Poultry dishes are ideal for the daily menu and are always appropriate at the festive table. To diversify your diet, you can make galantine from chicken - a cold, meat appetizer with the addition of delicious ingredients and aromatic spices. During its preparation, you will have to work hard, but the result will delight you with an excellent taste and will pleasantly surprise guests invited to dinner.

Chicken galantine - what is it?

Galantine is a traditional French treat, which is a variant of a jellied chicken dish. It is being prepared in the form of stuffed roll, during the formation of which specially selected products and gelatin are used. Then the snack is baked, or steamed, and sometimes in the broth.

The meat delicacy with excellent filling has a unique aroma, delicate texture and is great for diet food, as it is made from lean meat. In addition, galantine looks very impressive, elegant and able to decorate any table set for a grand banquet.

French cuisine is famous for its originality, sophistication, beauty and amazing taste. These treats include a wonderful chicken galantine. The process of making a dish requires culinary experience and time-consuming, but if desired, it can be done independently in your own kitchen.

Classic Step-by-Step Chicken Galantine Recipe

Cooking chicken delicacy is recommended the day before the festive feast, then it will gain elasticity and maintain its neat shape after slicing. The ingredients necessary for the dish can be found in any store, and the classic step-by-step recipe will tell you in detail how to make a delicious and juicy galantine.

Required Components:

  • chicken carcass - 1.5 kg;
  • beef pulp - 0.25 kg;
  • large egg;
  • pistachios - 50 g;
  • two onions;
  • butter - 60 g;
  • milk (3.2%) - 0.5 l;
  • thyme, coriander, pepper - 3 g each;
  • pulp of white bread - 200 g;
  • white wine (semi-sweet) - 40 ml;
  • coarse salt - to your taste.

Cooking:

  1. Rinse the chicken and dip it in a paper towel. Then you need to cut off the upper parts of the wings, the tail and put it with the back up. After that, make a longitudinal incision along the spine and carefully release the meat part from the skin coating. To remove it from the wings and legs, you will need to make small incisions on the cartilage, and then remove the skin.
  2. Season the skin with salt, sprinkle with white wine, sprinkle with pepper and temporarily set aside.
  3. Now you need to cut out all the bones, so that in the end there is a layer of chicken meat.
  4. To prepare the filling, you need to peel the onion, then cut it into small cubes and fry in butter until transparent.
  5. Place the stewed onion in a blender, put chicken on it and grind thoroughly.
  6. Cut beef into small cubes and mix with minced meat.
  7. Soak the bread in milk, then knead to the state of slurry and send to the meat blank. Then add pistachios, salt, raw eggs, introduce spices and stir intensively.
  8. Fold in several layers of cling film, place chicken skin on top and smooth well. Put on it the resulting filling and give it an elongated shape. Now the free edges of the skin need to firmly wrap the contents in the form of an envelope and pack into a film.
  9. Then place the roll in foil and fix it around the edges.
  10. Boil water (4.5 l) in a large saucepan and gently place galantine into it. Then cover with a lid and cook over low heat for about two hours.
  11. After this time, remove the product, allow it to cool gradually, and then place in the refrigerator for nine hours.

Cut the finished treat into large slices and place them nicely on a plate. Serving stuffed chicken is recommended with vegetable salad and red wine.

From the finished prefabricated

Semi-finished convenience foods called “galantine”, many housewives often simply roast in the oven with spices and grated cheese. But there is one interesting recipe with which you can create an amazing dish with French chic from this workpiece.

Required Components:

  • semi-finished product - 0.65 kg;
  • chicken broth (rich) - 0.2 l;
  • gelatin (instant) - 32 g.

Cooking:

  1. Wrap the finished product in three layers of the culinary film and tightly fasten its ends.
  2. Pour hot water into the baking dish and place galantine in it so that the liquid reaches only the middle of the meat blank.
  3. Cover the product with foil, then put in the oven and simmer for an hour and a half at a temperature of 160 degrees. During the process, do not allow the water to boil: this can ruin the product. After cooking, take out the galantin and cool.
  4. Now the product must be beautifully designed. To do this, dissolve the gelatin in chicken broth, and then pass it through a sieve.
  5. Then, using a soft brush, cover the roll with a jelly-like broth in several layers and send to the cold.

When galantine from the finished semi-finished product is saturated and hardens, it must be cut into circles and put on the table. It is advisable to decorate a plate with a meat delicacy with lettuce and slices of fresh tomatoes.

Ducane cooking technology

This method of preparing aspic chicken dishes is distinguished by its simplicity and very interesting taste due to the addition of vegetables, eggs and fragrant spices. The appetizer turns out to be light and very useful, so all supporters of proper nutrition will appreciate it.

Required Components:

  • chicken meat - 0.7 kg;
  • three boiled eggs;
  • gelatin - 12 g;
  • one raw egg;
  • seasonings, sea salt - to your taste;
  • two bell peppers.

Cooking:

  1. Make minced meat from chicken, then add salt, season with seasonings, add a raw egg and mix thoroughly.
  2. Peppers from grains, wash, chop with squares, and then put them in minced chicken.
  3. Cover the baking dish with parchment and put half of the minced meat on it. Then put boiled eggs peeled on it and cover with the remaining meat base.
  4. Cover the dish with cooking paper, place in the oven and bake for an hour, at a temperature of 195 degrees. During the process, drain the liquid that will collect on the surface of the product.

Chill the appetizer prepared according to Ducane, then portion it and offer to try. Chicken roll sandwiches can be a great breakfast before starting a work or school day.

How to Make Chicken Fillet Galantin

For busy housewives there is an excellent recipe for delicious chicken fillet galantine, which can be purchased at the store. At the time of purchase, it is important to choose a product without damage to the skin, otherwise it will fail to prepare the dish.

Required Components:

  • chicken breast with skin - 0.75 kg;
  • asparagus (fresh) - 120 g;
  • two cloves of garlic;
  • green peas (canned) - 85 g;
  • spices, salt - as needed.

Cooking:

  1. Rinse the meat and gently separate the skin, trying not to violate its integrity.
  2. Divide the fillet into two pieces, cut one of them into cubes, scroll the second in a meat grinder.
  3. Rinse the asparagus with water and chop in small pieces. Peel and crush the garlic under a press.
  4. Pour peas into minced meat, put asparagus, chopped garlic, then season with spices, slightly salt and mix.
  5. Lay four layers of cling film on the table, lay chicken skin on it, on which sliced ​​fillet pieces should be placed. Place minced meat with vegetables on top and roll everything up in a tight roll. Then wrap the workpiece with a film and bandage it with a strong thread.
  6. Dip the galantine in a container of boiling water and cook for half an hour. Then take out the product, put it on a plate and press it with a load (a liter jar filled with water is suitable). In this condition, the dish should remain until completely cooled.
  7. After shifting galantine to a cold place for 7-8 hours.

Cut the finished delicacy into pieces and serve. A meat-sliced ​​serving dish can be decorated with olives, fresh herbs and slices of ripe vegetables.

Pancake Stuffed Chicken

This amazing treat will appeal to even the most sophisticated gourmets. The highlight of the meat appetizer is that it looks like a baked chicken, but in fact there are no bones at all, and there are stuffed pancakes.

Required Components:

  • chicken - 1.8 kg;
  • bulb;
  • olive oil - 75 ml;
  • carrot;
  • cheese (Dutch) - 110 g;
  • salt - as needed;
  • sour cream (20%) - 120 g;
  • seasonings for meat and vegetables - 5 g;
  • milk - 200 ml;
  • chicken eggs - 2 pcs.;
  • flour - 175 g;
  • a pinch of soda;
  • apple cider vinegar - 4 ml.

Cooking:

  1. First you need to bake pancakes. To do this, combine milk with raw eggs, then pour olive oil (35 ml), salt and shake well. After falling asleep the sifted flour, add the soda, slaked in apple cider vinegar, and mix well.
  2. Lubricate the hot frying pan with fat and bake pancakes from the resulting dough, evenly frying them on both sides. Fold finished products in a stack on a flat plate.
  3. Peel the vegetables, then wash them and cut the onions into small cubes, and carrots into thin strips. Then put slices of vegetables in a saucepan and fry in vegetable oil until golden brown.
  4. Rinse chicken carcass with water and pat dry with a kitchen towel. After that, chop off the legs and wings of the bird, then make a longitudinal incision in the middle of the carcass, and separate the skin from the meat base.
  5. Remove the bones and roll it in a meat grinder. Then combine with fried vegetables, add spices, put sour cream and salt.
  6. Now start each pancake with prepared minced meat and roll into neat rolls.
  7. Rub the cheese on a grater, shake the egg with a whisk.
  8. Dip the pancakes in the egg mixture, then sprinkle them with cheese crumbs and slide them into the chicken skin.
  9. Then take the needle, thread a thick thread into it and sew up the chicken.
  10. Grease a baking sheet with butter and place stuffed bird on it. Then mix sour cream (50 g) with seasonings for meat and grease the surface of the product.
  11. Bake the dish in the oven with a temperature of 195 degrees until a brownish-golden crust appears.

Cool the finished chicken stuffed with pancakes, then put it on a large tray and treat all those present. To make the delicacy look especially impressive, you should cut it into two halves and serve each part on a separate dish, decorated with vegetables and herbs.

Beautiful serving

Each hostess wants the cooked treats to be not only delicious, but also make an indelible impression on the guests with their mouth-watering appearance.

To serve chicken galantine nicely, it is recommended that you adhere to the following rules:

  1. To make the taste of the baked treats brighter and more juicy, the hot dish should be covered with foil, let it brew for a quarter of an hour, and then put on a large tray and put in the middle of the table.
  2. A meat appetizer looks especially advantageous if it is decorated with colorful vegetables, slices of lemon and fragrant greens.
  3. To make the slices of the jellied dish look fresh, they must be cut immediately before serving and consumed cold.

For meatloaf, you can offer a hot or white sauce, which is poured into small bowls placed next to the appetizer dish. Boiled potatoes, stewed mushrooms and grilled vegetables are usually used as a side dish: they perfectly complement the taste of French delicacy.

Related:More from the author: