Classic Chicken Galantine - A Step By Step Recipe With A Photo

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Classic Chicken Galantine - A Step By Step Recipe With A Photo
Classic Chicken Galantine - A Step By Step Recipe With A Photo

Video: Classic Chicken Galantine - A Step By Step Recipe With A Photo

Video: The ULTIMATE Roast Chicken Recipe - Jacques Pepin's Chicken Galantine 2022, December
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Cooking description:

Initially, galantin meant the use of broth for stuffing and boiling poultry in the same broth. But the baked version tastes better! The filling can be varied, the main thing is to cook a delicate fluffy minced meat.

Purpose: For lunch / For dinner / For a festive table

Main Ingredient: Poultry / Chicken

Dish: Snacks

Cuisine geography: French / European

Ingredients:

  • Chicken - 1 Piece
  • Chicken fillet - 2 Pieces
  • Porcini mushrooms - 250 Grams
  • Ghee butter - 1 tbsp. the spoon
  • Green onions - 2-3 pieces
  • Nuts - 1/2 Cup (whole, not too large - hazelnuts or macadamia)
  • Egg whites - 1 Piece
  • Cream - 100 Milliliters (at least 25% fat)
  • Black Pepper - To taste
  • Garlic Powder - To taste
  • Nutmeg - 1 Pinch
  • Sour cream - 2 tbsp. spoons

Servings: 8-10

How to make "Classic Chicken Galantine"

Classic chicken galantine - photo step 1
Classic chicken galantine - photo step 1

Rinse the chicken, dry inside and outside with napkins. Lay with the back facing up and make cuts on both sides along the ridge. Remove it along with the tail. Trim excess fat. Unfold the chicken like a book. Trim, remove ribs and brisket. Remove the thymus bone. Cut and remove the pelvic bones. As a result, you will be left with a carcass with wings and legs without other bones.

Classic chicken galantine - photo step 2
Classic chicken galantine - photo step 2

Smooth out the breast flesh, spreading it evenly. Season the meat with salt and pepper, sprinkle with garlic powder. You can add some spiciness in the form of chili peppers. You can cook the appetizer right away or let the chicken marinate a little.

Classic chicken galantine - photo step 3
Classic chicken galantine - photo step 3

For minced meat, punch the chicken fillet with a blender. Add heavy cream, salt, spices and beat well again until smooth.

Classic chicken galantine - photo step 4
Classic chicken galantine - photo step 4

Add porcini mushrooms, chopped green onions and whole nuts, previously scalded with boiling water, to the minced meat. Optionally, you can add chicken liver, lightly fry it or browned vegetables. But this combination is very tasty and completely self-sufficient. Whisk the protein into a stiff froth and gently add into the minced meat using the biscuit method.

Classic chicken galantine - photo step 5
Classic chicken galantine - photo step 5

Spread out the chicken carcass, cut up and place the minced meat in an elongated slide. Spread it evenly to form a whole chicken. Lift the skin over the minced meat and secure the edges with toothpicks. Tie the legs with a thread, tuck the wings to the back, and tie the chicken with a thread like a sausage. Do not overtighten.

Classic chicken galantine - photo step 6
Classic chicken galantine - photo step 6

Place the chicken in a baking dish with the back facing up, brush with half the sour cream and pepper on top. Send to a preheated oven and bake at 180 degrees for 10 minutes, until the crust almost sets. Then carefully turn the chicken breast-side up, brush with the rest of the sour cream and bake for about an hour, periodically pouring the juice over the chicken.

Classic chicken galantine - photo step 7
Classic chicken galantine - photo step 7

Transfer the cooked chicken to a dish and cover with foil. Let it cool to room temperature. You can also serve the chicken warm.

Classic chicken galantine - photo step 8
Classic chicken galantine - photo step 8

Garnish the chicken with herbs, pickled vegetables, and soaked lingonberries or cranberries. Enjoy your meal!

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