Traditional Poultry Galantine
Ingredients
- 0.5 pcChicken thigh (whole, about 1.5kg)
- 200 gSausage meat (plain)
- 75 gChicken liver (cleaned and minced)
- 0.5 pcEgg (whole)
- 25 gRoasted salted pistachio (whole, peeled)
- 50 gButton mushroom (diced and sautéed)
- 50 mlDry white wine (for the stuffing)
- 0.5 tspAllspice (powdered)
- 6 gGray sea salt (fine)
- 2 gBlack pepper ground (freshly ground)
- 125 mlMadeira jelly (liquid)
- 25 mlCognac (to marinate the livers)
Method
A marbled, firm texture combining crunchy pistachios with delicate poultry. The amber Madeira jelly coats the roll for a clean, sharp slice.
- 1
Open the chicken from the back. Remove the carcass while keeping the skin intact. The skin should form a large rectangle once spread on the work surface.
- 2
Chop the chicken livers and marinate them briefly in cognac. Mix with the sausage meat, egg, pistachios, sautéed mushrooms, white wine, and four-spice. The stuffing should be homogeneous and sticky.
- 3
Spread the stuffing over the deboned chicken meat. Roll the whole thing very tightly in a clean cloth or heat-resistant film. Tie the ends to form a firm cylinder.
- 4
Submerge the cylinder in simmering broth. Cook over very low heat for 1 hour 30 minutes. The liquid must never boil to prevent the skin from bursting.
- 5
Let cool under a weight to compact the meat. Once cold, remove the film and coat with the liquid Madeira jelly. Refrigerate until the jelly is set and shiny.
Frequently asked questions
How do you get this dish right?
- Pressing is the key step: the meat must be compact so the slices are clean.
- Check the seasoning by frying a small ball of stuffing before rolling the galantine.
How long does this dish keep?
Keep for 4 to 5 days in the refrigerator, well wrapped to prevent drying out.
