Galantine - a traditional dish of French cuisine, is a delicious jellied or tender roll. It is based on chicken, turkey, quail, lean pork, veal, rabbit or fish. Spicy herbs, spices, vegetables, mushrooms, olives, nuts or dried fruits are always added to the meat. This dish stands out not only for its excellent taste characteristics, but also for its spectacular appearance. It easily decorates any festive table and delights guests with an exquisite serving.
In this article we will tell you how to cook galantine from chicken according to the classic recipe, and offer two more other options for creating this interesting dish. Feel free to use any of the recipes and join the incredibly delicious French cuisine.
History reference
Let's find out what galantine is? It is believed that the name of this dish comes from the old French galatine (jelly), galine (chicken) or from the Latin word galatina (jelly). According to the initial recipe, galantine was a jelly made from a veal head stuffed with chicken meat with spices, vegetables and fruits.
What is galantine in modern cooking? This dish looks more like roll, jelly or aspic. It belongs to the category of meat snacks, served to the table chilled and cut into portioned portions. Often it is made from chicken meat and a wide variety of ingredients are added - ham, wine, mushrooms, carrots and bell peppers, pistachios and olives. Thanks to the combination of components of different colors, they get a very effective dish. Now you know what galantine is. It remains to learn how to cook it.
Classic Pistachio Chicken Recipe
To prepare galantine, you will need to prepare products, including:
- 1 chicken carcass;
- 200 g low-fat ham;
- 50 g of pistachios;
- 1 head of onion;
- 1 medium carrot;
- spices (bay leaf, ground black pepper and peas, nutmeg);
- salt;
- parsley greens.
In the work you will need a piece of gauze and culinary twine (you can replace it with ordinary thread).
Making a delicacy at home
We begin cooking galantine by cutting chicken carcasses. Carefully cut the skin, taking care not to damage it. The meat is separated from the bones. We send the chicken bones to boil for broth. Salt, remove the foam. Add the peeled onion head and carrots, as well as bay leaves and peppercorns to the pot with boiling broth.
While the broth is boiling, prepare the minced meat. Pass the chicken meat through a meat grinder, cut the ham into small pieces. Add peeled pistachios, salt, ground pepper and nutmeg. Mix well. We spread chicken skin on gauze, level it. Place the minced meat on top.
We wrap the workpiece in a roll, dressing around the edges with culinary twine. We take out the bones from the finished chicken broth. Put the roll in the pan and cook for 80 minutes. We take out the finished galantine from the broth, remove the cheesecloth and wrap it in cling film. Put in the refrigerator for 8-10 hours. After the set time, you can serve a snack to the table in portions, decorated with fresh herbs. Now you know what galantine is and how to cook it. Be sure to try to make such an original snack to the festive table!
A simplified version of the preparation of chicken galantine
The following recipe for chicken galantine is liked by many housewives for its ease of preparation, excellent taste and mouth-watering appearance. We recommend trying to make this great appetizer at least once. You will definitely be satisfied with the result.
To create this exquisite delicacy you will need:
- 1 chicken carcass;
- 250 g fatty pork;
- 3 slices of loaf;
- 100 ml of milk;
- 200 ml of heavy cream;
- 1 head of white onion;
- 1 head of red onion;
- 250 g of champignons;
- 20 ml of vegetable oil;
- 2 chicken eggs
- salt, spices (turmeric, black pepper, paprika).
Step by Step Description
Wash the chicken carcass, dry it and carefully remove the skin, leaving only the wings and lower legs (or cut them off). It is advisable to prevent the formation of tears, so that when baking juice does not leak.
We remove all the meat from the chicken carcass. Punch it with a pork blender or pass through a meat grinder. We clean the white and red onions, set aside half of the white head to the side, grind the rest in a blender and add to the stuffing. Soak the loaf in 100 ml of milk. Add softened bread to the minced meat. Add salt, pepper and cream. Mix well.
My mushrooms, cut into small pieces and send to the pan to fry. Cut the onion half into cubes. When the excess liquid evaporates, add the onions to the mushrooms. We fry for some more time, remove from heat, cool. Add the mushrooms to the minced meat.
The resulting mass is stuffed with chicken skin. Sew a thread. Coat the roll with spices, a little salt and vegetable oil. We send galantine to bake in the oven for 60 minutes (at 190 ° C). 10 minutes before readiness, turn on the “Convection” mode to get a crisp. Serve galantine to the table chilled, cut into portions.
Galantine Chicken Diet Recipe
If you follow the figure and strive to minimize the amount of fat in the diet, we suggest you cook a delicious, low-calorie aspic from chicken with gelatin. The recipe is simple and involves the use of a small number of ingredients. The calorie content of the finished dish will be only 127 calories per 100 grams.
To prepare diet galantine you will need:
- 1 chicken breast;
- 2 chicken legs;
- 1 bell pepper;
- jar of pitted green olives;
- 100 ml cream 20% fat;
- 20 g of sour cream 15% fat;
- 1 onion;
- 1 carrot;
- gelatin;
- salt, black pepper, bay leaf, peppercorns.
The method of preparation of diet galantine
From the chicken breast, carefully remove the skin and cut the fillet. We beat it off with a hammer, after covering it with polyethylene. From the legs, remove the meat. We put all the bones in a pan, fill it with water and cook the broth. Remove the foam, add salt, bay leaf, a little later - onion and carrots. While the broth is boiling, we are engaged in galantine itself.
Chicken removed from the legs, pass through a meat grinder. Add cream, salt and pepper. Peppers are chopped and diced. Open a jar of olives. We lay the chicken fillet tightly on a food-grade plastic film so that there are no gaps. Put minced meat on top, level it. Stack olives and red bell pepper. We turn the workpiece into a roll, pack it in several more layers of the film and fix the ends.
We put galantine in a baking dish and fill it with half hot water. Cover the baking sheet with foil. We send to languish in the oven for 90 minutes at 160º. Cool the finished roll and send it to the refrigerator for 3-4 hours.
In 200 ml of the finished broth, dissolve 10 g of gelatin, according to the instructions. Add 20 g of sour cream, mix and pour the chicken roll with the mixture. Leave in the refrigerator until completely solidified. Serve to the table, cut into portion slices and garnish with fresh herbs. Mustard or horseradish is excellent as a sauce for such an appetizer. Enjoy your meal!