CHICKEN GALANTINE STUFFING RECIPES

CHICKEN GALANTINE RECIPE | GOOD FOOD

Chicken galantine Recipe | Good Food image

Ask your butcher to bone the chicken for you, and to remove the bones without puncturing the skin.

Provided by goodfood.com.au

Categories Dinner

Total Time 1 hours 30 minutes

Yield SERVES 4-6

Number Of Ingredients 11

Ingredients

100 g (3½ oz) minced (ground) chicken
150 g (5½ oz) minced (ground) pork
1 teaspoon green peppercorns
170 ml (5½ fl oz/? cup) Calvados or apple brandy
2 tablespoons pouring cream
½ teaspoon mixed (pumpkin pie) spice
1 egg
50 g (1¾ oz) thickly sliced lean ham, cut into 1 cm (½ inch) dice
35 g (1¼ oz/¼ cup) pistachio kernels
2 kg (4 lb 8 oz) chicken, boned
80 g (2¾ oz) butter, softened

Steps:

1. Preheat the oven to 170°C (325°F/Gas 3).

2. Put the chicken, pork and peppercorns in a small processor fitted with the metal blade. Whizz in 5second bursts for 35–45 seconds, or until fine. Add 2 tablespoons of the Calvados or apple brandy, the cream, mixed spice and egg and season with salt and pepper. Whizz in short bursts until just combined. Remove the bowl from the machine and stir in the ham and pistachios.

3. Lay the chicken on a board, skin side down, ensuring that all the flesh is on top of the skin. Season with salt and pepper. Spread the chicken and pork mixture on top, leaving a 3 cm (1¼ inch) border. Roll the chicken into a fat log, tucking in the ends as you roll. Tie the chicken in three to four places with kitchen string to help keep its shape, then secure the seams with short skewers.

4. Rub the butter all over the skin and put the chicken on a wire rack in a roasting tin. Cover the tin with foil, sealing the edges tightly. Bake for 35 minutes.

5. Remove the foil and pour the remaining Calvados or brandy over the chicken. Bake for 50 minutes, basting with the pan juices every 15 minutes. Remove from the oven and set aside to cool, basting once or twice. Wrap the chicken in foil and refrigerate overnight. Cut into thin slices to serve.

CHICKEN BALLOTINE - HOW TO COOK MEAT

Chicken Ballotine - How to Cook Meat image

Chicken ballotine is the roasted version of chicken galantine. The galantine is poached and is served cold. I like the idea of a hot, boneless, roasted, and stuffed chicken better, so I was very anxious to make this one. This chicken ballotine wouldn't have been possible without Jacques Pepin's incredible ability to teach very complicated concepts so thoroughly and well. Boning a chicken is not as easy as it looks . . . and it doesn't look that easy.

Provided by Nils Hoyum

Total Time 1 hours 50 minutes

Prep Time 30 minutes

Cook Time 1 hours 20 minutes

Yield 4

Number Of Ingredients 16

Ingredients

1 chicken, boned
Salt
1 leek, washed and minced
1 small onion, minced
5 cloves garlic, minced
2 shallots, minced
1 carrot, minced
4 Tbsp butter
12 slices bread, toasted and cubed
2 Tbsp bacon fat
2 Tbsp butter, melted with the bacon fat
2 cups beef stock
1 tsp fresh rosemary, minced
1 tsp fresh or dried sage, minced
2 tsp seasoning salt
½ tsp black pepper

Steps:

Steps to Make Chicken Ballotine
Tips & Tricks

Nutrition Facts : ServingSize 6 oz, Calories 344, FatContent 13 g, SaturatedFatContent 6 g, CholesterolContent 62 mg, SodiumContent 1035 mg, CarbohydrateContent 33 g, FiberContent 2 g, SugarContent 3 g, ProteinContent 21 g

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