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Chicken Galantine

post #1 of 4
Thread Starter 

Say I boned just the legs of a chicken, stuffed them, rolled them in something fatty, and poached them, perhaps even removing the leg and thigh meat to mince into the stuffing. May this still be called a "galantine?"  I love the technique but, i'm trying to think of something more practical that can be made to order for just one person.

post #2 of 4

Galantine implies a whole bird. I think ballotine or roulade are the words you're looking for.

post #3 of 4

Although you're certainly closer, TinCook, I don't think any of those words quite apply.

 

But what's wrong with calling it stuffed chicken legs? Not everything has to have a French label.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 4

This is a far cry from a Galantine which is usually a whole boned  exoticaly stuffed bird, Pate, truffles, Pistaccio nuts, squares of ham or tongue etc.. Rolled and tied in cheesecloth, poached and  chilled . For display purpose covered in a Chaud-Froid and Aspic. Requires a lot of prep time but a true classic and if done correctly a beautiful presentation. I have not made any in about 5 years.  As far as the leg, you could prepare the same way  but do not call it a galantine give it another title.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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