📝 About This Recipe
The Galantine de Volaille is the crown jewel of classical French cold buffets, representing the pinnacle of 'Garde Manger' artistry. This sophisticated dish features a whole deboned chicken stuffed with a luxurious forcemeat of veal, pork, and pistachios, poached in a rich aromatic bouillon until tender. It is a labor of love that rewards the cook with a mosaic of flavors and a texture that is both silky and substantial.
🥗 Ingredients
The Poultry
- 1.8 - 2 kg Whole Roasting Chicken (Skin intact, fully deboned but kept in one piece)
- 2 tablespoons Cognac (For marinating the skin)
The Forcemeat (Farce)
- 300 grams Ground Pork Shoulder (Chilled)
- 200 grams Ground Veal (Chilled)
- 150 grams Chicken Breast (Diced into 1cm cubes for texture)
- 100 grams Pork Fatback (Finely minced)
- 50 grams Shelled Pistachios (Blanched and peeled)
- 30 grams Truffle or Porcini mushrooms (Finely chopped)
- 100 ml Heavy Cream (Ice cold)
- 1 Egg (Lightly beaten)
- 1 teaspoon Quatre Épices (French four-spice blend)
- to taste Salt and White Pepper (Approximately 12g salt per kg of meat)
The Poaching Liqure (Court-Bouillon)
- 2 liters Chicken Stock (High quality or homemade)
- 250 ml Dry White Wine (Such as Sauvignon Blanc)
- 2 cups Mirepoix (Chopped onion, carrot, and celery)
- 1 Bouquet Garni (Thyme, bay leaf, and parsley stalks)
👨🍳 Instructions
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1
Begin by deboning the chicken from the back, keeping the skin entirely intact. Remove the meat from the carcass, leaving a flat rectangle of skin with some meat attached. Reserve the carcass for the stock.
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2
Place the deboned chicken skin-side down on a sheet of parchment paper. Lightly brush with Cognac and season with salt and white pepper. Set aside in the refrigerator.
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3
In a chilled bowl, combine the ground pork, veal, and minced fatback. Mix thoroughly using a wooden spoon or a stand mixer on low speed to maintain a cold temperature.
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4
Gradually incorporate the beaten egg and the cold heavy cream into the meat mixture until it becomes a smooth, slightly tacky paste.
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5
Fold in the diced chicken breast cubes, pistachios, mushrooms, and Quatre Épices. This creates the 'mosaic' effect when the galantine is sliced.
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6
Lay the chicken skin flat on a large piece of cheesecloth or high-quality plastic wrap. Spread the forcemeat evenly down the center of the chicken skin.
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7
Carefully roll the skin around the filling to form a tight cylinder (log shape). Ensure the skin overlaps slightly to seal the meat inside.
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8
Roll the cylinder tightly in the cheesecloth, tying the ends securely with kitchen twine like a large candy wrapper. The tighter the roll, the better the final shape.
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9
In a large oval Dutch oven or fish poacher, bring the chicken stock, white wine, mirepoix, and bouquet garni to a very gentle simmer (about 80°C/175°F).
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10
Submerge the galantine in the liquid. Poach gently for 1 hour and 15 minutes, ensuring the liquid never reaches a rolling boil, which would toughen the meat.
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11
Once the internal temperature reaches 70°C (160°F), remove the galantine from the liquid. Let it cool slightly, then place it in a shallow dish.
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12
Place a flat board on top of the galantine with a light weight (like two cans of soup) and refrigerate overnight. This pressing step is crucial for a firm, sliceable texture.
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13
The next day, remove the cloth, wipe away any excess fat, and slice into 1cm thick rounds to reveal the beautiful interior.
💡 Chef's Tips
Always keep your meat and equipment ice-cold when making the forcemeat to prevent the fat from breaking. If you don't have Quatre Épices, make your own with ground pepper, cloves, nutmeg, and ginger. Use a digital thermometer to ensure the center reaches 70°C; overcooking will result in a dry galantine. Don't discard the poaching liquid! Strain it and reduce it to make a delicious aspic or a base for a future soup. For an extra touch of luxury, add cubes of foie gras or tongue to the filling.
🍽️ Serving Suggestions
Serve chilled with a side of sharp Dijon mustard and cornichons. Pair with a crisp, chilled glass of Chablis or a light-bodied Pinot Noir. Accompany with a simple salad of frisée dressed in a light shallot vinaigrette. Serve alongside toasted slices of buttery brioche or a crusty baguette. Arrange on a platter with cubes of clarified aspic jelly for a traditional presentation.