Chicken Galantina

Last Updated on October 1, 2024

Galantina, or boneless poultry filled with a spicy mixture, cooked, served cold.

Ingredients:

1 piece of large chicken about 1.2 kg 1 tbsp powdered gelatin

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water salt For stuffing: 500 g of ground beef 100 g sterilised mushrooms 50 g frozen bean pods 2 pcs hard boiled eggs 1 tsp paprika 1 tsp cognac salt

Procedure:

1. Bone the chicken by making a longitudinal cut around the neck and backbone, including the entire carcass, and separate the wing and hip joints from the carcass by making a cut (it is important not to cut through the skin, so scrape the meat from the bone on the wings and thighs and remove
2. Arrange the boneless chicken skin side down on the foil, flatten the meat so that it is even (cut some of the meat from the breast and place this on the free space on the skin), lightly cut the tendons on the meat with a knife and sprinkle with powdered gelatin and salt
3. Season the minced poultry meat with paté seasoning and cognac, season with salt, spread it on the prepared chicken slab
4. Sprinkle the stuffing with diced egg whites (who wants to use egg yolks), cover with beans and mushrooms, roll the whole sheet well into a roll, wrap tightly in foil, secure the ends with string
5. Place the prepared galantine with the bones in hot water and cook under a lid for about 80 minutes
6. Remove the finished roll, place immediately in cold water, let cool, unwrap, dry and put in the fridge to cool
7. The galantine of chicken is best sliced the next day and served as a tasty cold starter or main course, or as part of a cold buffet.

Note:

Galantine is boneless poultry, feathered game, or even game filled with raw stuffing, cooked by boiling.