Chicken Galantine

By Tomasz Strzelczyk · 180 min

Ingredients

Instructions

1. Grind the pork shoulder and the chicken liver coarsely, then grind the half onion too.
2. Mix the ground meat with the crushed garlic cloves, breadcrumbs, chopped parsley leaves, marjoram, salt and pepper.
3. Separate the egg. Add the yolk to the filling and whisk the white to a light foam, then fold it into the filling.
4. Bone the chicken: cut the skin open, remove the breast fillets (tenderloins) and leave them ready on the side, then cut off the legs and wings at the joints.
5. Scrape the meat off the thigh and drumstick bones, remove the bones, and cut out the cartilage.
6. Open the boned chicken flat, lay the tenderloins into the gap at the thigh area, and lightly pound the meat with a mallet.
7. Shape the filling into a log along the length of the chicken, then roll the chicken around it tightly.
8. Put the roll into an oven bag, tie it securely with string, and bake at 180°C for 1.5 hours.
9. Let it rest; serve warm or let it cool completely before slicing.

Summarized from Tomasz Strzelczyk's video. Watch it for the details.

More recipes with

GarlicOnionEggChickenPork shoulderChicken liver