We cook together galantine from chicken

Galantine came to us from French cuisine. The word itself is translated as "jelly", therefore initially the dish was a jellied, cooked from fish or lean sorts of meat. The product was given a strict cylindrical shape. Cooling occurred under the influence of an arbitrary load. To the table, the galantine was served in a whole piece, laid on a platter, and cut into portions with a knife like a regular roll.

Currently, more often, galantine is made from chicken. This dietary meat is most suitable for cooking. Moreover, now it is no longer a cold, but a minced meat with egg and spices, baked or boiled in chicken skin. Externally, the dish looks like a regular stuffed chicken. And only when it is divided into portions, it becomes clear what is inside. There are several ways to prepare, each of which is worthy of attention.

Most often, chicken galantine is cooked with the addition of pork (for a more delicate taste and aroma).

Set of products:

1 chicken, take 250 grams of pork, 1 egg, ½ cup of cream (milk or plain water), salt, garlic, ground pepper and other spices to taste.

We cook chicken galantine in the following way:

1. Chicken carcass thoroughly washed and dried towel.
2. Then you need to remove the entire skin from it and separate the meat from the bones. Pre-cut legs and wings.
3. The skin is laid aside, fixing the places of the incisions with a toothpick or usual thread.
4. Chicken and pork chop in a meat grinder, and then add all the products according to the recipe. Also in the stuffing can be added mushrooms, bits of bacon, vegetables or dried fruits. It all depends on what the hostess's fantasy tells.
5. The resulting stuffing fill the chicken skin and sew all the holes.
6. We cover the mold with a foil for baking, from above we put the chicken sutures down and lubricate it with mayonnaise.
7. We put the form in the oven at 190 degrees for an hour and a half. Readiness of the product can be checked with a toothpick or match.
8. Ready-made galantine from the chicken is taken out of the oven, covered with foil on top and left for 15 minutes, so that the dish is well received. The table can be served both hot and cold.

In order to prepare a delicious galantine from chickens, it is not necessary to give it the shape of a bird's bird and bake it in the oven for a long time. You can use another, no less interesting recipe. It will take: a kilogram of chicken per half, 2 eggs, 100 grams of cream, 300 grams of fresh mushrooms, pepper, 30 grams of butter and salt.

Everything begins, as in the previous recipe:

1. My carcass is a chicken. Then make an incision on the back and gently remove the skin.
2. We turn the meat into mince.
3. Fresh mushrooms fry in a heated frying pan.
4. All products and spices are combined together. The resulting mixture is filled with chicken skin.
5. The resulting semi-finished product is densely wrapped in food film and placed in a pan with hot water. This "package" is cooked for about 1 hour.
6. Remove the hot product from the water, unfold the film and leave it for a while until it cools completely. If you put such a "roll" under the press, it will become more flat. This will facilitate the cutting process when fed to the table.

If you decide to make a home galantine, the recipe can be selected, based on those products that are available in the house. A very unusual taste acquires a dish if you add nuts to the mince. The formulation will look something like this:

For a chicken weighing 1 kilogram, you need 200 grams of pork, 1 egg, salt, 70 grams of fat, 300 grams of milk, ground pepper, 120 grams of pistachios and a little nutmeg (to taste).

The method of preparation is similar to the previous ones:

1. We remove the chicken from the skin, cut out the fillets, and remove the remaining meat from the bones.
2. Pulp of chicken and pork twice through a meat grinder.
3. We add egg whites, milk and whisk in a lush mass. We add the remaining ingredients and make the final batch. The stuffing is ready.
4. From the remaining bones cook the broth.
5. On the skin alternately lay layers of minced meat and pieces of fillets. We fasten the edges and form the workpiece in the form of a bird.
6. We wrap it in gauze, fill it with broth, add fresh carrots and onions. We cook for about an hour and a half.
7. At the end of cooking, "galantine" is released from the gauze and put on a plate to allow the drain of excess liquid. To the table, this dish is usually served with vegetables or greens.

Such a "chicken without bones", cooked according to one of the proposed recipes, will be a real decoration of any table.