Galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat, and other ingredients, plus a lot of seasonings, to make what's called a forcemeat and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled.
It is an elaborate dish as it involves deboning and stuffing, but its presentation is of a great, visual effect on the table, rather elegant and sophisticated.
Galantines were originally made specifically from chicken. But eventually, the technique would be applied to other poultry and game birds such as turkey, partridge, pheasant, pigeon and so on.
- 1 fryer chicken
- 10 g Paté spice 30 g butter, cubed
- 1 spring sage
- 1 orange. juiced and zested
- 30 ml Port
- 50 g shallots, minced
- 30 g garlic, minced
- 200 ml chicken stock
- 150 ml heavy cream
GARNISH FOR FORCEMEAT/MOUSSELINE
- 60 g carrots, brunoise and blanched
- 60 g celery, brunoise and blanched
- 60 g ham, diced
- 40 g Pistachio nuts, peeled and blanched
- Starting from the backbone, completely de-bone a frying chicken leaving the skin in one piece. remove the meat completely from the skin and clean skin of any visible for deposits. Clean the meat of sinews and connective tissues and place in a cool bowl.
- Cut each breast into 2 strips, 2 cm thick to be used later for garnish.
* Set aside from other meat.
- Cut the remaining meat (250-275g) and marinate them in Paté spice, sage, zest, and juice of the orange and leave overnight.
- Dry the marinated chicken and sear in hot oil and remove.
- Sear the breast strips and place aside to cool.
- Add butter to the pan, then shallots and garlic and smother
- Add the port and reduce to "au sec", add the chicken stock and reduce to 50 ml set aside.
- Put the seared chicken through the meat grinder using the fine plate.
- Combine the ground chicken with the reserved reduced stock and 150 ml heavy cream in the food processor and process until the mixture is smooth and creamy.
* Add less cream if chicken meat is less than 250g.
* The mixture should not become runny or too thin.
- Check seasoning fold in the garnish.
- Place in the fridge to cool.
- On a sheet of plastic wrap, arrange chicken skin. Season and place the forcemeat evenly onto the skin approximately 1 cm of thickness.
- Lay the seared strips of seared chicken breast on the even fare and using the plastic wrap, roll the chicken forcemeat and skin tightly around the strips.
- Do not roll the plastic wrap into the middle.
- Tie the galantine with string and wrap in aluminum foil.
- When the galantine is secured in aluminum foil, poach in simmering water for approximately 1 hour.
- Cool the galantine overnight in its poaching liquid.