Galantine Of Chicken Recipe

Origin: France      Period: Traditional

This dish began its life in Medieval times and may recipes for galyntynes (or galantines) from that period still exist. This, however, is a modern version of the Medieval original.

Ingredients:

1 chicken, boned
750g minced chicken (or turkey) meat
2 sweet Italian sausages
2 tbsp parsley, chopped
200g stuffing, (made from 150g breadcrumbs, 50g finely-minced onion a generous pinch of sage and salt and pepper to taste)
2 tbsp currants (optional)
200g walnuts, chopped
Oil, for roasting

Galantine Of Chicken Preparation:

Method:

To Bone the Chicken: Using a sharp knife, cut off wing tips at the second joint. Cut through the skin of the chicken down the centre back. Separate the flesh from the backbone on one side with the tip of the knife. Then, following the shape of the bones, gradually ease flesh away from the bones, disjointing leg and wing bones from the carcass. Repeat the process with the other side of the chicken. Holding the rib cage away from the chicken, cut the breastbone from the flesh. Hold up the thigh with one hand and cut around the top of the bone to remove flesh then scrape down the bone to the next joint, cut around flesh again, scrape down to the end and remove bone. Repeat with other leg bone and both wings. Turn the flesh of the legs and wings inside the chicken.

For the Stuffing: In a large bowl combine the ground meat, parsley, stuffing mix, currants and walnuts and mix well. Place the chicken skin side down and remove excess neck skin and any large fat pockets. Place the meat stuffing mixture on the flesh side of the chicken. Fold one side of the chicken over the stuffing mixture, then bring the other side to match. Sew the chicken flesh together using a needle and dark thread. Tie the chicken with string at about 3cm intervals to keep the galantine in shape during cooking.

Rub the chicken all over with cooking oil then place the galantine on a rack in a roasting pan. Bake in an oven pre-heated to 170°C for about 70 minutes, or until the chicken is tender and golden. Allow to stand for 15 minutes, remove the string and thread and slice for serving.

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