Chicken Galantine is an Italian recipe made of deboned stuffed poultry meat commonly chicken or capon, that is served cold, sometimes coated with aspic jelly. Chicken galantine is stuffed with forcemeat and pressed to get a round shape. It is an elaborate dish as it involves deboning and stuffing, but its presentation is of a great, visual effect on the table, rather elegant and sophisticated.
Servings: 4 people
Cooking time: about 2 hours
Preparation time: 40 minutes
Level of Difficulty: Difficult
- A chicken weighing approx. 3 pounds
- ½ pound milk veal
- ½ pound chicken breast
- 4 oz bacon
- 1 oz raw ham
- 2 oz salted tongue
- 1 oz truffles
- 2 oz shelled pistachio nuts
- 1 egg
- 1 bread roll
Bone the chicken or have it deboned by your butcher and spread it out on a board. Salt lightly.
Prepare the stuffing. Mince the various meats, the tongue, ham and bacon and mix all together.
Soften the bread in hot stock, shell the pistachio nuts in hot water, cut the truffles into fairly small cubes and add these ingredients to the mixture plus the egg and a very little salt.
Spread the filling over the prepared chicken or capon, reassemble the bird and sew it together.
Wrap in a clean white cloth and boil in water for two and half hours. Once cooked, remove the cloth, wash this and then re-wrap the chicken. Put a heavy weight on top of the bird to give it a flat shape and leave until the following day.
Serve with aspic jelly, cut into thin slices, as a main dish paired with Barbera d’Asti.