Today we dive into a recipe that is synonymous with elegance, tradition, and grand occasions: the Chicken Galantine!
Forget the usual main courses; this is a dish that steals the spotlight, perfect to enrich your holiday menus, from Christmas to the most refined weddings.
This delicious roll, to be served strictly cold, is a triumph of balanced flavors, rich in taste, and can also be prepared with guinea fowl or hen.
Imagine the soft ground chicken wrapping a flavorful heart of mortadella, and at its center, the velvety surprise of hard-boiled eggs, offering a wonderful scenic effect when sliced.
It is a dish that is prepared in advance, allowing you to enjoy the company of your guests without stress.
Are you ready to discover all the secrets to preparing an impeccable Chicken Galantine? But first, check out the other tempting ideas below 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Medium
- Cost: Economical
- Rest time: 6 Hours
- Preparation time: 40 Minutes
- Portions: 8 People
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Chicken Galantine Ingredients
- 28 oz ground chicken
- 11 oz ground beef
- 5 oz sausages
- 5 oz mortadella (in a single slice)
- 1.75 oz green olives (optional)
- 1 carrot (small)
- 1 bunch chopped parsley
- 3 hard-boiled eggs
- 2 pinches salt
- to taste black pepper
- 2 quarts vegetable broth
Chicken Galantine Preparation
Usually, the Chicken Galantine is prepared by stuffing a whole deboned chicken with the skin still attached, with a mix of minced meats, lard, and pistachios with hard-boiled eggs in the center, then rolling and cooking it in well-tied broth.
This version is meant to be simpler for those (like me) who are not capable of deboning it.
First, harden the eggs, then peel them and set them aside.
If you don’t have ground chicken, you can finely chop chicken breast with a knife.
In a bowl, mix the minced (or finely chopped) chicken and beef, the sausages without casing and crumbled, and the chopped parsley.
Cut the mortadella and carrots into chunks and the green olives.
Add everything to the bowl, salt and pepper, and mix well with your hands to blend the flavors and compact the meats.
On parchment paper, form a rectangle with the mixture by pressing and compacting it (like making a meatloaf).
Place the whole peeled eggs in the center and then roll the meat from the sides over the eggs by applying light pressure.
Wrap the chicken galantine in parchment paper and then in a clean cloth, closing the ends with string.
Bring a pot to the heat that can contain the chicken galantine well laid with vegetable broth inside, add the chicken meatloaf and cook it for 2 hours over medium-low heat.
Then remove it from the broth and let it cool completely before removing the cloth and parchment paper; the more it rests in the fridge, the more compact it becomes.
Slice it only before serving it plated with some green salad and accompany it with some sauce like green sauce or Bolzano sauce.
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