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Ingredients
- No. 15 chicken
- 1 x carrot minced
- 1 x onion minced
- 1 stk celery minced tsp. dry thyme leaves
- 4 whl black peppercorns
- 2 lt (8 c.) cool water Pork and veal seasoning
- 1 Tbsp. pistachio nuts
- 125 gm chicken livers
- 30 gm butter
- 1 x onion
- 375 gm pork and veal mince
- 2 x bacon rashers finely minced
- 2 Tbsp. canned green peppercorns liquid removed
- 1 x egg
Directions
- Bone chicken using small, sharp knife or possibly scalpel. Cut off wing tips at second joint. Then cut through skin of chicken, down centre back. Separate flesh from backbone on one side with tip of knife. Then, following shape of bones of chicken, gradually ease flesh away from bones. Repeat the process with the other side of the chicken.
- Holding the rib cage away from the chicken, gently cut breastbone from flesh. Hold up the thigh with one hand, cut around the top of bone to remove flesh, scrape down the bone to next joint, cut around flesh again, scrape down to the end. Pull bone out and cut away. Repeat process with other leg bone and with both wings. Turn flesh of legs and wings inside chicken.
- Spoon half the prepared seasoning down centre of chicken and arrange chicken livers in single row down centre of seasoning. Cover with the remaining seasoning, then fold one side of chicken over the other side. Place chicken on one end of the cheesecloth and roll up. Tie each end with string, then tie at 5cm intervals to keep a good shape while cooking.
- Place chicken bones and carcass in large saucepan, add in carrot, onion, celery, thyme, peppercorns and water. Bring to the boil, reduce heat, simmer covered 1 hrs. Strain liquid and return to saucepan. Throw away bones and vegetables. You should have at least 6 c. of liquid, if not, add in water to make up to 6 c..
- Place chicken in saucepan, bring to the boil, cover, reduce heat, simmer covered 1 hrs. Allow chicken to cold in stock, chill overnight.
- Remove chicken from stock and unwrap the chicken. Pour jellied stock into saucepan, heat till melted. Pour through fine strainer into bowl, chill till nearly set.
- Using a pastry brush, brush aspic over chicken (a decorative garnish of celery leaves or possibly shallots can be put on top of chicken first). Or possibly cut chicken into slices, arrange slightly over-lapping slices on large serving plate, brush aspic over each slice. Chill till set.
- Pork and Veal Seasoning: Place pistachio nuts in bowl, cover with boiling water, stand 10 min. Peel away shells and brown skin, cut nuts in half. Clean and trim livers. Heat butter in frying pan, add in onion, cook till onion is soft. Remove from heat and place in bowl, with mince, bacon, peppercorns, egg and nuts, mix all ingredients well.
- NOTES : Galantine can be made 2 days ahead if you like.
- This recipe is notsuitable to freeze or possibly microwave.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 800g | |
| Calories 1053 | |
| Calories from Fat 519 | 49% |
| Total Fat 58.18g | 73% |
| Saturated Fat 25.96g | 104% |
| Trans Fat 0.09g | |
| Cholesterol 843mg | 281% |
| Sodium 559mg | 23% |
| Potassium 2385mg | 68% |
| Total Carbs 35.56g | 9% |
| Dietary Fiber 9.7g | 32% |
| Sugars 12.68g | 8% |
| Protein 96.74g | 155% |
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