Rustic Roasted Chicken Galantine

Copyright 2015 LtDan'sKitchen blogs

Chicken Galantine is a French dish that is prepared to impress. It is laborious, both in the preparation and in the cooking process. The ingredients are varied but there seems to be a common thread among the different recipes I read to prepare my own rustic version of this dish. The filling is usually prepared using either ground veal or beef in combination with ground pork. The nut of choice are pistachio nuts with either apricot or raisins to add some nuttiness and sweetness respectively, to the flavor. Traditionally ground into a forcemeat, I am going to prepare my filling more like a meatloaf preserving the texture of the various ingredients intact for maximum impact. Truth be told, I'm not a big fan of cold cuts and the galantine is prepared to resemble one. Another big change is how I plan to cook my galantine. The original recipe calls for the galantine to be wrapped in cheesecloth and poached in a broth. I am baking my galantine and serving it warm.

Rustic Roasted Chicken Galantine

3-4 shallots, finely diced
2 tbsp unsalted butter
50g pistachios, shelled and roughly diced
1 whole chicken, about 2 lbs
1/2 lb ground beef
1/2 lb ground pork
1/2 lb bacon strips
5 tbsp heavy cream
1 egg, beaten
1/3 cup golden raisins
4 tbsp white wine
1/2 tbsp dried thyme
salt and pepper
olive oil

1. Debone the chicken leaving the leg and wing bones intact. Set aside. 
    Preheat the oven to 350°F.

2. In a small pan over medium heat, melt the butter and saute the shallots 
    until softened. Let cool.

3. In a large bowl, combine the rest of the ingredients except the bacon. Add
    the shallots and mix with your hands. Season with salt and pepper.

4. Lay flat the deboned chicken, skin side down and season with salt and 
    pepper. Layer the bacon strips until it covers the inside of the chicken. 

5. Fill with the meat filling and gather the edges securing with a toothpick or 
    by sewing. Truss the chicken with a butcher's twine and place in the 
    center of a baking pan lined with aluminum foil seam side down. Baste 
    with enough olive oil to help brown the skin.

6. Bake for 1 1/2 hour or until a meat thermometer reads 160°F. Let it rest
    for 15 minutes covered with foil before slicing.