How to cook the traditional recipe for chicken galantine with veal and pork, among the necessary ingredients are lard, cooked ham and cured tongue.
Ingredients for 6 people
- 1 1.2 kg chicken
- 100 g minced veal pulp
- 100 g minced pork meat
- 50 g fresh lard, cut into strips about half a centimeter thick
- 1 egg
- 50 g lean cooked ham cut into small strips
- 50 g strip-cured tongue
- 1 veal leg
- 1 celery rib
- 1 carrot
Recommended readings- Fried veal meatballs with potatoes, bacon and walnuts
- Wild boar in salami with olives and tomatoes
- Veal belly cooked at low temperature
- Tender veal stew
- Chicken breast with almonds
- 1 onion
- 1 black truffle from Norcia
- 20 g shelled, peeled and chopped pistachios
- 0.5 dl of brandy
- 3 liters of water
- salt and pepper
Preparation of the traditional galantine
Flame, wash and gently dry the chicken.
Place the bird on the cutting board, sever the head, leaving the whole neck attached to the rest.
Make a cut along the entire back line and bone it entirely, so as to obtain a wrapper to store the galantine.
It is essential to avoid making cuts in the skin, for this reason it is necessary to leave part of the meat attached to the skin.
Cut the breast and cut it into strips, then remove the meat from the chicken completely by mincing the meat obtained from this operation.
Put the minced meat in a pan together with lard, ham, salted tongue, veal and pork meat, pistachios, truffle cut into strips, egg, salt and pepper.
Mix everything well using a wooden spoon, then sprinkle with the brandy and leave to rest for about an hour.
Now take the chicken wrap, spread it well on a flat surface and put all the freshly prepared mixture in the center, then roll it into a salami to be sewn with a raw thread.
Wrap the roll of galantine obtained in a sheet and tie it with a thin kitchen string.
Flame and wash the veal leg, put it in a large pot filled with three liters of cold water, celery, carrot, onion and a little salt, then dip the galantine in it.
Bring to a boil and cook over low heat for an abundant hour, then remove the galantine from the broth, leaving it to cool, then break it apart, since after cooking the volume will have reduced, with a consequent enlargement of the container.
Re-drop the galantine very tightly, then put it back in the still hot cooking broth, letting it rest, pressing it under a lid with two weights on it, so that it remains positioned on the bottom of the pan for about an hour, waiting for the complete cooling of the liquid.
Remove the galantine from the liquid and free it from the covering sheet, letting it cool well before slicing and serving it on the table.
