Galantine of chicken - how to cook galantine, a step by step recipe photos

Galantine - it aspic of lean meat: poultry, rabbit, veal, venison, etc. In addition to the different types of meat (for example, white and dark meat chicken), it adds the vegetables, mushrooms, cheese, etc., not so much.... even for the taste, but for beauty. Potomu galantine considered a gourmet meal for special occasions.

But today we will prepare a fairly simple option galantine with him is not so much trouble, both with a classic version of the whole chicken, but that does not make it any less tasty and delicious.

One of the features galantine - accentuated the contrast of different kinds of products, such as white and dark poultry. We'll take a chicken breast as well as the dark meat - chicken hearts.

Hearts need to wash, clean sticking vessels, cut into halves or quarters for the convenience of the blender works. Fat can not be removed.

The capacity of a medium-sized blender add the chopped onion and garlic.

grinds hearts with onions and minced garlic, add salt and spices, stir again.

In front of us chilled chicken breast. We must decide: do galantine on the skin or naked?

galantine on the skin looks very impressive, but the trouble with him three times more. Therefore, for our dishes to whip up simple detachable from the breast large and small fillet and bone and skin to leave the broth.

In the next step, we need a lot of food film. It is necessary to lay a cutting board in 5-6 layers. Equipment here, as when Wallcovering: each new layer carefully smoothes out from inside to outside, to between layers of film no air bubbles.

In the multilayer film lay one large and one small fillet, the top cover layer of another film. We arm and start cooking meat mallet to beat simultaneously molding in a more or less rectangular formation, the same thickness.

wet cake trimmed with a knife. From the edge of the cake to the meat of the film edge has to be room, especially on the narrow sides.

Sprinkle with salt and pepper.

Half of the minced heart lay on the cake of white meat and flatten plane wet knife.

We now need to pre-soaked gelatin in cold water.

Half gelatin spread on the stuffing and spread the wet knife.

We spread the filling. It can be anything that is suitable to your taste and contrasting color: corn, green peas, boiled carrots, mushrooms, and cheese. The main thing that the cut of chicken galantine were delicious and bright spots. I caught olives pitted.

With the film we turn the meat into a roll, tightly wrap the resulting sausage and the same film several times thoroughly with laminating pressure on the board to squeeze out any air bubbles that might remain inside the roll.

knotted free ends of the film units, or twine, or thick thread and put to steam for 35-40 minutes (or in a double boiler multivarka). You can cook chicken galantine, and in a small amount of water, but then there is a risk that part of the juice "drift away" in the broth. In the middle of cooking roll can be flipped to the other side, but you can not turn over - and so is cooked!

In the second half of the fillet, minced meat and gelatin are doing exactly the same, but instead put the olives sliced ​​into thin strips pickles. Ready galantine of chicken wrapped in an additional package, and send in the freezer - this semi-finished product is NZ for a holiday. Frozen galantine just cooked for a couple, but it will be necessary to add to the cooking time for 10 minutes to defrost. Such is the technology of preparation. ????

Meanwhile, the first galantine ripe, remove the tape and see what it is in the context.

Today, our delicious and delicate creamy brown chicken galantine we zagarniruem bright in color and taste of Korean salad Funchoza with vegetables and garnish with parsley.

Classic galantine increasingly used as a cold appetizer. In this case, it is placed on the wire rack to cool and after cooling a few times sprinkled Aspic - strong broth with gelatin. Sometimes in Aspic add sour cream, mayonnaise or some food coloring, such as carrots, beets or spinach, then galantine turns bright shiny peel jelly.