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1. Chill a large mixing bowl and have ready a larger bowl containing equal amounts of ice and water. 2. Put the shallots in a small saucepan with a knob of butter. Sweat over medium heat for 3-4 minutes until soft but not coloured. Set aside. 3. Put the pistachios in a bowl, cover with boiling water

----------------------------GENERAL----------------------------------- 1 oven-ready chicken weighing -about 2; .5kg, (5 1/2lb) 9 thin slices prosciutto -crudo; (parma ham) 1 pig''s trotter; toes -removed, split 1 ; (optional) 2 carrots 2 bay leaves 2 celery sticks 5 juniper berries 6 black

Instructions Fold the chicken over and sew it securely and tightly up the back. Wrap the chicken carefully in a clean white napkin and tie it closed. Place the chicken in a deep, oval saucepan or flameproof casserole and arrange the pig''s trotter (if using) carrots, bay leaves, celery,

Chicken Galantine Chicken galantine Recipe By : Serving Size : 0 Preparation Time :0:00 Jessica Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- No. 15 chicken 1 carrot -- chopped 1 onion -- chopped 1 stick celery -- chopped ¼ teaspoon

Debone the entire chicken, retaining the bones and skin for stock. With a meat mallet, flatten the chicken breasts between 2 layers of cling wrap until 1/8 inch thick. Dice the leg meat and add the veal, bacon, tongue and pork to a chilled mixing bowl over another bowl with equal amounts of ice and

Serving Size : 4 1 pound boneless, skinless chicken breasts 1 large egg 1 cup heavy cream 2 teaspoons salt 1/2 teaspoon white pepper MOREL SAUCE: 2 ounces dried morels 1 cup warm water 3 tablespoons minced shallots 1/3 cup brandy 2 teaspoons minced garlic 2 cups cream Puree chicken breast, egg, salt
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Chicken Galantine Recipe