Step 1: To Remove the Skin
ith the point of a small knife, make a cut through the skindown the middle of the back, in a straight line from the neck to the tail. This done, raise part of the skin with the finger. Beginning at the neck, pass the finger between the skin and the flesh,and then pull the skin off; as nearly whole as possible, towards the leg, as if pulling off a glovefrom a hand. This done, lay the skin downwards upon the chopping-board, and with a large knifescrape off from the skin the flesh, fat, and sinews that adhere to it. Place the skin in a china basin,cover well with cold water, and keep in a cool place till required.
Step 2: To Remove the Wings and the Legs
emove the legs and the wings. Keep the blade of the knife closes to the carcass in order to separate the wings and legs easily, leaving no flesh onthe carcass.
Step 3: Fill and roll the galantine
Lay out plastic wrap and/or cheesecloth, which should be several inches larger than the skin¶sdimensions. If you are using cheesecloth, remember to rinse it well and wring it dry, until it isdamp but not dripping wet.Lay out the skin on the cheesecloth or plastic wrap and fill it with the forcemeat and any garnish.The chicken breast may be pounded and laid on the skin with the forcemeat in the middle, or theforcemeat can be spread on the skin and the chicken breast can be used as a garnish.
oll thegalantine carefully around the forcemeat. The skin should just overlap itself by about 1/2 in / 1cm, forming a seam. Secure the galantine by crimping each end and smoothing the forcemeataway from the ends. You may need a pair of extra hands to maintain a compact shape while youtie the ends.
Step 4: Prepare the galantine by poaching or roasting
Galantines are commonly poached. Lower the galantine into a simmering pot of stock (water isfine if it is been wrapped in plastic wrap rather than cheesecloth).To keep the galantinesubmerged, weight it with small plates. This helps to cook the galantine evenly. A roastedgalantine is placed on a bed of mirepoix or a rack and cooked, uncovered, to the appropriateinternal temperature. Another method for roasting galantine is employed by wrapping thegalantine in foil and roasting it in the oven until it is cooked, unwrapping it, and then searing theskin to create a mahogany color on the outside. This method allows the filling to set duringcooking so that the cylindrical shape of the galantine is maintained.
hen ready, the galantine should feel firm to the touch and will spring back when pressed withthe fingers.
emove from the stock and keep for ten minutes to allow the galantine to shrink.Then cut off the string from each end, and unwrap the galantine from the cloth.
ash and squeeze the cloth, and then wrap the galantine up again as before. Tie it again andplace it on a clean tray; then cover with another tray, with a weight of not more than 4 to 5 lb.placed in the middle, and allow to cool.
emove from the cloth, trim neatly at both ends, coat the galantine with a chaudfroid sauce, or with half-melted aspic jelly, and decorate. Place on a dish with neatly-diced aspic jelly round it.