Galantine can be attributed to one of the varieties of jellied dishes, because with the translation from the French "galantine" means "jelly". This name of the dish was not without reason, because the finished galantine, in the classical version, in the last stages of cooking pour a thin layer of gelatin.
Today we will learn how to cook chicken galantine in a multivark.
Chicken galantine with beef
Ingredients:
- chicken - 1 carcass;
- dry white wine - 80 ml;
- pork (flesh) - 400 g;
- pistachios - 1 handful;
- thyme - 1 branch;
- salt, pepper - to taste;
- cream - 100 ml;
- egg - 1 piece;
- flour - 1 tbsp. a spoon;
- gelatin.
Preparation
My chicken and remove the carcass from the carcass. It is advisable to make this one single layer (yes, it will require a special skill). The skin is salted, peppered and sprinkled with wine. Meat is cut from the bones. Fill the bones with cold water and cook from them a broth about 1,5-2 hours. Meanwhile, the meat is cut into cubes and passed through a meat grinder with pieces of pork. Mince seasoned with salt and pepper, add pistachios. In a bowl, whisk together with cream 1 egg and flour. We pour the cream over the stuffing.
Chicken skin is put on tape, and in the center we place minced meat. We wrap the skin with sausage around the stuffing and roll it tightly.
Chicken soup is poured into a multivariate (if you prepared it
Gelatin is bred, according to the instructions on the package. With the help of a culinary brush, lubricate the surface of the galantine gelatin solution (of course, the film should be removed before that). The procedure of lubrication is repeated, depending on how much thick gelatin you want to cover your galantine.