Galantine of chicken

6 Servings

Ingredients

Quantity Ingredient
2 kilograms Chicken, boned (ask butcher to bone the, chicken)
4 slices White bread
⅓ cup Milk
1 Onion, peeled and sliced
Olive oil
2 tablespoons Chopped parsley
1 cup Blanched pistachio nuts
300 grams Uncooked chicken breast, chopped
200 grams Smoked ham, chopped
½ cup Brandy
2 Eggs
Salt and freshly ground, pepper

Directions

SOURCE: AUSTRALIAN VOGUE WIN

STUFFING

TO STUFF AND COOK THE CHICKE

lb Pins Muslin 5 c Strong chicken stock To make the stuffing: soak the bread in the milk. Saute the onion in olive oil until translucent and add the parsley. Place all the stuffing ingredients except the eggs in a food processor and process until well blended. Add the eggs and blend for a few more seconds. To stuff the chicken: spread out the bird and season to taste with salt and pepper. Shape the stuffing into a rectangular block and place it in the centre of the bird. Wrap the flesh tightly around the stuffing and pin the flesh together with poultry pins. Soak the muslin in water, wring it out, wrap it around the chicken with string in three places. To cook the chicken: bring the stock to the boil in a large saucepan, add the chicken and simmer for 1½ hours. Remove from the stock and allow to cool. Remove the muslin, slice the chicken and serve with Cumberland sauce (recipe follows), James Connolly Cumberland Sauce: rind of 2 oranges and 2 lemons, cut into julienne strips ⅔ cup redcurrant jelly 2 tablespoons Dijon mustard ½ cup fresh orange juice 1 ⅓ cups tawny port Blanch the rind in boiling water and drain. Repeat the process twice. Place all the ingredients in a saucepan and simmer for 10 minutes or until the sauce thickens slightly. Serve cold. James Connolly Bon Appetit-Exec.Chef Magnus Johansson Submitted By SHERREE JOHANSSON On 08-23-94 Posted to MC-Recipe Digest V1 #487 by Nancy Berry <nlberry@...> on Feb 27, 1997.

Related recipes