Mastering the Classic French Dish: Galantine Recipe Page

Ingredients

  • 1 whole chicken (about 4-5 lbs)
  • 1 lb of pork shoulder
  • 1 lb of veal shoulder
  • 1/2 lb of pork fat
  • 1/2 cup of brandy
  • 1/2 cup of Madeira wine
  • 2 large eggs
  • 2 cloves of garlic, minced
  • 1 white onion, finely chopped
  • 1/2 cup of fresh parsley, chopped
  • 1 tablespoon of fresh thyme leaves
  • 1 teaspoon of ground nutmeg
  • 1 teaspoon of ground black pepper
  • 2 teaspoons of salt
  • 1/2 cup of pistachios, shelled and chopped
  • 1/2 cup of dried cranberries
  • 2 bay leaves
  • 8 cups of chicken stock

Steps and instructions

  1. Start by deboning the chicken, keeping the skin intact. Set aside the bones for later use.
  2. In a large bowl, place the pork shoulder, veal shoulder, and pork fat. Mix them well and grind the mixture using a meat grinder.
  3. Add the eggs, garlic, onion, parsley, thyme, nutmeg, black pepper, and salt to the ground meat. Mix until everything is well combined.
  4. Stir in the pistachios and dried cranberries into the meat mixture.
  5. Lay out the chicken skin flat and spread the meat mixture evenly over it.
  6. Roll the chicken skin tightly around the meat mixture, making sure to tuck in the ends to form a log shape.
  7. Tie the chicken log with kitchen twine at regular intervals to secure it.
  8. In a large pot, combine the chicken bones, bay leaves, and chicken stock. Bring it to a boil.
  9. Place the chicken log into the boiling chicken stock, reduce the heat to low and let it simmer for about 2 hours.
  10. Remove the chicken log from the stock and let it cool. Once cooled, remove the kitchen twine.
  11. Brush the chicken log with brandy and Madeira wine, then refrigerate it overnight.
  12. Before serving, slice the galantine into thin slices and serve cold.

Tools for making

  • Knife - A sharp knife for deboning the chicken and preparing the ingredients.
  • Meat grinder - To grind the pork shoulder, veal shoulder, and pork fat.
  • Large bowl - For mixing the ground meat and other ingredients.
  • Kitchen twine - To tie and secure the chicken log.
  • Large pot - To boil the chicken bones and make the stock.
  • Brush - For brushing the galantine with brandy and Madeira wine.
  • Refrigerator - To chill the galantine overnight.

Recipe variations

  • Use a different type of poultry, such as turkey or duck, instead of chicken.
  • Experiment with different fillings, such as mushrooms, spinach, or sun-dried tomatoes.
  • Add different herbs and spices to the meat mixture, such as rosemary, sage, or paprika.
  • Try using different types of nuts, like almonds or walnuts, in place of pistachios.
  • For a gluten-free option, use gluten-free breadcrumbs or almond flour instead of regular flour.
  • Instead of a traditional galantine, wrap the meat mixture in puff pastry to create a galantine en croûte.
  • Create a vegetarian or vegan version by using plant-based meat substitutes or a mixture of vegetables and grains.
  • Add a layer of cheese, such as Gruyère or cheddar, in between the meat and the chicken skin for added flavor.
  • Experiment with different marinades or glazes to brush on the galantine, such as honey mustard or balsamic reduction.
  • Serve the galantine warm by gently reheating it in the oven before slicing and serving.

Recipe overview

Welcome to our Galantine recipe page! Galantine is a traditional French dish that involves deboning a whole chicken, stuffing it with ground meat, herbs, and other seasonings, then rolling and poaching it. The result is a beautiful, flavorful roll that can be sliced and served cold. This dish is a bit labor-intensive, but the steps are straightforward, and the end product is truly impressive and worth the effort.

In this recipe, we're using a combination of pork and veal for the stuffing, along with pistachios and dried cranberries for a touch of sweetness and crunch. We'll also be using brandy and Madeira wine for added flavor. You can expect to spend a few hours preparing and cooking this dish, followed by an overnight refrigeration to let the flavors meld together perfectly. So, if you're looking for a showstopping dish for a special occasion or a gourmet weekend project, this Galantine recipe is the perfect choice.

Common questions

  1. Can I use a different type of meat? Yes, you can experiment with different types of meat. However, the traditional recipe calls for chicken, pork, and veal.
  2. Can I omit the pistachios and cranberries? Yes, you can omit them if you prefer. They add a nice texture and flavor, but the galantine will still taste delicious without them.
  3. Can I make this recipe ahead of time? Absolutely! In fact, it is recommended to refrigerate the galantine overnight to allow the flavors to meld together.
  4. Can I serve the galantine warm instead of cold? Traditionally, galantine is served cold. However, you can certainly warm it up if you prefer.
  5. How long does it take to cook the galantine? The galantine needs to simmer in the chicken stock for about 2 hours to ensure it is fully cooked and tender.
  6. Can I freeze the galantine? Yes, you can freeze the galantine. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. Thaw it in the refrigerator before serving.

Serving dishes and utensils

  • Cutting board - A sturdy cutting board to debone the chicken and prepare the ingredients.
  • Chef's knife - A sharp and versatile knife for deboning the chicken and chopping the ingredients.
  • Meat grinder - A tool to grind the pork shoulder, veal shoulder, and pork fat.
  • Mixing bowl - A large bowl to mix the ground meat with the other ingredients.
  • Kitchen twine - Twine to tie the chicken log and secure its shape.
  • Large pot - A pot large enough to simmer the chicken log in the chicken stock.
  • Basting brush - A brush for brushing the galantine with brandy and Madeira wine.
  • Refrigerator - A refrigerator to chill and store the galantine overnight.
  • Slicing knife - A sharp knife for slicing the galantine into thin serving slices.

Origin stories

Galantine, a classic French dish, is often associated with grand banquets and celebrations. It traces its roots back to French haute cuisine of the 19th century. The term 'galantine' is derived from the Latin word for chicken 'gallina', and originally, this dish was made exclusively with poultry. However, over time it has evolved and other types of meat are now also used. What makes this dish truly interesting is its presentation - after hours of meticulous preparation and cooking, the galantine is served cold, often sliced to reveal a stunning mosaic pattern of meat, herbs, and sometimes even fruits and nuts. It's a dish that not only pleases the palate, but also the eye.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.