What is galantine? Learn how to cook this unusual appetizer at home

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Galantine is a traditional dish of French cuisine, it is a delicious aspic or tender roll. It is based on chicken, turkey, quail, lean pork, veal, rabbit or fish. Spices, spices, vegetables, mushrooms, olives, nuts or dried fruits are necessarily added to the meat. Such a dish stands out not only for its excellent taste characteristics, but also for its spectacular appearance. It easily decorates any festive table and delights guests with exquisite presentation.

In this article we will tell you how to cook chicken galantine according to the classic recipe, and we will offer two more options for creating this interesting dish. Feel free to use any of the presented recipes and join the incredibly delicious French cuisine.

Historical background

Let's find out what is galantine? It is believed that the name of this dish comes from the Old French galatine (jelly), galine (chicken) or from the Latin word galatina (jelly). According to the original recipe, galantine was a veal head jelly stuffed with chicken meat with spices, vegetables and fruits.

What is galantine in modern cooking? This dish looks more like a roll, jelly or aspic. It belongs to the category of meat snacks, served chilled and cut into portions. Often it is prepared from chicken meat and a wide variety of ingredients are added - ham, wine, mushrooms, carrots and sweet peppers, pistachios and olives. Thanks to the combination of components of different colors, a very spectacular dish is obtained. Now you know what galantine is. It remains to learn how to cook it.

Classic Pistachio Chicken Recipe

To prepare galantine, you will need to prepare products, including:

• 1 chicken carcass;
• 200g lean ham;
• 50g pistachios;
• 1 onion;
• 1 medium carrot;
• spices (bay leaf, ground black pepper and peas, nutmeg);
• s alt;
• parsley.

In the work you will need a piece of gauze and cooking twine (can be replaced with a regular thread).

Making a delicacy at home

Preparation of galantine, let's start with cutting the chicken carcass. Carefully cut off the skin, trying not to damage it. The meat is separated from the bones. We send the chicken bones to cook in the broth. S alt, remove the foam. Add peeled onions and carrots, as well as bay leaves and peppercorns to the pot with boiling broth.

While the broth is boiling, prepare the minced meat. We pass the chicken meat through a meat grinder, cut the ham into small pieces. Add peeled pistachios, s alt, ground pepper and nutmeg. Mix well. Put the chicken skin on cheesecloth, smooth it out. Put minced meat on top.

Wrap the workpiece into a roll, tying around the edges with cooking twine. We take out the bones from the finished chicken broth. We put the roll in the pan and cook for 80 minutes. We take out the finished galantine from the broth, remove the cheesecloth and wrap it in cling film. We clean in the refrigerator for 8-10 hours. After the allotted time, you can serve an appetizer to the table in portions, decorating with fresh herbs. Now you know what galantine is and how to cook it. Be sure to try to make such an original appetizer for the festive table!

Simplified version of cooking chicken galantine

The following chicken galantine recipe is liked by many housewives for its ease of preparation, excellent taste and appetizing appearance of the dish. We recommend trying this wonderful appetizer at least once. You will definitely be satisfied with the result.

To create this exquisite delicacyrequired:

• 1 chicken carcass;
• 250g fatty pork;
• 3 pieces of loaf;
• 100 ml milk;
• 200 ml heavy cream;
• 1 white onion;
• 1 red onion;
• 250g mushrooms;
• 20 ml vegetable oil;
• 2 chicken eggs
• s alt, spices (turmeric, ground black pepper, paprika).

Step by step description

My chicken carcass, dry it and carefully remove the skin, leaving only the wings and drumsticks (or cut them off). It is advisable to prevent the formation of tears so that the juice does not flow out during baking.

Remove all meat from the chicken carcass. We punch it together with pork with a blender or pass it through a meat grinder. We clean the white and red onions, set aside half of the white head to the side, chop the rest in a blender and add to the minced meat. Soak a loaf in 100 ml of milk. Add the softened bread to the minced meat. S alt, pepper and add cream. Mix well.

My mushrooms, cut into small pieces and send to the pan to fry. Cut half of an onion into cubes. When the excess liquid has evaporated, add the onion to the mushrooms. We fry for some more time, remove from heat, cool. Add champignons to minced meat.

Stuff the chicken skin with the resulting mass. We sew with thread. We coat the roll with spices, a small amount of s alt and vegetable oil. We send the galantine to bake in the oven for 60 minutes (190 ° C each). 10 minutes before readiness, turn on the “Convection” mode to get a crisp. Servegalantine to the table chilled, cut into portioned pieces.

Dietary chicken galantine recipe

If you are watching your figure and trying to minimize the amount of fat in your diet, we suggest you cook a delicious, low-calorie chicken aspic with gelatin. The recipe is simple and involves the use of a small number of ingredients. The calorie content of the finished dish will be only 127 calories per 100 grams.

To prepare dietary galantine you will need:

• 1 chicken breast;
• 2 chicken legs;
• 1 bell pepper;
• a can of pitted green olives;
• 100 ml cream 20% fat;
• 20 g sour cream 15% fat;
• 1 onion;
• 1 carrot;
• gelatin;
• s alt, black pepper, bay leaf, peppercorns.

Method of cooking diet galantine

Gently remove the skin from the chicken breast and cut off the fillets. We beat it with a hammer, having previously covered it with polyethylene. Remove the meat from the legs. We put all the bones in a saucepan, fill it with water and cook the broth. Remove the foam, add s alt, bay leaf, a little later - onion and carrots. While the broth is boiling, we are engaged in the galantine itself.

Chicken meat, removed from the legs, is passed through a meat grinder. Add cream, s alt and pepper. Peel the bell pepper and cut into cubes. Open a jar of olives. We lay the chicken fillet tightly on food plastic wrap, so that there are no gaps. Put minced meat on top of it, level it. Stacking olives and redbell pepper. We roll the workpiece into a roll, pack it in several more layers of film and fix the ends.

Place the galantine in a baking dish and fill it halfway with hot water. Cover the baking sheet with foil. We send to languish in the oven for 90 minutes at 160ºС. We cool the finished roll and send it to the refrigerator for 3-4 hours.

Dissolve 10 g of gelatin in 200 ml of the finished broth, according to the instructions. Add 20 g of sour cream, mix and pour the chicken roll with the resulting mixture. Leave in the refrigerator until completely solidified. Serve to the table, cut into portioned slices and garnished with fresh herbs. As a sauce for such an appetizer, mustard or horseradish is great. Bon appetit!