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Submitted by: alokC88743
- Prep time:
- 1 hr 30 min, plus chilling
- Cook time:
- 25 min
A chance to show off your culinary skills with Michael Bonacini's impressive boned chicken galantine. Excellent buffet material
Method1. Chill a large mixing bowl and have ready a larger bowl containing equal amounts of ice and water.
2. Put the shallots in a small saucepan with a knob of butter. Sweat over medium heat for 3-4 minutes until soft but not coloured. Set aside.
3. Put the pistachios in a bowl, cover with boiling water and leave for 5 minutes. Slip off the skins.
4. De-bone the entire chicken, retaining the bones and skin for stock.
5. With a meat mallet, flatten the chicken breasts between two layers of cling film until 3mm thick. Set aside in the fridge.
6. Now make the forcemeat. Dice the leg meat and put in the chilled bowl set over the bowl of ice and water. Mix in the veal, pork, bacon lardons and tongue.
7. Add the cream and egg and mix thoroughly.
8. Next add the apricots, sherry, shallots, pistachios and thyme, and blend together. Keep the mixture chilled.
9. Place the flattened chicken breasts on large sheet of cling film to form a 30cm square.
10. With wet hands work the forcemeat into two large balls. Place both on the bottom third of the chicken. Form it into a single sausage shape, leaving a 2cm margin between the sausage and the edges of the chicken square.
11. Next, using the cling film, roll the chicken around the forcemeat until the sausage is encased in chicken breasts.
12. Spread out the caul fat to form a 46cm square. Place the galantine on top and roll up in the fat.
13. Soak a large piece of cheesecloth in water and wring it out. Fold in half and place on the work surface. Place the galantine on top and roll in the cloth so that it is covered by two full layers. Tie each end with butcher's twine and also lightly tie in four more places, spaced equally around the galantine. Keep in the fridge until you are ready to cook.
14. Bring the chicken stock to a simmer. Add the galantine, cover and bring to the boil. Reduce the heat and poach at a gentle simmer for 20-30 minutes until cooked through, or until a skewer inserted in the centre for 30 seconds comes out hot.
15. Gently remove the galantine from the stock, drain and leave to cool completely. Leave in the fridge several hours to chill.
16. Remove the cheesecloth and caul fat. Slice and serve.
- 60 g shallots, finely chopped
- knob of butter
- 50g shelled pistachio nuts, blanched and skins removed
- 1 large chicken, weighing 1.8-2kg
- 150 g veal shoulder, diced
- 150 g minced pork
- 90 g lardons of bacon
- 60 g pickled ox or lamb tongue, skinned and chopped
- 5 tbsp whipping cream
- 1 egg, lightly beaten
- 60 g dried apricots, chopped
- 4 tbsp dry sherry
- 30 g thyme, chopped
- caul fat
- 2 litres strong chicken stock
Tips and suggestions
Caul fat is sold by traditional butchers. It is a thin lacy sheet of fat traditionally used for holding ingredients together during cooking e.g. faggots, terrines, stuffed cabbage.