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Рецепт Chicken Galantine Pt 1

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Порций: 6

Ингредиенты

Cost per serving $1.53 view details
  • 1 x Oven-ready chicken weighing about 2.5kg, (5 1/2lb)
  • 9 x Thin slices prosciutto crudo, (parma ham)
  • 1 x Pig''s trotter, toes removed, split (optional)
  • 2 x Carrots
  • 2 x Bay leaves
  • 2 x Celery sticks
  • 5 x Juniper berries
  • 6 x Black peppercorns
  • 1 sm Onion
  • 3 x Cloves
  • 150 ml White wine, ( 1/4 pint)
  • 2 x Egg white
  • 2 x 11 g sachet gelatine, if not using pig''s trotter
  • 4 x Hard boiled Large eggs, shelled
  • 300 gm Poached cod, skinned, boned and flaked (10z)
  • 125 gm Cooked button mushrooms, minced (4oz)
  • 2 Tbsp. Fresh white breadcrumbs, (2 to 3)
  • 2 Tbsp. Lowfat milk
  • 25 gm , (1-1 1/2 ounce) butter,, (25 to 40) softened A healthy pinch of grated nutmeg
  • 3 x Egg yolks
  • 2 Tbsp. Freshly minced parsley
  • 4 x Egg whites Salt

Инструкции

  1. First bone the whole chicken. Cut off the wing pinions. Lay the bird on its breast and, using a very sharp knife, slit the skin to expose the backbone.
  2. Gradually work the skin and flesh away from the carcass till you reach the wing joint.
  3. Cut the sinews holding it to the carcass. Hold the exposed end of the wing bone in one hand and cut away the flesh along the bone.
  4. Pull out the bone as you work. Repeat with the other wing bone.
  5. Continue working the skin and flesh away from one side of the carcass with the knife till the leg joint is reached.
  6. Cut the sinew between the ball and socket joint joining the thigh bone to the carcass.
  7. Hold the joint in one hand and cut away the flesh from the leg.
  8. Scrape the thigh bone clean, then continue cleaning the drumstick till the whole leg bone is free of flesh.
  9. Remove the leg bone from the carcass and repeat this process with the other leg.
  10. Carefully cut away the flesh from the breastbone on each side without splitting the skin, and keeping both sides of the bird attached so which it remains in one piece.
  11. Lift out the carcass. Wipe the chicken carefully and lay it flat, ready for stuffing.
  12. To make the fish stuffing, remove the yolks from the hard-boiled Large eggs, chop and mix with the flaked cod.
  13. Add in the mushrooms, then the breadcrumbs and lowfat milk. Blend in the butter, then season with the nutmeg and salt.
  14. Stir in the egg yolks, one at a time, then fold in the parsley.
  15. Whisk the raw egg whites till stiff, then fold them into the stuffing. Refrigeratetill required.
  16. To make the veal stuffing, mix the chopped veal with the onion and pork dripping.
  17. Stir in the egg to bind these ingredients, then stir in the parsley and the minced hard-boiled egg white, and season with salt.
  18. Spread the fish stuffing over the cut surfaces of the chicken, cover with the prosciutto, then arrange the veal filling on top.
  19. continued in part 2

Nutrition Facts

Amount Per Serving %DV
Serving Size 153g
Recipe makes 6 servings
Calories 133  
Calories from Fat 34 26%
Total Fat 3.75g 5%
Saturated Fat 1.12g 4%
Trans Fat 0.0g  
Cholesterol 146mg 49%
Sodium 107mg 4%
Potassium 394mg 11%
Total Carbs 6.18g 2%
Dietary Fiber 1.1g 4%
Sugars 2.47g 2%
Protein 13.5g 22%
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