Chicken galantine is made by boning a whole chicken and filling it with pistachios and vegetables, then poaching and chilling it before slicing. The technique takes patience, but it is a favourite for cold buffets and picnic baskets.
Cut the whole chicken open along the back with a single cut and remove the bones in one piece without tearing the meat.
Mix the ground beef with the pistachios, carrot, peas, salt and pepper, spread it over the chicken, and place the boiled eggs in the centre.
Roll the chicken tightly into a log, wrap it in cheesecloth, and tie off the ends.
Poach the roll in simmering water with the bay leaf over low heat for 55 minutes.
Chill the poached roll, still wrapped, in the fridge for at least 3 hours, then slice and serve.
Tie off the ends firmly when wrapping the chicken in cheesecloth; a loose wrap lets the poaching water seep in and the filling fall apart. Allergens: contains pistachio (tree nut).
Starting with a single cut down the back when boning makes it far easier to open the bird without tearing the meat.
Admin DadaGastro · verified in test kitchenTülbent 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.
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