Galantine & Ballotine
Galantine Chicken Galantine A galantine is an elaborate preparation that dates back to 17th century France. They were originally prepared by deboning a whole chicken, then combining its meat with minced veal, truffles, pork fat and other ingredients, plus a lot of seasonings, to make what's called a forcemeat , and then stuffing this forcemeat into the skin of the chicken. It was then tied up, wrapped in bacon and poached in a rich stock that would eventually jell when cooled. The idea is very similar to the way foods were preserved in aspic or confit . Indeed, like the aforementioned dishes, galantines were typically served cold, accompanied by the cold gelatinized stock and garnishes such as truffles, pistachios, and bacon. Galantines were originally made specifically from chicken. (If you speak Spanish, you know that the word gallina means hen, and the words come from the same root.) But eventually the technique ...