn Pestka, Wayne Gisslen and Lou Sackett

Published 2010

  • About

Ingredients

Ingredients U.S. Metric
Chicken, liner, and fat fabrication

Method

Procedure

Fabrication

  1. Prepare the chicken skin wrapper:

    1. Remove and discard the tail of the roaster chicken.
    2. Cut apart the wings between the double-bone sections and the wingettes.
    3. Cut apart the legs between the thighs and drumsticks.
    4. Place the chicken breast-down on

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