Stéphane Reynaud

Galantine de Volaille

Chicken Galantine

Preparation info
  • For

    1

    Galantine
    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in
top 1000Ripailles: Traditional French Cuisine
Ripailles

By Stéphane Reynaud

Published 2008

  • About

Ingredients

  • Bresse chicken 1
  • Veal meat 200 g
  • Pork loin 200

Method

  1. Have the butcher bone and flatten the chicken. Reserve the carcass, and remove and set aside the thigh meat.
  2. Simmer the carcass with the carrots, onion, leek and bouquet garni in a large volume of water for 2 hours.
  3. Cut the ham into strips, sauté with the shallots and flambé with the cognac.
  4. Finely chop the veal, chicken thigh, bacon and por

Photos