Homemade Chicken Galantine – Domowa galantyna z kurczaka

Chicken Galantine - Galantyna z kurczaka

Chicken Galantine – Galantyna z kurczaka

Easter is approaching quickly so please, let me use the opportunity to show you one of the standard dish in our family, Polish festive food with French roots: chicken galantine (ballotine) that my parents-in-laws are preparing almost for each Easter and Christmas. They always work on that dish in a tandem – my father-in-law is deboning the chicken and my mother-in-law is doing the rest whole bunch of work. And believe me, it is really so good, delicate, tasty and… pity that if I want to have it for coming Easter I need to do it by myself ;)

Festivals give always the opportunity to cook something special, that costs time but somehow you can always find this time to prepare it.

In Poland, especially for Easter and Christmas, we are preparing a lot of different food, among others, charcuteries – not only sausages (especially at the countryside), but galantines, rolled and stuffed meat, stuffed duck, goose, chicken, whatever, that we are eating cold. The idea is to sit together, talk and eat, eat and eat ;) If you cannot eat anymore then at least you should try this small piece of cake: babka or mazurek?

Chicken Galantine - before gelatine stock cover

Chicken Galantine – before gelatine stock cover


Homemade Chicken Galantine – Domowa galantyna z kurczaka

Ingredients:

1 deboned chicken / 1.6-1.8 kg /
salt, black pepper
other favorite spices (such as sweet paprika and marjoram or thyme)
gelatine for 0,7 liter stock

Stuffing
2 chicken or turkey breasts minced
1 small bread roll or white bread like baguette, soaked in milk
3 eggs
4 cloves of garlic, smashed
a bunch of flat leaf parsley, finely chopped

Vegetable stock
a bunch of vegetables (2 carrots, 1 root parsley or parsnip, few stalks of flat leaf parsley, a piece of celeriac or 2 celery stalks, 15cm piece of leek, onion)
salt, black pepper, 2 allspice grains
2,5-3 liters of water

Preparation:

  1. Prepare stuffing.
    Mince chicken or turkey breasts. To the minced meat add soaked and wrung bread, garlic, salt, pepper, chopped flat leaf parsley, 3 raw eggs, and other spices to taste (what you like, we like marjoram or thyme – not too much in order not to cover the delicate taste of the chicken). Mix the whole thoroughly.
  2. Prepare vegetable stock.
  3. Debone the chicken to get one large piece of skin with meat.
    To do this, first watch carefully the Jacques Pépin video below :) After deboning you should have a big piece of meat with the skin on.
  4. Delicatly level the meat surface with the meat tenderizer. Sprinkle with the salt, black pepper and sweet paprika. Arrange prepared stuffing in the middle of the deboned chicken.
  5. Tightly roll over the meat and sew with a thread. Once rolled up carefully wrapped in a white linen cloth or gauze bandage if necessary. Sometimes chicken skin is not the perfect one, has some holes or the neck was trimmed not properly (common problem in Brazilian chickens from Korin), so it is a good method to avoid problems while poaching.
  6. Thus prepared galantine brew (poach) in spicy vegetable stock. Brewing time takes about 60 minutes.
  7. When cooked, remove the galantine, unwind of the cloth and let it cool down on the hard cutting board. You can freeze it here, if necessary.
  8. Once cooled, cut into slices. Arrange on an oval plate. Here you can decorate with olives, peppers, etc. to your liking.
  9. Take about 0.7 liters of stock, boil and dissolve gelatin in it, mixing thoroughly. Wait until slightly solidified, pour over the meat slices and put in the refrigerator.

Note:
If you need galantine in a few days, you can prepare it in advance and freeze it. On the serving day, remove the meat from the freezer, wait for the slightly defrost and proceed as above with the gelatine.

Have fun during preparation :)

Chicken Galantine - Preparation Phase 1

Chicken Galantine – Preparation Phase 1

Chicken Galantine - Preparation Phase 2 - decoration and pouring the gelatine stock on

Chicken Galantine – Preparation Phase 2 – decoration and pouring the gelatine stock on

Chicken Galantine - Galantyna z kurczaka

Homemade Chicken Galantine – Domowa galantyna z kurczaka

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