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French · Starter
Chicken Galantine
A boned chicken's skin wrapped around a sherried chicken forcemeat studded with diced breast, smoked tongue, truffle peelings and pistachios, then poached, cooled and sliced cold. A showpiece for a charcuterie board, with Cumberland sauce.
- YieldServes 4
- Hands-on2 h 35 min
- Total14 h 16 min
- Difficulty
Ingredients
Forcemeat
- 450 gwhole chicken, about 1 lb, boned, wing tips removed, skin taken off in one piece and kept
- 70 mldry sherry, 40 ml for the diced breast, the rest for the shallots
- ½medium shallots, sliced
- ½ clovegarlic, minced
- 1 tspbutter
- 0.13 tspInsta Cure No. 1 (pink curing salt), level measure, about 0 ml
- 1¾ tspkosher salt, 5/8 tsp for the marinade, 1 tsp for the forcemeat
- 40 gpork fatback, cubed
- 1 tspglace de volaille (chicken glaze)
- 1medium egg
- 1 tspfresh parsley, chopped
- 1 tspfresh sage or chervil, chopped
- 0.38 tsppoultry seasoning
- 0.38 tspground black pepper
- 20 gheavy cream
Garnish
- 40 gsmoked tongue, cut into 3 mm dice
- 30 gtruffle peelings
- 40 gpork fatback, cut into 3 mm dice
- 45 gpistachios, shelled, blanched and halved
Poaching
- to tastewater, enough to cover the galantine completely
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