CookEat Recipe
Fowl Galantine
Cold pressed chicken galantine with a veal and pork filling, cooked beef tongue, truffles and pistachios.
Method
Steps
Step 1
Choose one good-sized tender chicken with intact skin large enough to enclose all the filling without strain. Have it professionally prepared: remove the head close to the body and the feet below the first joint, singe it, open down the back without separating it, and remove all the bones without piercing the skin. Retain all the skin and flesh and reserve the bones from this same bird. Keep the chicken and other raw meats at 4°C or colder while preparing the filling.
Step 2
Spread the boned chicken skin-side down on a clean board. Cut thin slices from its own breast and legs and redistribute them over the bare areas to make an even layer of meat. Season the interior with half a teaspoon of salt, one saltspoon of cayenne and one saltspoon of grated nutmeg.
Step 3
Finely chop the three-quarters of a pound of lean raw veal and the three-quarters of a pound of fresh raw unsalted pork backfat. Pound them in a cold mortar to a smooth pulp. Transfer to a cold bowl set over ice and keep cold while preparing the other ingredients.
Step 4
Cut the separate four ounces of raw larding backfat into half-inch-square pieces. Blanch in boiling water for two minutes, drain and cool promptly. Cut the four ounces of red cured cooked beef tongue and the three drained whole preserved black truffles into the same shape. Weigh the ounce of shelled pistachio kernels before removing their thin skins, then add all the peeled kernels, backfat pieces, tongue and truffle to the cold force. Add the remaining half-teaspoon of salt, saltspoon of cayenne and saltspoon of grated nutmeg, plus one saltspoon of ground Ducros Quatre Epices, and mix with a spatula.
Step 5
Put the three chopped shallots, parsley branch, chervil branch and four tarragon leaves in a small saucepan with one and a half gills of Sherry and two tablespoons of plain black truffle juice. Cover and reduce gently until one-third of the actual combined liquid remains. Remove from the heat, cool promptly, and strain all the liquid through clean cheesecloth into the force, keeping the strained herb solids out. Add two tablespoons of rum and mix thoroughly.
Step 6
Fill the chicken with all the prepared force. Roll into an oblong shape and sew the opening securely with food-safe cooking thread. Wrap in a strong clean food-contact cooking cloth and tie both ends and the centre securely.
Step 7
Place the wrapped roll in a long saucepan with all its reserved bones, two cleaned raw calf feet, one tablespoon of salt and half a teaspoon of white pepper. Add plenty of cold water to cover, put the lid on and bring slowly to a gentle boil. Poach gently, skimming off fat occasionally; one hour and forty-five minutes is a guide.
Step 8
Continue cooking until a clean thin-tip probe reads at least 82°C in the thickest chicken meat and at least 74°C in the centre and several positions through the filling. Keep the roll covered by the cooking liquid; cooking time will depend on its actual size and shape.
Step 9
Lift onto a clean dish and let stand for ten minutes. With clean hands and utensils, unwrap it, wash the same cloth in clean cold water, wring it out and wrap the galantine tightly again. Work promptly and start the cooling clock when the galantine leaves the cooking liquid.
Step 10
Place the wrapped galantine between two clean food-safe pressing boards with a three-pound weight on top. Transfer immediately to a rapid or blast chiller that accommodates the whole assembly with air circulating around it. Check the thickest centre: cool to 20°C or colder within two hours of removal from the pot, then to 4°C or colder within the next four hours, while keeping the pressure on. Do not leave it to cool under the weight at room temperature or rely on overnight refrigeration alone. If these cooling limits are not met, do not serve the galantine.
Step 11
When thoroughly cold, unwrap the galantine and remove the cooking threads. Keep it enveloped in a clean cloth at 4°C or colder until required. This preparation is the whole cold galantine; no jelly or sliced garnish is added here.
Cooked it? Rate it.
Cooked 0 times