📝 About This Recipe
A masterpiece of classical French charcuterie, this Galantine of Chicken is a labor of love that transforms a humble bird into an elegant, jewel-like centerpiece. The chicken is meticulously deboned, stuffed with a rich, velvety forcemeat of pork, veal, and wild mushrooms, and then slow-roasted to golden perfection. Served chilled or at room temperature, each slice reveals a stunning mosaic of textures and refined flavors that embody the height of culinary craftsmanship.
🥗 Ingredients
The Poultry
- 4-5 lbs Whole Roasting Chicken (organic, air-chilled preferred; skin intact)
- 1/2 cup Dry White Wine (for deglazing)
The Fine Forcemeat (Farce)
- 1/2 lb Ground Pork Shoulder (chilled)
- 1/2 lb Ground Veal or Chicken Thigh (chilled)
- 1/4 cup Heavy Cream (ice cold)
- 1 large Egg White (beaten slightly)
- 2 tablespoons Brandy or Cognac
- 1 teaspoon Truffle Oil or Chopped Black Truffles (optional for luxury)
- to taste Salt and White Pepper (be generous with seasoning)
The Garnish (Internal Texture)
- 1/4 cup Pistachios (shelled and blanched)
- 1/2 cup Smoked Ham or Bacon (cut into small batons)
- 1/2 cup Shiitake Mushrooms (finely diced and sautéed)
- 1 tablespoon Fresh Parsley and Thyme (minced)
👨🍳 Instructions
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1
Begin by deboning the chicken. Lay the bird breast-side down on a clean board. Using a sharp boning knife, cut down the backbone and carefully scrape the meat away from the carcass, keeping the skin intact. Disjoint the wings and legs from the inside, leaving the skin whole.
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2
Remove the leg and wing bones from the meat, pulling the meat inward so you are left with a flat, rectangular sheet of chicken meat and skin. Trim any thick areas of the breast and move that meat to thinner areas to create an even thickness.
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3
Prepare the forcemeat: In a chilled bowl, combine the ground pork, veal (or chicken thigh), egg white, and brandy. Mix vigorously or use a food processor in short pulses until a smooth paste forms.
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4
Slowly incorporate the cold heavy cream into the meat mixture while stirring. This creates an emulsion. Season with salt, white pepper, and truffle oil.
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5
Fold in the 'garnish' ingredients: the pistachios, ham batons, sautéed mushrooms, and fresh herbs. Ensure they are evenly distributed throughout the farce.
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6
Lay a large piece of cheesecloth or plastic wrap on your work surface. Spread the deboned chicken skin-side down onto the wrap. Season the meat with salt and pepper.
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7
Place the forcemeat in a log shape down the center of the chicken. Carefully roll the chicken around the stuffing to form a tight cylinder (ballotine shape).
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8
Wrap the chicken tightly in the cheesecloth or foil, tying the ends with kitchen twine like a large cracker. This ensures it holds its shape during roasting.
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9
Preheat your oven to 325°F (165°C). Place the wrapped galantine on a rack in a roasting pan. Pour the white wine and a splash of water into the bottom of the pan to create steam.
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10
Roast for approximately 60-75 minutes, or until the internal temperature reaches 160°F (71°C). The gentle roasting method keeps the meat incredibly succulent.
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11
Remove from the oven. If using cheesecloth, you may carefully remove it and give the chicken a quick sear in a hot pan with butter for 2-3 minutes to crisp the skin if desired, though traditional galantine is often served pale or glazed.
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12
Crucially, let the galantine cool completely. Once at room temperature, wrap it tightly and refrigerate for at least 6 hours, or overnight. This allows the flavors to mature and the farce to set firmly for clean slicing.
💡 Chef's Tips
Keep all forcemeat ingredients ice-cold to prevent the fat from breaking, which ensures a silky texture. When deboning, take your time; the goal is to avoid any punctures in the skin to prevent the stuffing from leaking. Test the seasoning of your farce by frying a tiny patty in a pan before stuffing the chicken. Use a very sharp serrated knife or a professional carving knife to slice the chilled galantine into 1/2-inch thick rounds. If you prefer a warm version, you can roast it without the cheesecloth at 375°F, but the texture will be less traditional.
🍽️ Serving Suggestions
Serve chilled with a side of sharp Dijon mustard and cornichons for a classic bistro feel. Pair with a crisp, dry white wine such as a Chablis or a light-bodied Pinot Noir. Accompany with a simple salad of frisée dressed in a champagne vinaigrette. Serve alongside toasted brioche points or a crusty baguette. A spoonful of onion marmalade or red currant jelly provides a beautiful sweet contrast to the savory meat.