Wayne Gisslen

Chicken Galantine

Preparation info
  • Yield:

    3 lb

    Appears in
    Professional Cooking: 10th Edition
    Professional Cooking

    By Wayne Gisslen

    Published 2025

    • About

    Ingredients

    U.S. METRIC INGREDIENTS

    Method

    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. Remov