Chicken galantine is a main dish made of minced white meat, seasoned and pressed into the shape of a large sausage, cooked in boiling water. The galantine is an ancient recipe dating back to the Renaissance, with origins from France, Italy, and Poland.
The name galantine possibly derives from the Latin “galatine”, meaning gelatin, because a bit of gelatin forms from the added chicken broth, or because it is served cold surrounded by chicken gelatin. Try it with yogurt mayonnaise sauce, it’s perfect.
The recipe I propose is one of the simplest versions of chicken galantine, made only with white meat, chicken breast, and chicken thighs, herbs, spices, and nothing else. If you want to add other ingredients, it’s possible, such as green olives, boiled eggs, fresh pistachios, or red peppers.
- Difficulty: Medium
- Cost: Economical
- Rest time: 12 Hours
- Portions: 8 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.1 lbs chicken breast
- 1.1 lbs chicken thighs (weight without bone)
- 1 teaspoon fine salt
- Half teaspoon ground black pepper
- 1 clove garlic
- Half teaspoon paprika
- water (one liter)
Steps
Remove the skin and fat from the chicken thighs and eliminate the central bones. Don’t throw them away, you will need them for the broth.
In a small pot, pour one liter of cold water and add the bones of the thighs. Cook the broth for 30 minutes from the beginning of boiling. Do not add salt to the broth.
When the broth is ready, let it cool, strain it, and set aside 80 grams.
While preparing the broth, chop the chicken breast and thighs on the work surface.
First cut into thin strips, then continue to chop the meat into small pieces by hand using a sharp knife. Do the same with the chicken thighs.
Place the chopped meat of the breast and thighs in a bowl and add all the herbs. The crushed garlic, salt, pepper, paprika, and the chicken broth you prepared previously.
Mix well and place a sheet of cling film on the surface of the meat, then let it rest in the refrigerator overnight.
From experience, I divide the mixture into two parts and form two large sausages so they fit comfortably in the pot during cooking.
On the work surface, place 2 sheets of cling film and lay half of the meat on top, compact it and roll it up in the film. Then add another 2 sheets of cling film and continue to roll compactly, shaping into a large sausage.
Close the ends of the roll by wrapping the film on itself, like a candy.
Then, with string or plastic ties, secure the ends. Cut off any excess film.
Wrap a string or elastic around it to maintain the shape.
Then place the sausage in a food-safe plastic bag. This will prevent the meat’s juices from dispersing into the water during cooking.
Place the two bags with the galantine in a large pot, leaving the opening of the bag at the top. Fill the pot with water and fix the bag to the edge of the pot using a kitchen clip or simply a clothespin.
Turn on the heat and cook the meat for 60 minutes from the moment it starts boiling.
After cooking, take out the bags with the meat and let it cool before removing the string and cling film.
Chicken galantine is served cold, sliced thinly, and can be stored in the refrigerator for several days. It can also be frozen if needed.
Excellent served with sauces of your choice, especially the yogurt mayonnaise sauce which you will find by clicking the link.
