Ingredients: |
Ingredients: 1 4-5 lb Chicken (total of 1½ lbs meat)
8 oz Pork back fat
4 oz Pancetta
8 o Wild meat from loid
2 tbsp Olive oil
1 tsp Mustard seeds, toasted and ground
1 tsp Peppercorns, toasted and ground
1 tsp Green peppercorns, toasted anda ground
1 tbsp Sea salt
1 tsp Paté spice
¼ tsp Mace
½ tsp Cayenne
¼ tsp Cure #1
1 tbsp Minced garlic
1 tbsp Minced shallots
PANADE
½ cup Madeira wine
¼ cup Bread crumbs
¾ cup Heavy cream
2 Egg whites
Chicken broth to cook galantine in
GARNISH
¼ cup Fresh herbs, minced
½ cup Pistachios, shelled and chopped
½ cup Chopped green onions
½ cup Black olives
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Directions: |
Directions:Remove chicken skin in one piece. Debone bird. Cut fat, pancetta and wild meat into cubes. Cut chicken breasts into halves and season with salt and pepper. Heat oil and in skillet and brown the chicken. Remove from the pan. Set aside. To skillet, add shallots and garlic and brown for 1 minute, then add Madeira and ook to a thick consistency. Remove to bowl. When cool, add cream and breadcrumbs. Grind meat thru a ⅛" plate, then add shallots, garlic, egg whites, and cream/bread mixture. Add garnish mixture and mix.
Lay chicken on a cutting board. Trim to a rectangle shape, then spread ½ of the above mixture on the skin. Lay the breast on top. Cover with the remaining mixture. Roll into a cylinder. Wrap in 2-3 layers of cheesecloth and tie end with string.
Heat the stock in a poacher to 170º. Add galantine and weigh it down to submerge it completely. Cook for 35-45 minutes to 150º internal temperature. Let cool to room temperature. Refrigerate overnight in liquid.l Next day remove from stock and cut off cheesecloth.
Slice into disks and serve.
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This recipe for Chicken Galantine is from