Chicken Galantine with Aromatic Broth
Main Dishes • Thai
Description
The leftover broth from cooking can be strained and served with the galantine.
Ingredients
- White bread 5 oz
- Poultry 1 piece
- Milk 5 fl oz
- Chicken fillet 1 piece
- Chicken Liver 5 oz
- Chicken Egg 1 piece
- Black Bean Paste 0 oz
- Chopped Sage Leaves 2 teaspoons
- Grated Pecorino Pepato Cheese 3 tablespoons
- Dried Rosemary 2 teaspoons
- Chopped Sage Leaves 2 teaspoons
- Onion 2 pieces
- Carrot 2 pieces
- Celery stalk 2 pieces
- Bouquet Garni 1 bunch
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the skeleton from the chicken, leaving the skin intact.
Step 2
Prepare the filling. Place the chicken fillet and liver in a blender, blend until smooth. Add the egg. Soak the bread in milk, squeeze it out, and add it to the blender with the chicken fillet along with the truffle paste, grated cheese, and chopped herbs. Season the filling with salt and pepper. Stuff the chicken with the resulting mixture, sew it up, and tie it with kitchen twine.
Step 3
For the aromatic broth, place the vegetables with the bouquet garni and the leftover chicken skeleton in a pot, cover with water. Add salt. Bring to a boil, reduce the heat, and cook for half an hour. Strain the broth, return it to the heat, add the galantine, and cook on low heat for one and a half hours.
Step 4
Let the chicken cool slightly, then remove all the strings. Place it on a serving platter.
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