Galantine Food Recipes

I’m always learning new cooking techniques from Oli.  I love the fact that he always manages to simplify what sounds like a complicated and intimidating technique.

Galantine?  Ok, I knew about forcemeat.  It’s meat, seasonings and a fat all blended together and used as a stuffing, or in sausages and pates.

Galantine was a new one for me, but I tell you, if you need a wow dish for the holidays, galantine is your baby.  Galantine is a French classic made from deboned meat or fowl, stuffed and formed into a log shape, and the fowl’s skin is used as the casing, just like for sausage.   The forcemeat filling is layered with carrots, green beans,  ham and pistachios, so that when it is sliced, you have a beautiful presentation with specks of colorful veggies dotting the center of each slice.

Chicken Galantine Stuffed With Sausage, Onion And Sage

Oli presented his galantine two ways.  One with steamed vegetables and grapes the other with a light salad in which grapes add some sweetness.  He dressed both with a savory/sweet vinaigrette of Tawny Port wine, olive oil some white wine vinegar and herbs.

You will use the legs and rest of the chicken (no bones, please) to make a  farce.  A farce (from the French word meaning stuffing) or forcemeat is nothing more than a mixture of seasoned, ground meat that is used as a filling or stuffing. 

This recipe calls for blanching and shocking the veggies.  Have a medium size pot of salted boiling water ready.  Also have a medium size bowl of ice water in your prep area.  Blanching and shocking lets you partially cook veggies so that they stay crunchy.

Galantine Of Turkey From How To Cook The Victorian Way With Mrs Crocombe By Annie Gray

3. Toss the beans and carrots into the boiling water and cook for about 2 1/2 minutes.  Use a large, slotted spoon remove the veggies and quickly plunge them into the ice bath.  Once they are totally cooled, remove them from the water to a dry cloth.

5.  In a small sauce pan melt the butter over medium heat. Throw in onions and garlic. Cook, stirring often until translucent.  Pour in vodka and cook until it’s reduced by half. Remove from heat and cool.

Cut the loose chicken parts into chunks and place in the bowl of a food processor. Process for about a minute,  or until it is a ground meat consistency. Then add the soaked bread and cream, the onion,  garlic, vodka mix, the egg,   parsley, salt and pepper.  Process until smooth.

Quail Galantine Deboned Stuffed Meat For A Festive Dinner Served On A Rustic Brick Plate On A Dark Table Copy Space Stock Photo

7.  Spread the chicken skin breast side up,  on a clean work surface. Spread about 1/4 of the forcemeat then lay half of the beans and carrots end to end atop the forcemeat.  Sprinkle about 1/3 of the pistachios on top.

8. Top this by spreading 1/4 of the remaining forcemeat and place the ham strips end to end over this layer. Sprinkle with 1/3 of the pistachios.

9.  Make another layer using 1/4 of the remaining forcemeat, the remaining beans,  carrots and pistachios. Finally cover it all with the remaining 1/3 of the forcemeat.

Mccall's Cooking School Recipe Card: Chicken, Poultry 15

10.  Carefully bring the skin over the forcemeat and shape it to a roll. Lay the roll on a strip of  aluminum foil and bring the foil up over then ends of the roll.

Here’s a bonus recipe for a vinaigrette that you can use for both steamed vegetables and salads.  It also works nicely as a sauce for the galantine.

About We are an Icelander living in Sweden and New England Yankee living in Virginia who share not only a great friendship but also a passion for world food. Our particular interest lies in the types of dishes that bring people together at celebrations and during holidays. When we take an occasional break from working on our global cookbook, we post on what is now a side project - our blog . Visit us at www.

Chicken & Leek Galantine #14 Poultry Prue Leith's Confident Cooking Recipe Page

This entry was posted in French classic, Main Dishes and tagged chicken galantine, forcemeat, French classic, Tawny Port wine vinaigrette. Bookmark the permalink.Much of my childhood was spent either outside playing with sticks i.e. swords in the woods behind my house or in front of the TV watching PBS broadcasts of Julia Child.Years later, Julia & Jacques would capture my interest, introducing me to the incredible body of work of Chef Pépin.

The following is a tip of the hat to the great chef himself and his approach to deboning a whole chicken for a galantine or ballotine.This may seem like a daunting task, but believe me, if I can do it, so can you! A little patience and a sharp knife goes a long way here!

Wash, and dry your chicken and let it sit out for 30 minutes at room temperature. There are four primary cuts that we need to make in order to remove the meat and skin from the main carcass. 2 in the shoulder wing section and 2 in the hip thigh section.

Duck Galantine Recipe

Start off by removing the wishbone by making incisions on either side of it. Using your fingers, firmly pull the wishbone until it releases. Cut the tip and flat from each wing at the 2nd joint. Reserve them for stock.

Make an incision down the middle on back of the chicken, from neck to tail. Wiggle one of the wings, feeling along the shoulder section for the joint. This is the where we will make our first cut. Ensure that you cut through the joint, releasing the shoulder joint from the main carcass. Repeat this process on the opposite shoulder.

Grab the whole wing section with one hand and the carcass with the other. Proceed to remove the back of the chicken from the main carcass. Pull until the meat and skin split just until the back oyster is exposed. Repeat this process on the opposite side.

Chicken Galantine With A Sausage, Onion And Sage Stuffing

Rotate to the breast side of the chicken. Place your index and middle finger on either side of the sternum and breast section and pull to release the breast meat from the cartilage. Continue to pull down the skin and meat until the whole front section is clean.

Lay the chicken down with the back facing up. Cut the oyster out, raise the knee above the hip, and dislocate the hip from the joint by hyperextending the ball out of the socket. Cut through the connective tissue so that the hip is now fully removed from the main carcass. Continue to pull the meat and skin until fully removed. Repeat this process on the other side fully removing the meat and skin. Reserve the carcass for stock.

Remove each breast filet by sliding your finger underneath the meat along the cartilage until the filet is released. Locate the tough sinew running down the middle of the filet and hold it using a paper towel. Scrape the sinew from the meat using a knife at a 90 degree angle. Repeat this process with the other filet and reserve both.

Chicken Ballotine With Creamy Leek & Chestnut Stuffing

Now we can move on to deboning the wing, thigh, and leg sections. Cut around the wing ball joint until the meat is released. Grip the bone and slide the meat off the rest of the bone until you've reached the bottom. Proceed to pull out the bone from the wing section and repeat this process on the opposite side. Reserve the bones for stock.

Locate the hip joint and cut around the ball section until you can grab the ball handle. Using a 90 degree knife angle, scrape the meat from the bone until you reach the leg joint. Cut around the leg joint until it is fully exposed and released. Continue to scrape the leg meat from the bone leaving the last ½ inch attached. Grab the bottom of the drumstick joint and pull the skin firmly back over the bone. Break the bone using the back of a heavy chef's knife. Remove the bones and reserve for stock. Repeat this deboning process on the opposite side.

Now that the meat and skin are fully deboned, we can proceed to stuff the bird. Start off by placing a filet in each of the sections between the thigh meat and breast meat. If there is meat missing at the top of the neck section, simply make shallow slashes in the breast meat and fold it over to cover the skin.

Spanish Style Chicken Galantine » Dish Magazine

Season the chicken with a liberal amount of kosher salt and freshly ground black pepper. Add 1 ½ - 2 cups of stuffing in an even layer on top of the meat. I'm going with a delicious Italian Sausage & Herb stuffing with mushrooms, veggies, herbs, raisins, chicken stock and other goodies.

Continue by stuffing each of the leg cavities. Carefully bring each side of the chicken towards the center folding one flap over the other into a secure package. Carefully roll the chicken over seam side down. Tuck the stuffing and skin in so that the top and bottom are closed.

Tie the legs together using butcher's twine. Using a slip knot method, loop a section of string underneath the body, pressing the string down against the board and guiding under the bird until you've reached the bottom. Tighten and repeat with another loop spaced about an inch above the first loop. Continue this tying process ensuring that you gently, yet firmly structure everything into a semi tight form. Once you reach the top of the chicken, bring the string over any exposed portion and

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