2020-08-13 / test@t

Chicken Galantine

Cool the galantine by covering it with foil. This way the chicken will not experience thermal shock and the juice will be evenly distributed. Galantine can be served cold, warm, but in no case do not reheat the chicken, the taste will not be the same.

Ingredients

1 large chicken
2 chicken breasts
1 large onion
2 cloves of garlic
1 egg
100 ml of the fattest cream
4 frozen porcini mushrooms
7 chicken livers
1 small bunch of dill
2 tbsp. l. balsamic vinegar
2 tbsp. l. olive oil
salt, freshly ground black and white pepper

STEP-BY-STEP COOKING RECIPE

Step 1

Lay the chicken back up and make two cuts on either side of the ridge. Remove the spine.

Step 2

Flip the chicken breast-side up and feel for the thymus that connects the wings and breastbone. Cut it with a small knife and remove.

Step 3

Flip the chicken over onto the breast again and proceed to remove the ribs: first trim the ribs on both sides, being careful not to damage the skin, then remove the ribs and keel.

Step 4

Cut the chicken breasts into small pieces and place in a blender. Add cream, salt and pepper, chop until smooth, transfer to a bowl. Separate the white from the yolk, beat the white into a foam, gently mix with the minced chicken.

Step 5

Pepper seeds and cut into small cubes. Finely chop the onion and garlic and fry until golden brown in 1 tbsp. olive oil. Cut the olives into slices. Remove the stems from the dill, chop the herbs finely.

Step 6

Quickly fry the liver in olive oil, pour in the vinegar, evaporate to a third of the volume. Cool it down. Add liver and vegetables to the minced meat, mix.

Step 7

Stuff the chicken with the resulting mass, carefully sew the seam with strong white thread.

Step 8

Place the chicken on a greased small baking sheet. Bake in an oven preheated to 180 ° C for 40 minutes, periodically pouring over the resulting juice.

Step 9

Cool and cut into portions.

Preparation time

50m

Cooking time

1h 30m

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