Chicken Galantine with Fragrant Broth
8 servings
120 minutes
Chicken galantine with aromatic broth is a refined dish of Thai cuisine that combines the tenderness of chicken meat with the rich flavor of broth. This dish has roots in French culinary traditions but is enriched in its Thai version with the aromas of truffle, sage, and rosemary. Prepared with care, galantine has a velvety texture and a delicate aroma that unfolds during slow simmering in vegetable broth. It is perfect for festive tables, surprising guests with its complexity of preparation and depth of flavor nuances. Served sliced with sauces or garnishes, this galantine becomes a true gastronomic find for high cuisine enthusiasts.
1
Remove the skeleton from the chicken, leaving the skin intact.
2
Prepare the filling. Place chicken fillet and liver in a blender bowl and blend until smooth. Add an egg. Soak bread in milk, squeeze it out, place it in the blender with the chicken fillet and add it to the filling along with truffle paste, grated cheese, and chopped herbs. Season the filling with salt and pepper. Stuff the chicken with the mixture, sew it up, and tie it with cooking twine.
- Chicken fillet: 1 piece
- Chicken liver: 150 g
- Chicken egg: 1 piece
- White bread: 150 g
- Milk: 100 ml
- Black Truffle Paste: 25 g
- Grated Parmesan cheese: 3 tablespoons
- Chopped parsley: 2 teaspoons
- Freshly chopped rosemary: 2 teaspoons
- Crushed sage leaves: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
3
For a fragrant broth, place vegetables with a 'bouquet garni' and the carcass left from cutting the chicken in a pot, and cover with water. Add salt. Bring to a boil, reduce heat, and cook for half an hour. Strain the broth, return it to the heat, add the galantine, and cook on low heat for one and a half hours.
- Onion: 2 pieces
- Carrot: 2 pieces
- Celery stalk: 2 pieces
- Bouquet garni: 1 bunch
- Chicken: 1 piece
- Salt: to taste
4
Let the chicken cool for a bit, then remove all the strings. Place it on a serving platter.