Chicken Galantine Recipe
Ingredients
| Chicken | 2.3 Kilogram | |
| Sausage meat | 350 Gram | |
| Tongue | 100 Gram | |
| Cooked ham | 100 Gram | |
| 1 onion, skinned and quartered | ||
| Bouquet garni | ||
| Water | 1.1 Liter | |
| Gelatine | 5 Milliliter | |
| Few cooked vegetables for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
The butcher may bone the chicken for you.
If not, split the bird down the centre back, and gradually bone out the chicken from either side of the centre back.
Reserve the bones to use for the stock.
Spread the bird, skin side down on a board and sprinkle the flesh with salt and pepper.
Spread the sausage meat evenly over the surface and then put on the diced tongue and ham.
Bring the two sides to overlap and stitch together, using a trussing needle and thin string.
Stitch the two ends so that a neat parcel is formed.
Weigh the chicken and calculate cooking time.
Put the chicken in the centre of a piece of foil and fold tightly into shape.
Put the chicken bones, giblets, onion, bouquet garni and seasoning in the pressure cooker.
Pour on the water and put in the chicken.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 40 minutes (according to weight).
Reduce pressure quickly.
Remove the chicken and stand it on a dish.
Cover it with another dish, put a weight on it and leave until cold.
Meanwhile strain the stock and leave it to cool so that fat settles on top.
Scrape off the fat and measure 150 ml (1/4 pint) stock.
Sprinkle the aspic crystals or gelatine over 15 ml (1 tbsp) cold stock in a bowl, leave for a few minutes.
Then stand the bowl in a pan of hot water to dissolve the gelatine or aspic.
Stir it into the rest of the stock and leave until it is almost setting and has a syrupy consistency.
Remove foil and string from the chicken and pour over the jelly, decorate with cooked vegetables and leave to set.
Trim and serve sliced with salad.
If not, split the bird down the centre back, and gradually bone out the chicken from either side of the centre back.
Reserve the bones to use for the stock.
Spread the bird, skin side down on a board and sprinkle the flesh with salt and pepper.
Spread the sausage meat evenly over the surface and then put on the diced tongue and ham.
Bring the two sides to overlap and stitch together, using a trussing needle and thin string.
Stitch the two ends so that a neat parcel is formed.
Weigh the chicken and calculate cooking time.
Put the chicken in the centre of a piece of foil and fold tightly into shape.
Put the chicken bones, giblets, onion, bouquet garni and seasoning in the pressure cooker.
Pour on the water and put in the chicken.
Put on the lid and bring to high (15 lb) pressure.
Cook for about 40 minutes (according to weight).
Reduce pressure quickly.
Remove the chicken and stand it on a dish.
Cover it with another dish, put a weight on it and leave until cold.
Meanwhile strain the stock and leave it to cool so that fat settles on top.
Scrape off the fat and measure 150 ml (1/4 pint) stock.
Sprinkle the aspic crystals or gelatine over 15 ml (1 tbsp) cold stock in a bowl, leave for a few minutes.
Then stand the bowl in a pan of hot water to dissolve the gelatine or aspic.
Stir it into the rest of the stock and leave until it is almost setting and has a syrupy consistency.
Remove foil and string from the chicken and pour over the jelly, decorate with cooked vegetables and leave to set.
Trim and serve sliced with salad.
Chef
