Ingredients
- 1 x 4 lb. chicken
- 5 oz veal, shoulder, 1/2-inch diced
- 5 oz pork, loin, minced, fine
- 3 oz bacon, lardons, pickled
- 2 oz pickled ox, or, lamb, tongue, chopped
- 2 oz dried apricot, chopped
- 1 1/2 oz blanched pistachios
- 2 oz dry sherry
- 3 oz 35% cream
- 1 egg
- 2 oz minced shallot, sweated
- 1 oz chopped thyme
- caul fat
- cheesecloth
- butcher's twine
Directions
Debone the entire chicken, retaining the bones and skin for stock. With a meat mallet, flatten the chicken breasts between 2 layers of cling wrap until 1/8 inch thick. Dice the leg meat and add the veal, bacon, tongue and pork to a chilled mixing bowl over another bowl with equal amounts of ice and water in it. Add the cream and egg and mix thoroughly.
Next add the apricots, pistachios, sherry, shallots and thyme and blend together. Keep the mixture refrigerated. Arrange the flattened chicken breasts on cling film into a 12-inch by 12-inch square. With wet hands work the forcemeat into 2 large balls. Place both on the bottom third of the chicken and form it into a sausage shape, keeping within a 1/2 inch from the sides of the chicken. Next, using the cling film, roll the chicken around the forcemeat until the entire force is covered in chicken breasts.
Open the caul fat and spread it to an 18-inch by 18-inch square. Roll the chicken roll in fat until it is totally wrapped. Wet the cheesecloth, double it and lay it out on the table. In the same manner as the caul fat, roll the galantine in the cloth until 2 full layers are obtained. Tie each end with butchers twine and also lightly tie it in 4 more places, spaced equally around the galantine and refrigerate until you are ready to cook it.
In a large saucepan bring a strong chicken stock to a simmer, poach the galantine slowly over a low heat for 15 to 20 minutes until cooked through. Remove the galantine gently from the stock and chill. Remove the cheesecloth and caul fat. Slice and serve.
Yield: 6
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Submitted 9/9/05.
Source: Cook Like A Chef - Episode: Michael Bonacini: Poultry
Submitted By: merstar unicorn
Chicken Galantine