Traditional Poultry Galantine

A marbled, firm texture combining crunchy pistachios with delicate poultry. The amber Madeira jelly coats the roll for a clean, sharp slice.

• Prep time: 60 min
• Cook time: 90 min
• Difficulty: Hard
• Calories: 680
• Protein: 47 g
• Carbs: 25 g
• Fat: 38 g

Ingredients

• 0.5 piece Chicken thigh ( whole, about 1.5kg )
• 200 g Sausage meat ( plain )
• 75 g Chicken liver ( cleaned and minced )
• 0.5 piece Egg ( whole )
• 25 g Roasted salted pistachio ( whole, peeled )
• 50 g Button mushroom ( diced and sautéed )
• 50 ml Dry white wine ( for the stuffing )
• 0.5 tsp Allspice ( powdered )
• 6 g Gray sea salt ( fine )
• 2 g Black pepper ground ( freshly ground )
• 125 ml Madeira jelly ( liquid )
• 25 ml Cognac ( to marinate the livers )

Instructions

1. Deboning the poultry

   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. Stuffing preparation

   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. Assembly and rolling

   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. Poaching

   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. Pressing and gelatin

   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.

Chef's tips

• 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.

Storage

Keep for 4 to 5 days in the refrigerator, well wrapped to prevent drying out.