Dishes from poultry meat will always help out when preparing a home dinner, and when setting the festive table. Here, for example, galantine. The dish is tasty and original, but you will have to make an effort to prepare it.
What is galantine?
Galantin is a fillet of chicken. The French dish, in the manner of a jelly, fit perfectly into Russian cuisine, although it did not surpass the jelly in popularity.
Galantine - this is a dish that is prepared as a stuffed roll using various additional ingredients, gelatin and cool rich broth. It is either baked or steamed, or cooked in broth.
The addition of aromatic spices enhances the attractive smell of galantine. This dish will not harm the figure, as it is made from lean poultry meat. Pouring perfectly fits into the menu of the festive table, because its appearance is not only appetizing, but also attractive.
Classic Galantine Recipe: Ingredients
The traditional recipe is to use chicken meat. If you mean any kind of celebration, then you need to cook galantine a day before serving. During this time, the dish will acquire the desired elastic jelly-like consistency.
To prepare a classic galantine, you need to take the following products:
- 1.5 kg chicken carcass;
- beef tenderloin - a quarter kilogram;
- large egg - 1 pc.;
- peeled pistachios - 50 g;
- two medium-sized onion heads;
- butter - 60 g;
- milk with a fat content of 3.2% - 0.5 l;
- thyme, coriander, pepper - 3 g each;
- pulp of white bread - 200 g;
- semisweet white wine - 40 ml;
- coarse salt to taste.
Cooking steps
Chicken galantine is prepared in several stages.
- Chicken carcass must be thoroughly washed. Using a paper towel, wipe the water.
- Cut off the tail, the upper part of the wings. Turn the carcass on its back.
- The skin is removed by making a longitudinal incision along the back along the spine.
- Do not throw out the skin! This is the right ingredient when cooking. It is placed in a bowl, watered with a couple of spoons of wine, sprinkled with pepper. Stirred so that the additives are evenly distributed on the skin, and set aside.
- The next step is to remove the bones from the carcass. As a result, pure chicken meat should remain.
- Onions are peeled, cut into cubes and fried in a pan with butter.
- As soon as it becomes transparent, they put it in a blender bowl, put chicken meat in the same place and grind everything.
- Rinse beef meat, dry. Cut into modest cubes. Add to minced chicken.
- Bread crumb is poured with milk. They wait until it softens to a state of gruel. After that, they are sent to mincemeat.
- Pistachios, salt, raw eggs, spices are sent to the minced meat. All intensively stirred.
- Take cling film and fold it in a layer of 3-4 layers.
- Chicken peel is spread on the film with an even layer. Wide strata.
- Stuff the minced meat on top, leveling and compacting.
- Grabbing the free edges of the skin, tightly wrap the stuffing into it. The design should look like a roll. After everything is covered with a film.
- Wrap in foil, the edges of which are fixed.
- Gather a pot (4.5-5 liters) of water and boil. After immersed in her galantine.
- Cover the pan with a lid and boil galantine for 2 hours.
- After time, the dish is taken out, allowed to cool in natural conditions.
- Then put in the refrigerator for 9 hours (preferably at night).
- Before serving, galantine is carefully freed from foil and film, cut into medium or large slices.
The second way of wrapping is using a thread, not a cling film. Then the meat will be cooked in its own broth.
How nice to serve?
So, we found out what it is - chicken galantin. This is a roll. Therefore, its submission will no longer go unnoticed. But if you use the following recommendations, you can truly surprise and delight guests with a beautiful serving.
- The finished chopped dish will look beautiful with lemon slices, colored vegetables (for example, peppers), and finely chopped greens.
- So that the dish does not lose its fresh appearance, it must be cut exclusively before serving.
- Small bowls with sauce (spicy or white) will harmoniously look next to the dish.
- Grilled vegetables, rice, potato wedges, mushrooms - for galantine, this is not only an ideal side dish for the dish, but also a beautiful substrate for serving.
Jellied galantine
Some housewives serve jalantine galantin. Like jellied meat. For this:
- 20 grams of gelatin is poured into 300 ml of chicken stock.
- Heat this mixture in a water bath until the gelatin dissolves.
- After that, pour the finished galantine with a hot mixture and leave it to cool completely on the table. And then until it completely hardens in the refrigerator.
Few secrets
What is this galantine dish? Roll, which, subject to several secrets, turns out to be very tasty.
- To make the finished jelly light, almost transparent, chicken is added to the broth diluted with water during the cooking of the broth.
- You can cook galantine without skin. Then the rolled roll must be fixed with a thread.
- After cooking, galantin should be covered with a press to level it.
Galantin with chicken and mushrooms
A delicious combination of mushrooms and chicken can be embodied in galantine. This will require:
- 1.5 kg chicken carcass;
- cream of any fat content - 100 ml;
- 2 chicken eggs;
- 300 grams of champignons;
- 40 grams of butter;
- salt and pepper to taste.
The main thing is to choose a good chicken for galantine. Step-by-step preparation is as follows:
- First chop the chicken. Gently peel 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 minced either in a meat grinder or in a blender.
- Mushrooms are diced and fried in oil. After sent to the stuffing.
- Cream, salt and spices are poured to it. All mix well.
- Eggs are boiled, cut into cubes.
- Forcemeat is laid out on the skin, boiled eggs on top.
- Roll up, strengthen with threads. Wrap in cling film and lay in a duckweed. Pour 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 a paper for drying.
- Once it cools, it can be chopped. And you can prepare the fill and make jellied galantine.
Fish dish
Surprise your guests with a galantine of fish. To prepare, you must have:
- fillet of red sea bass - 250 g;
- salmon fillet - 250 g;
- pangasius fillet - 500 g;
- non-sharp ketchup, preferably spicy - 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.;
- spice.
Fish galantine is a dish that requires patience and accuracy when cooking.
- The perch fillet is cooked until cooked.
- Protein is shared with the yolk.
- The boiled filet of perch is transferred to the blender bowl, the protein and ketchup are added. Beat with a blender.
- In mashed potatoes add salt to taste.
- Milk is heated, but not boiled. Melt the butter.
- Grind the yolk with flour and spices. After that, milk and butter are slowly poured in without stopping stirring.
- The finished mixture is poured into a saucepan and cooked to a thick consistency, without stopping stirring.
- After being removed from the fire and combined with mashed potatoes prepared from sea bass.
- The finished mass is sent for 60 minutes in the refrigerator.
- Over time, cream is introduced portionwise into it, stirring at the same time.
- The oven is heated to 180 ° C.
- A sheet of foil is covered on the table.
- Salmon is cut into bars.
- Pangasius fillets are laid out on the foil close to each other.
- Topped with mashed fish.
- Lay salmon bars on top.
- Celery is laid in the center.
- Wrap in a roll, folding a fillet of white fish.
- The fish roll is wrapped in foil and put in the oven for 45 minutes.