Summer, dinner, ice, a jug... and your favorite “Galantine”!

Chicken galantine with baked potatoes

So, a recipe for preparing an overseas dish from domestic chicken for a large company. This is chicken galantine stuffed with minced meat, canned apricots and pineapples, and served with baked potatoes. And all this with sweet sauce.

Ingredients for Chicken Galantine

Whole chicken – 1500 g

Minced chicken - 500 g

Canned apricots – 100 g

Canned pineapples - 100 g

Cream 11% – 100-150 g

Baked potato

Large potatoes - according to the number of eaters

Salt, pepper, vegetable oil

Sauce

Apricot juice – 150g

Pineapple juice – 150 g

Grainy mustard - 100 g

Honey – 100 g

Soy sauce - 50 g

Dukan recipe

Since galantine is traditionally prepared from lean meats, poultry and fish, it fits perfectly into the menu of a person losing weight. The recipe below is interesting because the preparation of a minced chicken dish is much simpler than any of the previous options, it produces a beautiful cut for serving, and the taste of the treat can be varied by adding various vegetables and spices.

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For Galantine according to Dukan you need to take:

• 600 g chicken fillet;
• 4 chicken eggs (3 hard-boiled and 1 raw);
• 50 g bell pepper;
• 10 g gelatin;
• salt and aromatic spices to taste.

This dish is relatively simple, which is why it is prepared quickly in just 60 minutes.

The energy value of a hundred-gram slice of meat “bread” will average 105 kilocalories.

How to prepare chicken galantine according to Dukan:

1. Grind the fillet into minced meat through a meat grinder, add salt, add spices and gelatin, beat in the egg and mix everything with your hands;
2. Remove the stems and seeds from the bell peppers, rinse and cut into small cubes. After this, add to the minced meat and mix again;
3. Line a rectangular loaf pan with parchment. Transfer half of the minced meat into it. Place boiled eggs on it in a row, close to each other lengthwise, and hide them under the remaining minced meat;
4. Cover the top of the pan with parchment or food foil and bake at 200 degrees in the oven. On average, this will take up to 50 minutes;
5. During baking, you will periodically need to drain the liquid that appears on the surface of the galantine. You can remove it from the mold only after it has completely cooled.

Preparation

Baked potato

Let's start with the potatoes, since they will take the longest to bake. Place washed, unpeeled potatoes on a sheet of foil, greased with vegetable oil, sprinkled with salt and pepper. Then we wrap it and place it upside down on a baking sheet so that the oil drips onto the potatoes.

Then place in the oven at 160-180 degrees until done. We check readiness by piercing with a knife or skewer. The skewer should fit into the finished potatoes easily, without resistance.

Cut the finished potatoes into pieces if you need them to cool faster

Chicken galantine

Place the chicken carcass on a cutting board. First, cut off the butt of the chicken and the adjacent fat.

Then remove the bones from the chicken. To do this, we make a cut along the ridge and begin to carefully cut out the chicken frame from the carcass. It is important to maintain the integrity of the skin. If we are doing it for the first time, we cut it up slowly and understand the anatomy of the chicken.

To remove bones from the legs, turn them inside out, apply a knife or hatchet and chop them off. We do not remove bones from the wings. You can then make broth for soup from the chicken frame.

Mix the minced meat in a dish with chopped apricots and pineapples, add cream, salt and pepper to taste. Mix everything properly. Instead of minced chicken, you can use minced turkey, pork, or a mixture of them. Try adding champignons and other ingredients. It all depends on your imagination.

Uncover the boned chicken, add salt and pepper. You can make cuts on the fillet from the inside so that the meat is better saturated and more juicy. Stuff the chicken with minced meat and fruit. The amount of minced meat will depend on the size of the chicken.

Stuffing the chicken with minced meat

Then we take a needle and thread and sew up the chicken. It is important to take threads from natural materials so that they do not melt at high temperatures.

Sew up stuffed chicken

Wrap the chicken in a foil rim and place it in a bowl. The vessel must be pre-lubricated with vegetable oil. We also grease the chicken with vegetable oil and pepper.

Place the chicken in the bowl

Bake the chicken for 25 minutes at 160 degrees. Then increase the temperature to 180 degrees and bake for another 10 minutes until a crust forms.

After removing the dish from the oven, let the galantine cool slightly until it sets, and carefully remove the thread. If done correctly, the edges of the chicken will be baked so it shouldn't fall apart.

Sauce

While the potatoes and chicken are cooking, prepare the sauce. In a saucepan, mix the juice from apricots and pineapples, soy sauce, grain mustard and honey. Place on the fire, bring to a boil and let it evaporate a little.

Kritsa Galantine Sauce

Minced meat cutlets

From the remaining minced meat you can quickly prepare juicy, delicious cutlets. To do this, we form cutlets, roll in flour and place in a preheated greased frying pan. Fry until done on both sides.

Juicy cutlets made from leftover minced meat

Bon appetit!

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Culinary certificate

Galantine appeared a long time ago in France. There are two versions of the origin of the name of this dish. According to one, it comes from a French word that translates as “jelly.” The second interpretation of the word galantine is “chicken”.

It is impossible to know which of them is more true. After all, since then, galantines have spread throughout Europe and have many varieties. They are prepared from poultry, game, beef, pork and fish. Heat treatment can also be different: boiling, baking, frying. Gelatin is also not a mandatory ingredient in the dish.

Jellied, stuffed chicken, meatloaf or meatloaf can be served under this name. Thus, galantine is a whole system of complex cold meat dishes. The common thing that can be distinguished from them is that they serve quite thick (up to 1 cm) and have a beautiful cut.

Step by step recipe

Galantine made from a whole chicken carcass can be called “aerobatics” in cooking. Due to the complexity of preparation, this dish cannot be classified as everyday food, but if the housewife manages to master the recipe, then she is guaranteed to be recognized as a culinary genius.

Sequence of stages for preparing chicken galantine:

1. Making galantine from a whole chicken carcass begins with what seems complicated in theory, but turns out to be much easier in practice - removing the skin from the chicken. First you need to make an incision along the breast, and then carefully, so as not to damage the skin, by driving the knife under the skin, remove it completely from the carcass;
2. The skin of a purchased bird will come off easily. Particular attention should be paid only to the area along the spine (here the skin is very closely connected to the bones) and the wings. Since it will not be possible to remove the skin from them, you need to cut the shoulder seams and leave the wings on the general body of skin. To make the finished dish more realistic, some housewives leave the skin and drumsticks intact;
3. After removing the skin, you can set it aside for a while to begin preparing the new chicken skin filling. To do this, cut off all the meat from the bones;
4. Soak the loaf crumb in 200 ml of milk. Peel the onion and cut into four parts. Then pass the resulting chicken meat, fillet, soaked loaf and onions through a meat grinder. Mix the mixture well with your hands;
5. Wash the carrots and boil (or bake in the oven) until tender. After this, cut into cubes with sides equal to approximately 10 mm;
6. Prepare an omelette from three eggs, 50 ml of milk and chopped herbs. To do this, shake all the ingredients together until smooth. Pour the resulting mixture into a heated frying pan, greased with oil and cook under a closed lid. After cooling, the omelet, like the carrots, should be cut into cubes;
7. Add carrot cubes, scrambled eggs and canned green peas, salt and spices to the well-mixed chicken mince in a bowl. Stir so that the ingredients are evenly distributed in the total mass;
8. Fill the chicken skin with the resulting mass. Then sew up the seam, giving the dish the shape of a chicken carcass;
9. Wrap the stuffed chicken in several layers of gauze, which is best washed first to remove the specific smell. Then use culinary twine or cotton thread to tie the ends and wrap the carcass several times so that it does not lose its shape;
10. Send the chicken wrapped in cheesecloth to cook in a pan with broth or water, which must be salted and a few bay leaves added. Cooking will take on average one to two hours. After cooling completely, the galantine can be served.

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Product calculator

Enter the amount of the product “Stuffed chicken (galantine) or stuffed pig” to calculate its nutritional value

Stuffed chicken (galantine) r. No. 157

Remove the skin from the chicken. Minced meat is prepared from the pulp. The pulp with the addition of pork is passed through a meat grinder 2-3 times, raw eggs and milk are added and beaten. Add diced bacon, pistachios, salt, pepper, nutmeg to the minced meat and mix. The resulting minced meat is filled into the skin, the incision is sutured and shaped into a brick, wrapped in a napkin, tied with twine and boiled at low boil for 1-1.5 hours. Cooled and placed under a press. Place in the refrigerator to shape. When released, cut into pieces. Finely chop the pickled cucumbers and combine with mayonnaise, add southern sauce and mix.

Quality requirements

: The taste and smell of boiled chicken with a soft aroma of nutmeg, the color when cut is light gray with inclusions of pistachios and bacon. The minced meat is loose, the skin is soft. The carcass is beautifully decorated.

Source: StudFiles.net

Requirements for the quality of galantine

Lesson 16. Preparing banquet cold dishes and hot appetizers

Prepare: galantine (stuffed chicken), pate, jellied meat and meatballs in tomato.

Determine: yield of finished products.

Tools, equipment and utensils

Pots with a capacity of 1, 2 and 3 liters; frying pans; sieve; chef's knives; skimmer; sewing needle and thread; cutting boards “OS”, “MS”, “OV” and “MB”; wooden and metal blades; gauze; snack plates: multi-portion dishes, paper napkins.

Process the chicken. Carefully remove the skin by cutting it from the side of the back or keel bone. Separate the fillet and pulp from the bones. Process the fillet and lightly beat it. Prepare a mixture for stuffing poultry.

Pass the chicken pulp and lean pork pulp 2-3 times through a meat grinder, rub, add raw egg whites and carefully beat the mass with a wooden spatula, gradually adding cold milk. During the beating process, the mass should increase in volume and turn white. Salt the mixture, add pepper and nutmeg. Cut the bacon into cubes or cubes, scald the pistachios and remove the skin.

Place the beaten fillet and half the minced meat on the prepared skin. Loosely fill the holes formed after removing bones from the limbs with minced meat; Place pistachios and lard in some pattern on the layer of mass, and then the remaining mass. Chicken fillet can be layered with galantine in the same way as with bacon and pistachios. Raise the edges of the skin, connect and sew up. Wrap the products loosely in a napkin or gauze to maintain the shape of the carcass and the design, tie the ends of the fabric. Pour the molded galantine with cooled broth, bring to a boil and cook without boiling for 1.5 hours. When the finished galantine is pierced, clear juice should appear. Remove the gauze from the finished galantine, clean the surface from protein clots, wrap again and cool under light pressure to give a better shape and compact the minced meat.

Cut the galantine into portions so that a pattern is visible in each piece. Prepare vegetables for garnish.

Prepare mayonnaise sauce with gherkins.

Place galantine cut into portions, beautifully chopped vegetables and green salad on an oval or round dish. Serve the sauce in a gravy boat.

Chicken 940, pork 270, pork lard 90, eggs 2'/2 pcs., pistachios 160 or green peas 120/80, milk 350, nutmeg 1, ground pepper 0.1. Garnish (No. 810): carrots 125/100, pickled cucumbers 110/100, green peas 75/50, potatoes 205/150, mayonnaise 100. Sauce (No. 887): mayonnaise 183, pickled cucumbers 114/62, Yuzhny sauce 10. Yield 1500 (1 serving 150 g).

Quality requirements. The taste and smell of boiled chicken with the aroma of nutmeg. The color on the cut is light gray with a pattern. The minced meat is loose, the skin is soft.

Liver pate (No. 165)

Place finely chopped bacon in a hot frying pan and, when the lard is rendered, add finely chopped carrots and onions; let it brown, add chopped liver, sprinkled with salt and pepper, lightly fry, covering the pan with a lid so that the liver is more tender.

Pass the cooled liver, along with vegetables and bacon, through a meat grinder 2-3 times and combine with softened butter. Season the finished pate to taste and place on a snack plate. Top with butter and boiled egg.

Beef liver 124/103, butter 8, bacon 10, onions 12/10, carrots 9/7, eggs 1/20 pcs.; milk or broth 5. Yield 100.

Quality requirements. The taste and smell of liver pate, the consistency is homogeneous, without lumps. The color of the pate when cut is grayish-brown, on the surface there is a pattern of eggs and butter.

Fry the beef and simmer with the addition of baked carrots, onions and parsley root.

Prepare dark jelly (andob) using the broth obtained from stewing beef. Soak gelatin in cold water to swell. Prepare a pull from egg whites and vinegar.

Add the squeezed gelatin into the hot broth and dissolve. Cool the broth with gelatin, combine with the strainer, bring to a boil and cook until the jelly is completely clear; let it sit and strain through a thick cloth.

Pour the cooled jelly into a prepared mold in a layer of 6-7 mm and let it harden. Prepare decorations from boiled carrots and herbs, cut the meat into 1-2 pieces per serving.

Place decorations on the frozen jelly and secure them with semi-frozen jelly. Then put the prepared meat in the mold and pour in the remaining jelly, cool. Prepare horseradish sauce.

Place the meat on a snack plate, garnish with herbs and pickled cucumber. Serve horseradish sauce in a gravy boat.

Beef 164/121, fat 3, carrots 4/3, parsley (greens) 4/3. Jelly (No. 897): broth 125, gelatin 5, carrots 3/2, onions 3/2, parsley (root) 2, vinegar 2, eggs 1/5 pcs. Sauce (No. 891): horseradish 12, vinegar 6, water 23, salt 0.5, sugar 0.5. Garnish (No. 816): pickled cucumbers (unpeeled) 56/50. Exit 270.

Quality requirements. The taste and smell of stew and jelly. The jelly is transparent, dark golden. Vegetables and meat are undercooked. Finely grated horseradish, without noticeable fibers, well seasoned, liquid.

Add well-chopped sautéed onions to the cutlet mass, mix and form the meatballs into balls, 8-10 pieces each. per serving, breaded in flour, fry.

Prepare tomato sauce.

Place the fried meatballs in a portioned frying pan, pour in the sauce and simmer for 8-10 minutes.

When leaving, place the portioned frying pan on a shallow plate and sprinkle the dish with herbs.

3rd grade beef 103/76, wheat bread 16, milk 24, onions 29/24, fat 4, wheat flour 8, fat 7. Sauce (No. 848): broth 53, margarine 3, flour 3, carrots 5/ 4, onion 3/2, parsley (root) 2, tomato puree 26, margarine 1, sugar 0.1. Exit 190.

Quality requirements. The shape of the meatballs is round, the surface is smooth, without cracks, and crispy. The taste and smell are pungent with the aroma of onions, meat, sauce, without the taste of bread. The color is dark brown, the consistency is thick and juicy.

Sequence of operations. Process the chicken, remove the skin, prepare the dumpling mass, and set the broth to cook; process the meat, put it to simmer; soak gelatin; process vegetables and liver; fry the liver, cool; prepare cutlet mass for meatballs; boil vegetables for side dishes; prepare tomato sauce; form galantine, set to cook; prepare andob jelly; pour over meat, cool; prepare pate; take out the galantine, put it under a press; cook meatballs; prepare mayonnaise sauce with gherkins; prepare dishes for vacation.

1. Make technological maps for chopped herring, stuffed eggs, snack sandwiches, fish baked in milk sauce (coquille).

2. Write out the demand invoice.

3. Answer self-test questions.

Self-test questions

1. Tell us about the rules for preparing light and dark jelly. Explain the processes that occur during jelly clarification.

2. Tell us about the features of the primary processing of poultry for the “poultry galantine” dish.

3. Tell us how to prepare the mixture for stuffing poultry. What is the purpose of egg and milk proteins introduced into the mass?

4. Tell us about the rules for preparing cutlet mass. The purpose of grinding meat.

5. Name the sanitary and hygienic requirements for the production of pates and their sale.

6. Tell us about the features of preparing and serving hot snacks.

7. Name the most common sauces for preparing hot appetizers.

How to serve it beautifully?

So, we found out what it is - chicken galantine. This is a roll. Therefore, his pitch will no longer go unnoticed. But if you use the following recommendations, you can truly surprise and delight your guests with a beautiful table setting.

1. The finished chopped dish will look beautiful with lemon slices, colored vegetables (for example, peppers), and finely chopped herbs.
2. To ensure that the dish does not lose its fresh appearance, it should be cut only before serving.
3. Small bowls with sauce (spicy or white) will look harmonious next to the dish.
4. Grilled vegetables, rice, cubed potatoes, mushrooms - for galantine this is not only an ideal side dish for the dish, but also a beautiful base for serving.