Chicken Galantine with Aromatic Broth

Main Dishes | Thai cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The leftover broth from cooking can be strained and served with the galantine.

Ingredients

White bread - 5.3 oz
Poultry - 1 piece
Milk - 3 fl oz
Chicken fillet - 1 piece
Chicken Liver - 5.3 oz
Chicken Egg - 1 piece
Black Bean Paste - 0.9 oz
Chopped Sage Leaves - 2 teaspoons
Grated Pecorino Pepato Cheese - 3 tablespoons
Dried Rosemary - 2 teaspoons
Chopped Sage Leaves - 2 teaspoons
Onion - 2 pieces
Carrot - 2 pieces
Celery stalk - 2 pieces
Bouquet Garni - 1 bunch
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Remove the skeleton from the chicken, leaving the skin intact.

Step 2

Prepare the filling. Place the chicken fillet and liver in a blender, blend until smooth. Add the egg. Soak the bread in milk, squeeze it out, and add it to the blender with the chicken fillet along with the truffle paste, grated cheese, and chopped herbs. Season the filling with salt and pepper. Stuff the chicken with the resulting mixture, sew it up, and tie it with kitchen twine.

Step 3

For the aromatic broth, place the vegetables with the bouquet garni and the leftover chicken skeleton in a pot, cover with water. Add salt. Bring to a boil, reduce the 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.