Name: Galantine Window to Paris
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Yield: 4
Ingredients: A hen - 1 PC.; Chicken egg - 2 PC.; Sweet red pepper - 1 PC.; Parsley (greens) - 20 gram; Ginger root - 1 slice; Gelatin - 1 tbsp

Recipe information

Cooking:

1 hour 30 min.

Servings per container:

Source:

More details

Ingredients for - Galantine Window to Paris

1. A hen - 1 PC.

2. Chicken egg - 2 PC.

3. Sweet red pepper - 1 PC.

4. Parsley (greens) - 20 gram

5. Ginger root - 1 slice

6. Gelatin - 1 tbsp

How to cook deliciously - Galantine Window to Paris

1. Stage

Pour the gelatin with 100 ml of cold boiled water, let stand while you prepare the stuffing The most difficult thing in this recipe is to separate the skin without damaging it, from the carcass, and remove the meat from the bones. I recommend that you start with the skin off the breast and make notches in a circle on the bottom of the legs, so that the skin can be removed there as "pants". I remove the skin from the wings only from their upper part, the rest I cut off Pieces of chicken meat twice pass through a meat grinder - so the mince will be especially tender! Salt, add seasoning for chicken (I take curry and some dried herbs: to enhance the flavor of France, take Provence!)

2. Stage

2. Let's bake the omelette pancakes for the filling. Wash the eggs, carefully beat them in a bowl, beat them with a mixer until they foam, pour a quarter of a cup of water at room temperature, add salt and a little ground black pepper. Shred the greens finely, grate half of the pepper on a coarse grater. Oil a well heated pancake pan with olive oil, then pour a third of the egg mixture, sprinkle half of the greens on top. Fry the pancake on both sides until golden brown. In the same way, bake another pancake with greens. Add grated pepper to the remaining mixture, having squeezed out the excess juice, and bake the pancake with paprika.

1. Stage. Galantine Window to Paris: 2. Let's bake the omelette pancakes for the filling. Wash the eggs, carefully beat them in a bowl, beat them with a mixer until they foam, pour a quarter of a cup of water at room temperature, add salt and a little ground black pepper. Shred the greens finely, grate half of the pepper on a coarse grater. Oil a well heated pancake pan with olive oil, then pour a third of the egg mixture, sprinkle half of the greens on top. Fry the pancake on both sides until golden brown. In the same way, bake another pancake with greens. Add grated pepper to the remaining mixture, having squeezed out the excess juice, and bake the pancake with paprika.

3. Stage

Shape our galantine. Take the first pancake with greens, spread the stuffing on it and put it inside the chicken skin. We do the same with the pancake with peppers and put it on top, then again with the pancake with greens. Carefully turn the carcass and fill an even layer between the skin and the first pancake, and also "cover" with stuffing all the places where pancakes come out, tightly pull everything with chicken skin, wrap in clingfilm.

1. Stage. Galantine Window to Paris: Shape our galantine. Take the first pancake with greens, spread the stuffing on it and put it inside the chicken skin. We do the same with the pancake with peppers and put it on top, then again with the pancake with greens. Carefully turn the carcass and fill an even layer between the skin and the first pancake, and also

4. Stage

In a pot with a suitable diameter we put the prepared galantine, pour cold water, add a couple of pieces of ginger and put on the fire. After boiling, simmer for another 40 minutes on low heat with the lid on.

1. Stage. Galantine Window to Paris: In a pot with a suitable diameter we put the prepared galantine, pour cold water, add a couple of pieces of ginger and put on the fire. After boiling, simmer for another 40 minutes on low heat with the lid on.

5. Stage

When ready, cool slightly, remove the foil, cut into 1 cm thick slices and serve! Galantine is equally wonderful both hot and cold, and it would keep for a long time in the fridge... ...if it were not for the urge to eat it whole at once! Wasn't it worth it :-)