Winnipeg Free Press - PRINT EDITION

A dish best served cold

  • Print
Chicken Galantine

MIKE DEAL / WINNIPEG FREE PRESS Enlarge Image

Chicken Galantine Photo Store

Galantine -- it's not really as difficult as it sounds and is quite impressive.

The word galantine refers to a deboned and stuffed meat dish that is served cold. It likely comes from the word galant, which means lavish and sophisticated. In the days of extravagant buffets, the galantine was covered in aspic to keep it from drying out while guest plowed their way through the mountains of food presented to impress them.

Nowadays, a slice or two with a green salad and a croissant or soft bread roll makes a light lunch or a tasty part of a cold buffet. Enjoy with some mustard preserves and a glass of Chardonnay.

The simplest way it to ask your butcher to debone the chicken, if you are not up for the challenge.

 

Chicken Galantine

Ingredients

1 whole 1.4 kg (3 lb) chicken, deboned

2 egg whites

150 ml heavy cream

120 ml (1/2 cup) black forest ham, diced

120 ml (1/2 cup) pistachio kernels

Salt and pepper to taste

Farce -- the meat stuffing

Remove the leg meat, dice and put in the food processor.

Blend with a pinch of salt, egg whites and heavy cream.

Remove from the food processor and add in the rest of the garnish (pistachios & ham)

Lay out the deboned chicken.

Use a meat mallet to flatten out the breast to about 0.5 centimetre (1/4 in) thick

Lay out the farce in the centre of the flattened out chicken.

Roll up the chicken with the farce in the middle.

Wrap up the stuffed chicken tightly with aluminum foil.

Slowly bake in a preheated oven at 300 F (150 C) for about 1.5 hours.

Cool at room temperature and then refrigerate overnight.

The next day remove foil and cut into slices to serve.

Republished from the Winnipeg Free Press print edition August 24, 2013 D14

Fact Check

Fact Check

Have you found an error, or know of something we’ve missed in one of our stories?
Please use the form below and let us know.

* Required
  • Please post the headline of the story or the title of the video with the error.

  • Please post exactly what was wrong with the story.

  • Please indicate your source for the correct information.

  • Yes

    No

  • This will only be used to contact you if we have a question about your submission, it will not be used to identify you or be published.

  • Cancel

Having problems with the form?

Contact Us Directly
  • Print

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

You can comment on most stories on winnipegfreepress.com. You can also agree or disagree with other comments. All you need to do is be a Winnipeg Free Press print or e-edition subscriber to join the conversation and give your feedback.

Have Your Say

New to commenting? Check out our Frequently Asked Questions.

Have Your Say

Comments are open to Winnipeg Free Press print or e-edition subscribers only. why?

Have Your Say

Comments are open to Winnipeg Free Press Subscribers only. why?

The Winnipeg Free Press does not necessarily endorse any of the views posted. By submitting your comment, you agree to our Terms and Conditions. These terms were revised effective April 16, 2010.

letters

Make text: Larger | Smaller

LATEST VIDEO

Winnipeg Cheapskate: Cheap summer weekends

View more like this

Photo Store Gallery

  • Ruth Bonneville Winnipeg Free Press January 18, 2011 Local Standup -
  • The sun peers through the fog to illuminate a tree covered in hoar frost near Headingley, Manitoba Thursday- Standup photo- February 02, 2012   (JOE BRYKSA / WINNIPEG FREE PRESS)

View More Gallery Photos

Poll

What should the city do with the 102-year-old Arlington Street bridge?

View Results

View Related Story

Ads by Google