Chicken Galantine · Celebrate Jacques

Ingredients

• 1 chicken (3½ to 4 pounds)
• About 1¼ pounds white chicken meat (from chicken above)
• About 1¼ pounds dark chicken meat and trimmings (from chicken above)
• 1¼ pounds pork shoulder meat (about one-third fat)
• 3 large chicken livers (about 4 ounces), cleaned of sinews
• 1 tablespoon Armagnac
• ⅓ cup dry white wine
• 2 tablespoons regular salt mixed with ½ teaspoon sodium nitrite (also called pink salt), or replace this mixture with 2 tablespoons curing salt (see box, page 145)
• 2 teaspoons cornstarch
• ⅓ cup shelled pistachios
• ⅓ cup finely chopped shallots
• 1 cup black mushrooms (my favorite is the black Orpheus, also called black chanterelle) or cèpes (porcini), washed 1 clove garlic, peeled, crushed, and chopped (½ teaspoon)
• About 1 ¼ pounds chicken carcass, neck, and gizzard (from chicken above)
• 1 cup diced onion (see illustrated onion preparation, page 21)
• ½ cup diced carrot
• 4 quarts water
• 2 bay leaves
• ½ rib celery
• ½ cup dry white wine
• ½ teaspoon dried thyme leaves
• ½ teaspoon salt