Galantine of Chicken

🛒 Ingredients

• Deboned Chicken Meat & Skin 100 g · 180 kcal
• Ground Chicken 30 g · 50 kcal
• Pistachios, shelled 10 g · 56 kcal
• Egg Yolk 15 g · 50 kcal
• Heavy Cream (36% fat) 15 g · 58 kcal
• Shallot, minced 5 g · 2 kcal
• Fresh Parsley 2 g · 1 kcal

👨‍🍳 Instructions

1. Carefully de-bone the chicken, leaving the skin as intact as possible; flatten the skin and meat into a large rectangle. Reserve bones for stock.
2. In a food processor, combine ground chicken, egg yolk, heavy cream, minced shallots, pistachios, parsley, salt, and pepper until smooth.
3. Spread the farce evenly over the deboned chicken skin, leaving a border. Carefully roll the chicken tightly into a cylindrical shape.
4. Secure the rolled galantine tightly with kitchen twine. Poach gently in simmering chicken stock (made from reserved bones, if desired) for 1.5 to 2 hours until cooked through.
5. Remove from the stock, let cool slightly, then refrigerate for several hours or overnight until firm. Slice and serve chilled, often with a reduced poaching liquid as aspic.