Chicken Galantine

Preparation info

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
1

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 n