Chicken Galantine
Description
The recipe won't take much time. Before serving at a festive table, the finished galantine can be sliced. But you can also serve the chicken whole, of course, if it is decorated in an original way. Try it — I'm sure this option will work. Serve with greens and sauce.
Instructions
- 1
Step 1
I clean the chicken so the skin stays intact, with no cuts or tears. I debone it so the skin stays whole. I split the breast lengthwise and spread it evenly across the entire surface of the cutting board. I salt, pepper, and sprinkle with spices.
- 2
Step 2
In a bowl, I mix two kinds of ground meat, season with a little salt and pepper to taste, then add thawed green peas and carrots, which I cut into cubes that are not too large.
- 3
Step 3
I spread the filling over the entire surface of the chicken laid out on a cutting board. On top I arrange ham slices in a single layer and roll this “semi-finished product” into a roll, then wrap it tightly in foil. The oven should already be preheated to 200 degrees. I put the stuffed chicken in there and bake until done (this takes approximately 1–1.5 hours).