Chicken and turkey
Chicken galantine is made by deboning a whole chicken and stuffing it with pistachios and vegetables. It is poached, chilled, sliced, and served cold. Though the technique takes effort, it is a favorite for cold buffets and picnics.
Make one cut down the back of the whole chicken and remove the bones in one piece without tearing the meat.
Mix the ground beef with the pistachios, carrot, peas, salt, and black pepper, then spread the mixture inside the chicken. Place the hard-boiled eggs in the center.
Roll the chicken tightly, wrap it in cheesecloth, and tie the ends with kitchen twine.
Add the bay leaf to boiling water. Reduce the heat and poach the roll gently for 55 minutes.
Refrigerate the roll in its cheesecloth for at least 3 hours after poaching, then slice and serve.
When wrapping the chicken tightly in cheesecloth, tie the ends with kitchen twine. A loose wrap may let poaching liquid seep inside and cause the filling to fall apart. Allergen: Contains pistachios (tree nuts).
Tülbent bulamadım, temiz bir tülbent yerine pişirme torbası kullanmayı düşünüyorum, 55 dakikalık poşe adımı için bu değişiklik sorun yaratır mı? Kemik ayıklama kısmı beklediğimden hiç zor değildi.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.