Chicken Galantine

Name: Chicken Galantine
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 teaspoon whole black peppercorns; 6 juniper berries; 6 whole cloves; ½ teaspoon dried thyme leaves; ⅛ teaspoon grated nutmeg; ⅛ teaspoon ground cinnamon; ⅛ teaspoon cayenne pepper; 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; ½ cup diced carrot; 4 quarts water; 2 bay leaves; ½ rib celery; ½ cup dry white wine; ½ teaspoon salt

www.celebratejacques.org

Indulge in a flavorful Chicken Galantine stuffed with pistachios and Armagnac, served with natural jelly and cherry-ginger chutney. Serves 12-14.

View full recipe on www.celebratejacques.org

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at www.celebratejacques.org.

Share this recipe:

Cooking tools:

Spice grinder
Coffee grinder
Meat grinder
Food processor
Stockpot
Stove
Cheesecloth
Butcher's twine
Kitchen towel
Chef's knife
Cutting board
Mixing bowl
Measuring spoon
Measuring cup
Kitchen scale

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 teaspoon whole black peppercorns
6 juniper berries
6 whole cloves
½ teaspoon dried thyme leaves
⅛ teaspoon grated nutmeg
⅛ teaspoon ground cinnamon
⅛ teaspoon cayenne pepper
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
½ cup diced carrot
4 quarts water
2 bay leaves
½ rib celery
½ cup dry white wine
½ teaspoon salt