Chicken galantine

Chicken galantine
Makes: 8 portions
Prep time:
Cook time:
Total time:
  • 454 gr chicken meat
  • 3 gr salt
  • 1 egg white
  • 240 ml cold cream
  • 100 gr spinach
  • 1 whole chicken
  1. Cut the chicken for the filling into a dice. Keep it very cold. Grind the meat to a paste in a food processor.
  2. Add the egg whites, and pulse the machine on and off to incorporate them into the meat. Season.
  3. With the machine running, add cold heavy cream in a thin stream. Process the mixture just until the cream is incorporated. Push the forcemeat through a drum sieve in a clean bowl set over ice. Keep cool until needed.
  1. For the galantine, remove the wishbone. Place the bird on its back side breast side up.
  2. Cut the skin along the breast bone and work your way down along the breast bone following the ribs to free one side of the bird.
  3. Disjoint the wing and leg but leave them attached to the bird, just break them free of the carcass. Repeat this on the other side of the bird.
  4. Remove the wing bones and debone the thighs and drumstick. You end up with a deboned whole chicken, skin on.
  1. Place the chicken skin side down on the board. Season and spread the forcemeat on.
  2. Place the spinach on the forcemeat. Roll up the chicken and ty up with string.
  3. Roast in a preheated oven at 160°C on a trivet of vegetables for about 1 hour or until core temperature of chicken reaches 72°C.
  4. Rest for 10-15mins before carving.
Stuff to know
This quantity will feed 6-8 people, depending on the size of the chicken
In the culinary arts, a traditional galantine is a deboned chicken wrapped in its own skin along with ground meat and other ingredients, and then cooked. A galantine is cooked either by poaching it in stock or roasting it.
Make sure the bowls, the meat and the cream are super cold when making the forcemeat or it will split.