Just looked with google for a recipe, came up with this:
UKTV Food: Recipes: Chicken Galantine
It asks for caul fat for the wrapping, not chicken skin, so am not sure if you can get that where you are. Instructions on the recipe are pretty good, but it does sound laborious! Can't say I'd ever have the patience to try it
I reckon your cooks are suckers for punishment hehe!
Although it does say to reserve the skin for the stock after boning, so maybe you could use that if you can't get caul fat.
Hope this helps.
DC