A galantine is a dish of de-boned stuffed meat, usually poultry or fish, that is sometimes poached or cooked in the oven and served cold. Galantines are stuffed with forcemeat and rolled into a cylinder. I made one of these bad boys in my Art of Cuisine class.  It was fun, my first terrine.

My first step was to remove the skin and then de-bone my chicken making sure no holes or tears were cut except for the leg holes and wing holes. The skin is vital for the end product because I will wrap the whole thing up in the skin.

Once I removed all the meat I then put it in the freezer to let it get really cold in order for it to grind a lot easier and for it not to turn into mush. While my chicken was getting chilly I went ahead and got all of my other ingredients ready. My garnishes were chopped apricots and pistachios. I also added cream and maderia to help bind the meat all together. The pink salt is to help preserve it in order for it to last longer since galantines are in fact a form of charcuterie.

Once my meat was nearly frozen I ground the dark meat through a medium die and then a small die into a bowl of ice. I save the breast and flattened them out, they will be part of the wrap.

When my dark meat was ground I then mixed it with my other ingredients and put back into the freezer to stiffen back up again. I then pounded my chicken breasts out, laid the skin, inside facing upwards, and then laid the breasts out on top of the skin.

Once my forcemeat was stiff I molded it onto the breast in a cylindrical shape to help it roll up easily.

Once rolled I wrapped it in plastic wrap, then tin foil, then put it in a 375 degree F oven until I reached an internal temp of 165 degrees F. It turned out really well. I may have over cooked it a bit as it was a little dry but it wasn’t absolutely terrible. For my first try I think it came out great.

Galantine de Poulard:

2 lb white and dark meat chicken

1/2 oz pink salt

1 tsp black pepper

2 oz pistachio

4 oz chopped apricots

1 oz maderia

8 oz heavy cream


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