Chicken galantine - step-by-step cooking recipes

Chicken

Poultry dishes are ideal for the daily menu and are always appropriate at the holiday table. To diversify your diet, you can make chicken galantine - a cold, meat appetizer with the addition of exquisite ingredients and aromatic spices. During its preparation you will have to work a little, but the resulting result will delight you with its excellent taste and will pleasantly surprise the guests invited to dinner.

Chicken galantine - what is it?

Galantine is a traditional French treat, which is a variation of a chicken jellied dish. It is prepared in the form of a stuffed roll, the formation of which uses specially selected products and gelatin. Then the appetizer is baked, or steamed, and sometimes in broth.

This meat delicacy with an excellent filling has a unique aroma, delicate texture and is excellent for dietary nutrition, since it is made from lean minced meat. In addition, galantine looks very impressive, elegant and can decorate any table set for a formal banquet.

French cuisine is famous for its originality, complexity, beauty and amazing taste. Such treats include wonderful chicken galantine. The process of making a dish requires culinary experience and time, but if desired, it can be done independently in your kitchen.

Classic step-by-step chicken galantine recipe

It is recommended to prepare the chicken delicacy the day before the festive feast, then it will acquire elasticity and retain its neat shape after slicing. The ingredients necessary for the dish can be found in any store, and the classic step-by-step recipe will tell you in detail how to properly make tasty and juicy galantine.

Required components:

chicken carcass – 1.5 kg;
beef pulp – 0.25 kg;
large egg;
pistachios – 50 g;
two onions;
butter – 60 g;
milk (3.2%) – 0.5 l;
thyme, coriander, pepper – 3 g each;
white bread pulp – 200 g;
white wine (semi-sweet) – 40 ml;
coarse salt - to your taste.

Cooking:

Rinse the chicken and pat dry with a paper towel. Then you need to cut off the upper parts of the wings, the tail and place it back up. After this, make a longitudinal cut along the spine and carefully release the meat part from the skin covering. To remove it from the wings and legs, you will need to make small cuts in the cartilage and then remove the skin.
Salt the skin pieces, sprinkle with white wine, sprinkle with pepper and set aside temporarily.
Now you need to cut out all the bones so that you end up with a layer of chicken meat.
To prepare the filling, you need to peel the onion, then cut it into cubes and fry in butter until transparent.
Place the stewed onion in a blender, add chicken meat to it and grind thoroughly.
Cut the beef into small cubes and mix with the minced meat.
Soak the bread in milk, then knead to a pulp and send to the meat preparation. Then add pistachios, salt, raw eggs, add spices and stir vigorously.
Fold the cling film in several layers, place the chicken skin on top and smooth it out well. Place the resulting filling on it and give it an elongated shape. Now, with the free edges of the leather, you need to tightly wrap the contents in the form of an envelope and pack it in film.
Then place the roll in foil and secure it around the edges.
Boil water (4.5 l) in a large saucepan and carefully place the galantine in it. Then cover with a lid and cook on low heat for about two hours.
After this time, remove the product, let it cool gradually, and then place it in the refrigerator for nine hours.

Cut the finished treat into large slices and arrange beautifully on a plate. It is recommended to serve stuffed chicken with vegetable salad and red wine.

Culinary certificate

Galantine appeared a long time ago in France. There are two versions of the origin of the name of this dish. According to one, it comes from a French word that translates as “jelly.” The second interpretation of the word galantine is “chicken”.

It is impossible to know which of them is more true. After all, since then, galantines have spread throughout Europe and have many varieties. They are prepared from poultry, game, beef, pork and fish. Heat treatment can also be different: boiling, baking, frying. Gelatin is also not a mandatory ingredient in the dish.

Jellied, stuffed chicken, meatloaf or meatloaf can be served under this name. Thus, galantine is a whole system of complex cold meat dishes. The common thing that can be distinguished from them is that they serve quite thick (up to 1 cm) and have a beautiful cut.

Ingredients	Quantity
chicken one carcass -	1.5-2 kg
chicken fillet -	600 g
chicken eggs -	5 pieces.
milk -	250 ml
pulp of a stale white loaf -	100 g
onions -	120 g
carrots -	110 g
canned green peas -	100 g
chopped greens -	30 g
nutmeg -	5 g
salt and spices -	taste
Cooking time: 300 minutes	Calorie content per 100 grams: 325 Kcal

Galantine made from a whole chicken carcass can be called “aerobatics” in cooking. Due to the complexity of preparation, this dish cannot be classified as everyday food, but if the housewife manages to master the recipe, then she is guaranteed to be recognized as a culinary genius.

Sequence of stages for preparing chicken galantine:

Making galantine from a whole chicken carcass begins with what seems complicated in theory, but turns out to be much easier in practice - removing the skin from the chicken. First you need to make an incision along the breast, and then carefully, so as not to damage the skin, by driving the knife under the skin, remove it completely from the carcass;
The skin of a purchased bird will come off easily. Particular attention should be paid only to the area along the spine (here the skin is very closely connected to the bones) and the wings. Since it will not be possible to remove the skin from them, you need to cut the shoulder seams and leave the wings on the general body of skin. To make the finished dish more realistic, some housewives leave the skin and drumsticks intact;
After removing the skin, you can set it aside for a while to begin preparing the new chicken skin filling. To do this, cut off all the meat from the bones;
Soak the loaf crumb in 200 ml of milk. Peel the onion and cut into four parts. Then pass the resulting chicken meat, fillet, soaked loaf and onions through a meat grinder. Mix the mixture well with your hands;
Wash the carrots and boil (or bake in the oven) until tender. After this, cut into cubes with sides equal to approximately 10 mm;
Prepare an omelette from three eggs, 50 ml of milk and chopped herbs. To do this, shake all the ingredients together until smooth. Pour the resulting mixture into a heated frying pan, greased with oil and cook under a closed lid. After cooling, the omelet, like the carrots, should be cut into cubes;
Add carrot cubes, scrambled eggs and canned green peas, salt and spices to the well-mixed chicken mince in a bowl. Stir so that the ingredients are evenly distributed in the total mass;
Fill the chicken skin with the resulting mass. Then sew up the seam, giving the dish the shape of a chicken carcass;
Wrap the stuffed chicken in several layers of gauze, which is best washed first to remove the specific smell. Then use culinary twine or cotton thread to tie the ends and wrap the carcass several times so that it does not lose its shape;
Send the chicken wrapped in cheesecloth to cook in a pan with broth or water, which must be salted and a few bay leaves added. Cooking will take on average one to two hours. After cooling completely, the galantine can be served.

From a finished semi-finished product

Store-bought semi-finished products called “galantine” are often simply fried in the oven with spices and grated cheese by many housewives. But there is one interesting recipe with which you can use this preparation to create an amazing dish with French chic.

Required components:

semi-finished product – 0.65 kg;
chicken broth (rich) – 0.2 l;
gelatin (instant) – 32 g.

Cooking:

Wrap the finished semi-finished product in three layers of cling film and secure the ends well.
Pour hot water into a baking dish and place the galantine in it so that the liquid only reaches the middle of the meat piece.
Cover the product with foil, then put it in the oven and simmer for an hour and a half at 160 degrees. During the process, do not allow the water to boil: this can spoil the product. After cooking, remove galantine and cool.
Now the product needs to be beautifully designed. To do this, you need to dissolve the gelatin in the chicken broth and then pass it through a sieve.
Then, using a soft brush, cover the roll with jelly-like broth in several layers and refrigerate.

When the galantine from the finished semi-finished product is soaked and hardens, it needs to be cut into circles and placed on the table. It is advisable to decorate a plate with a meat delicacy with lettuce leaves and slices of fresh tomatoes.

Fish dish

Surprise your guests with fish galantine. To prepare you need to have:

red sea bass fillet – 250 g;
salmon fillet – 250 g;
pangasius fillet – 500 g;
mild ketchup, preferably piquant - 2 tbsp. spoons;
egg – 1 pc.;
flour – 2 tbsp. spoons;
milk – 150 ml;
flour – 2 tbsp. spoons;
butter – 50 g;
cream of any fat content – 200 ml;
celery stalk – 1 pc.;
spices.

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Fish galantine is a dish that requires patience and accuracy when preparing.

Boil the perch fillet until done.
The white is separated from the yolk.
Place the boiled perch fillet in a blender bowl, add protein and ketchup. Beat with a blender.
Add salt to the puree to taste.
The milk is heated, but not boiled. The butter is melted.
The yolk is ground with flour and spices. After this, slowly pour in the milk and butter, without stopping stirring.
The finished mixture is poured into a saucepan and cooked until thick, stirring continuously.
Then remove from heat and combine with puree made from sea bass.
The finished mass is sent to the refrigerator for 60 minutes.
After a while, add cream in portions, stirring at the same time.
The oven is heated to 180 °C.
Lay a sheet of foil on the table.
Salmon is cut into bars.
Pangasius fillets are laid out on foil close to each other.
Fish puree is spread on top.
Lay salmon bars on top.
Place celery in the center.
Wrap it in a roll, folding the white fish fillet.
The fish roll is wrapped in foil and put in the oven for 45 minutes.

Dukan cooking technology

This method of preparing chicken aspic is distinguished by its simplicity and very interesting taste due to the addition of vegetables, eggs and aromatic spices. The snack turns out to be light and very healthy, so it will be appreciated by all supporters of proper nutrition.

Required components:

chicken meat – 0.7 kg;
three boiled eggs;
gelatin – 12 g;
one raw egg;
seasonings, sea salt - to your taste;
two bell peppers.

Cooking:

Make minced chicken meat, then add salt, season with seasonings, add a raw egg and mix thoroughly.
Peel the peppers, wash them, chop them into squares, and then put them in the minced chicken.
Line a baking pan with parchment and place half of the cooked minced meat on it. Then place the shelled boiled eggs on it and cover with the remaining meat base on top.
Cover the dish with cooking paper, place in the oven and bake for an hour at 195 degrees. During the process, you should drain the liquid that will collect on the surface of the product.

Cool the appetizer prepared according to Dukan, then divide into portions and offer to try. Chicken sandwiches can be a great breakfast before the start of a work or school day.

How to cook galantine from chicken fillet

For busy housewives, there is an excellent recipe for delicious chicken galantine, which can be purchased in the store. When purchasing, it is important to choose a product that does not damage the skin, otherwise you will not be able to prepare the dish.

Required components:

chicken breast with skin – 0.75 kg;
asparagus (fresh) – 120 g;
two cloves of garlic;
green peas (canned) – 85 g;
spices, table salt - as needed.

Cooking:

Rinse the meat and carefully separate the skin, being careful not to break its integrity.
Divide the fillet into two pieces, cut one of them into cubes, and grind the second in a meat grinder.
Rinse the asparagus with water and chop into small pieces. Peel the garlic and crush it under pressure.
Add peas to the minced meat, add asparagus and chopped garlic, then season with spices, lightly salt and mix.
Lay four layers of cling film on the table, place chicken skin on it, on which you should place chopped fillet pieces. Place the minced meat with vegetables on top and roll everything into a tight roll. Then wrap the workpiece with film and tie it with strong thread.
Place the galantine in a container of boiling water and cook for half an hour. Then remove the product, place it on a plate and press it with a weight (a liter jar filled with water will do). The dish should remain in this state until it cools completely.
Then transfer the galantine to a cold place for 7-8 hours.

Cut the finished delicacy into pieces and serve. A serving dish with sliced meats can be decorated with olives, fresh herbs and slices of ripe vegetables.

Galantine with chicken and mushrooms

A delicious combination of mushrooms and chicken can be embodied in galantine. To do this you will need:

chicken carcass 1.5 kg;
cream of any fat content - 100 ml;
2 chicken eggs;
300 grams of champignons;
40 grams of butter;
Use salt and pepper to taste.

The main thing is to choose a good chicken for galantine. The step-by-step preparation is as follows:

First, the chicken is cut. Carefully separate the skin so that it does not tear. The peel will later be used as a sleeve.
The meat is removed from the bones and ground either in a meat grinder or in a blender.
Mushrooms are cut into cubes and fried in oil. Then they send it to the minced meat.
Cream, salt and spices are poured into it. Mix everything well.
The eggs are boiled and cut into cubes.
Place minced meat on the skin and boiled eggs on top.
Roll it up and secure it with thread. Wrap in cling film and place in a duckling pan. Fill with water and cook for an hour and a half.
The prepared galantine is removed from the water, the film is removed and laid out on paper to dry.
Once it has cooled, you can cut it. Or you can prepare the filling and make galantine aspic.

Chicken stuffed with pancakes

This amazing treat will please even the most sophisticated gourmets. The highlight of the meat snack is that it looks like baked chicken, but in fact there are no bones in it at all, but stuffed pancakes.

Required components:

chicken – 1.8 kg;
bulb;
olive oil – 75 ml;
carrot;
cheese (Dutch) – 110 g;
salt - as much as needed;
sour cream (20%) – 120 g;
seasonings for meat and vegetables – 5 g;
milk – 200 ml;
chicken eggs – 2 pcs.;
flour – 175 g;
a pinch of soda;
apple cider vinegar – 4 ml.

Cooking:

First you need to bake pancakes. To do this, you need to combine milk with raw eggs, then pour in olive oil (35 ml), add salt and shake well. Then add the sifted flour, add baking soda slaked in apple cider vinegar and mix vigorously.
Grease a hot frying pan and use the resulting dough to bake pancakes on it, frying them evenly on both sides. Place the finished products in a stack on a flat plate.
Peel the vegetables, then wash them and cut the onion into small cubes and the carrots into thin strips. Then put the pieces of vegetables in a saucepan and fry in vegetable oil until golden brown.
Rinse the chicken carcass with water and dry with a kitchen towel. After this, chop off the bird's legs and ends of the wings, then make a longitudinal cut in the middle of the carcass and separate the skin from the meat base.
Remove the fillet from the bones and grind it in a meat grinder. Then combine with fried vegetables, add spices, add sour cream and salt.
Now fill each pancake with the prepared minced meat and roll it into neat rolls.
Grate the cheese, beat the egg with a whisk.
Dip the pancakes into the egg mixture, then sprinkle them with cheese crumbles and place them in a mound in the chicken skin.
Then take a needle, thread a thick thread into it and sew the chicken up.
Grease a baking sheet with oil and place the stuffed bird on it. Then mix sour cream (50 g) with meat seasonings and grease the surface of the product.
Bake the dish in the oven at 195 degrees until a golden brown crust appears.

Cool the finished chicken stuffed with pancakes a little, then place it on a large tray and serve to everyone present. To make the delicacy look especially impressive, you should cut it into two halves and serve each part on a separate dish, garnished with vegetables and herbs.

Bird stuffed with pancakes

An interesting option for preparing galantine is chicken stuffed with pancakes. This dish is prepared in the oven.

Ingredients:

whole chicken with skin – 1 pc.;
pork – 300 g;
garlic – 2 cloves;
onion – 1 pc.;
fat sour cream – 3 tbsp. l.;
basil, thyme - to taste;
ingredients for pancakes: flour, water, salt, vegetable oil.

Preparation:

Remove the skin from the chicken in the same way (this must be done very carefully so that there are no cuts on it).
Prepare minced chicken, pork, garlic and onion. Turn it in a meat grinder twice in a row, add sour cream and fresh herbs.
Prepare a batter from flour, water, butter and salt and bake thin, medium-sized pancakes.
Carefully place the chicken skin on a cutting board. Prepare pancakes and minced meat separately.
Place 3-4 tablespoons of minced meat into each pancake and wrap it in a tube. Carefully stuff the chicken skin with these tubes, fasten it with a strong thread and place it in a baking tray on a layer of baking paper. To maintain the shape of the drumstick, you can fill it with minced meat without pancakes.
You can brush the top of the chicken with yolk or mustard and place it in the oven for 1.5 hours at 180 degrees.

The finished chicken is served cut into small portions.