Print
Email
Add a photoServings: 6
Ingredients
- 1 x 4 pound chicken
- 5 ounce veal, shoulder, 1/2-inch diced
- 5 ounce pork, loin, chopped, fine
- 3 ounce bacon, lardons, pickled
- 2 ounce pickled ox, or possibly, lamb, tongue, minced
- 2 ounce dry apricot, minced
- 1 1/2 ounce blanched pistachios
- 2 ounce dry sherry
- 3 ounce 35% cream
- 1 x egg
- 2 ounce chopped shallot, sweated
- 1 ounce minced thyme caul fat cheesecloth butcher's twine
Directions
- Debone the entire chicken, retaining the bones and skin for stock. With a meat mallet, flatten the chicken breasts between 2 layers of cling wrap till 1/8 inch thick. Dice the leg meat and add in the veal, bacon, tongue and pork to a chilled mixing bowl over another bowl with equal amounts of ice and water in it. Add in the cream and egg and mix thoroughly.
- Next add in the apricots, pistachios, sherry, shallots and thyme and blend together. Keep the mix refrigerated. Arrange the flattened chicken breasts on cling film into a 12-inch by 12-inch square. With wet hands work the forcemeat into 2 large balls. Place both on the bottom third of the chicken and form it into a sausage shape, keeping within a 1/2 inch from the sides of the chicken. Next, using the cling film, roll the chicken around the forcemeat till the entire force is covered in chicken breasts.
- Open the caul fat and spread it to an 18-inch by 18-inch square. Roll the chicken roll in fat till it is totally wrapped. Wet the cheesecloth, double it and lay it out on the table. In the same manner as the caul fat, roll the galantine in the cloth till 2 full layers are obtained. Tie each end with butchers twine and also lightly tie it in 4 more places, spaced equally around the galantine and chill till you are ready to cook it.
- In a large saucepan bring a strong chicken stock to a simmer, poach the galantine slowly over a low heat for 15 to 20 min till cooked through. Remove the galantine gently from the stock and chill. Remove the cheesecloth and caul fat. Slice and serve.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 6 servings | |
| Calories 637 | |
| Calories from Fat 397 | 62% |
| Total Fat 44.16g | 55% |
| Saturated Fat 13.67g | 55% |
| Trans Fat 0.0g | |
| Cholesterol 227mg | 76% |
| Sodium 301mg | 13% |
| Potassium 671mg | 19% |
| Total Carbs 5.39g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.91g | 1% |
| Protein 49.44g | 79% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
