Classic Chicken Galantine
Description
The recipe won't take much time. Originally, galantine meant using broth when stuffing and poaching the poultry in that same broth. But the baked version is tastier! You can vary the filling—the main thing is to make a tender, fluffy forcemeat. It can be served warm or chilled.
Instructions
- 1
Step 1
Wash the chicken and pat it dry inside and out with paper towels. Place it breast-side up and make cuts on both sides along the backbone. Remove it along with the tail. Trim excess fat. Open the chicken like a book. Cut away and remove the ribs and breastbone. Remove the wishbone. Cut and remove the pelvic bones. You will end up with a carcass with wings and legs and no other bones.
- 2
Step 2
Even out the chicken breast meat, distributing it evenly. Salt and pepper the meat and sprinkle with garlic powder. You can add a little heat with chili pepper. You can prepare the appetizer right away or let the chicken marinate briefly.
- 3
Step 3
For the mince, blend the chicken fillet in a blender. Add heavy cream, salt, spices, and blend again until smooth.
- 4
Step 4
Add to the meat filling the white mushrooms sautéed in clarified butter, finely chopped green onions, and whole nuts that have been scalded with boiling water beforehand. If desired, you can add chicken livers, lightly sautéed, or sautéed vegetables. But this combination is very flavorful and quite sufficient on its own. Beat the egg white to stiff peaks and gently fold it into the meat filling using the sponge cake method.
- 5
Step 5
Lay the chicken carcass cut-side up and mound the filling in an elongated shape. Spread it evenly to form the shape of a whole chicken. Lift the skin over the filling and secure the edges with toothpicks. Tie the legs with string, tuck the wings toward the back, and tie the chicken with string like a sausage. Do not pull too tight.
- 6
Step 6
Place the chicken in a baking dish breast-side down, brush with half of the sour cream, and pepper the top. Put it in a preheated oven and bake at 180°C for 10 minutes, until the skin just begins to set. Then carefully turn the chicken breast-side up, brush with the remaining sour cream, and bake for about another hour, basting the chicken periodically with the juices that collect.
- 7
Step 7
Transfer the cooked chicken to a platter and cover with foil. Let it cool to room temperature. The chicken can also be served warm.
- 8
Step 8
Garnish the chicken with herbs, pickled vegetables, and soaked lingonberries or cranberries.