Galantine de Volaille

Chicken Pâté in Aspic

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 1 (3-4 pound) chicken
  • Water
  • 2 carrots, diced


  1. The skin from the chicken must be removed in one piece and hopefully be free of cuts since it will be used as a casing to hold the meat stuffings. The traditional method is to cut down the back, through the skin, then follow the bones and remove both meat and skin from the carcass. Then the meat is cut from the skin and all too often the skin is also cut. Therefore, I