Chicken Galantine

Ingredients

U.S. Metric Ingredients
1 1 Roasting chicken, about 5 lb (2.25 kg)
to taste to taste Salt
to taste to taste White pepper
4 fl oz 125 mL Brandy
1 lb 450 g Chicken Forcemeat I, made with part of the leg meat (see step 4)
1 1 Liver from the chicken
    Garnish:
8 oz 225 g Leg meat from the chicken (from step 4)
2 oz 60 g Smoked ham
2 oz 60 g Cured beef tongue, cooked
1 oz 30 g Pimientos, rinsed and dried
1 oz 30 g Truffles (optional)
2 oz 60 g Pistachios, blanched and skinned
as needed as needed Chicken stock

Method

Procedure

  1. One day in advance, prepare the chicken. Cut off the wings at the second joint. Slit the skin of the chicken along the backbone and carefully remove the skin in one piece. Remove the breasts, keeping them whole. Remove the meat from the legs and wings and reserve it for making the forcemeat.
  2. Lay the skin flat, inside up, and trim it into a neat rectangle. Remove all fat and connective tissue. Place a piece of cheesecloth on a sheet pan and lay the skin in the center of it.
  3. Butterfly the breast meat and pound it flat so the two breasts together make a rectangle. Place the flattened breast meat on the center of the skin. There should be at least 1–2 in. (2–5 cm) of skin showing around all sides of the breast meat rectangle. Sprinkle with salt, white pepper, and half of the brandy. Cover with plastic film and refrigerate overnight.
  4. Trim all fat and connective tissue from the leg and wing meat and measure 9 oz (250 g) for making the forcemeat. Measure another 8 oz (225 g) leg meat for the garnish and mix it with the remaining brandy. Reserve any remaining meat for another use.
  5. Use the carcass and giblets for making stock.
  6. Prepare the forcemeat, grinding it very fine by using a food processor or by passing it 3 times through the fine blade of a grinder. Keep it cold at all times.
  7. Soak, clean, and liquefy the livers according to the procedure. Mix the liver purée with the forcemeat.
  8. Cut the chicken leg meat, ham, tongue, pimiento, and truffle into small dice.
  9. Mix the diced garnish and the pistachios into the forcemeat until well combined.
  10. Drain the brandy from the chicken skin and pat dry with a clean towel.
  11. Form the forcemeat into a cylinder the length of the breast meat rectangle. Place the forcemeat on the breast meat and roll it up into the skin with the aid of the cheesecloth.
  12. Roll the galantine in the cheesecloth and tie the ends. Then roll the galantine in a sheet of parchment, working to get the roll as smooth as possible. Tie the roll loosely at 2-in. (5-cm) intervals. (This method is used when the galantine must be completely smooth, with no tie marks. For a simpler method, tie the cheesecloth roll in 3 or 4 places and at the ends.)
  13. Poach the galantine slowly in chicken stock until the internal temperature is 160°F (71°C), 45–60 minutes. Retie the galantine, which will have shrunk, then let it cool completely in the stock.
  14. Remove from the stock, unwrap, and decorate as desired.

Per 1 ounce (28.35 g): Calories, 90; Protein, 5 g; Fat, 7 g (70% cal.); Cholesterol, 30 mg; Carbohydrates, 0 g; Fiber, 0 g; Sodium, 100 mg.

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