This Chicken Galantine is perfect during the warmer days of the year. It does make an elegant Starter or can be taken to share during a PicNic. The inclusion of Pistchios gives the Galantine texture and Crunch as well as a little sweetness. While the Leek and Broccoli add to the character of this simple Chicken Galantine.

Putting it all Together
Chicken Galantine with Pistachios, Leeks and Broccoli
Timing
  • Preptime: 30 minutes + 24 hours of refrigeration.
  • Cooktime: 4 hours and a half.
  • Servings: 4 to 6 portions.
Ingredients

1 Whole Chicken.

250 g of Minced Chicken.

200 ml of White Port.

White Peppercorns, half of a Tablespoon.

250 g of Double Cream.

1 Egg.

Herbes de Provence, 1 Tablespoon.

1 Leek, chopped.

1 Broccoli.

Bouquet Garni.

2 crushed Garlic Cloves.

1 Lemon.

3 Bay Leaves.

1 Teaspoon of Yellow Mustard Powder.

Seasoning Sea Salt and White Pepper.

 

 

Steps

First it is the roasting of the entire Chicken for roughly one hour and a half. Stuff the Chicken with a Lemon cut in half and a Bouquet Garni. Melt some Butter and brush it upon the Skin. Add the Seasoning and a Teaspoonful of Mustard powder on the Skin.

Once roasted let the Chicken cool down. Put a large pan full of Water upon the stove. Add the entire Chicken within it along with the trimmed Leek (not chopped).

Season well but also add the crushed Garlics along with the Bay Leaves. Simmer the Chicken for about an hour and a half or more.

Keep 150 ml of the Chicken Stock as you drain the Chicken. Put the Stock in the mixer with 250g of Minced Chicken. Add the Cream.

Wait until the Chicken is cooled down before taking it apart bit by bits. Deboning it as you work your way along. Put the tender white parts in the Mixer and blend them with the now Chicken Mousse. Add the Herbs, Seasoning and Spices. But also part of the White Port and mix again.

Chop the Leek and take little Florets of the Broccoli head. Upon a foil sheet form a Sausage with the Chicken Mousse, adding to it the Leeks, Pistachios, White Peppercorns and Broccoli pieces all along evenly. Wrap the Foil around the Terrine then bake it for an Hour and a Half at gas Mark 3.

Once done unfoil the Terrine let it cool upon a Cling Film. Pour the rest of the White Port over it. Seal the Terrine within the Cling Film and let it rest in a Fridge for an entire day or two.

The result is a smooth Chicken Terrine full of flavours to enjoy for Lunch or as a Starter. A  simple side can be a Salad of Baby Spinach and Tomatoes drizzled by a French Vinaigrette.

 

 

 

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