Galantin
5 servings
100 minutes
Galantin is an exquisite French meat roll that originated in medieval Europe. Traditionally served cold, this dish impresses with its sophistication and harmony of flavors. Tender chicken meat is complemented by aromatic ham and crunchy pistachios, seasoned with nutmeg and pepper to create a layered flavor palette. Cooking in fragrant broth with vegetables gives galantin a special juiciness and rich taste. After cooling, the roll becomes firm, making it perfect for slicing. Galantin is often garnished with herbs and served with spicy mustard or horseradish, highlighting its rich flavor. This dish is a symbol of culinary mastery, worthy of adorning any festive table.
1
Process the chicken: remove the skin and separate the meat from the bones. The bones can be used when boiling broth.
- Chicken: 1 piece
2
Take gauze or another fabric. Lay the skin from 1-2 legs on it.
3
Prepare the filling: cut the meat into pieces, also cut the ham, add pistachios, salt, add nutmeg, and pepper. Mix everything by hand.
- Ham: 150 g
- Pistachios: 50 g
- Salt: to taste
- Nutmeg: 5 g
- Ground black pepper: 1 g
4
Place the minced meat on the skin, wrap it in a roll with gauze. Tie the edges with cooking thread and make a sausage.
5
Take a pot of water, add vegetables: onion, carrot, celery, leek, parsley, black peppercorns, allspice, and salt. Add the sausage and boil for 1 hour and 20 minutes.
- Onion: 100 g
- Carrot: 100 g
- Celery: 100 g
- Leek: 100 g
- Black peppercorns: to taste
- Black allspice: to taste
- Bay leaf: to taste
- Parsley: to taste
- Salt: to taste
6
Remove the galantine from the pot, 're-wrap' it in food film, tie it with culinary thread, and place it in the refrigerator for about 8 hours.
7
After taking out the galantine, remove it from the food wrap, slice it, and garnish with greens. Serve with mustard or horseradish.