Recipe - Galantine Of Chicken

SOURCE: AUSTRALIAN VOGUE WIN
2 kg Chicken, boned (ask butcher
to bone the, chicken)

STUFFING
4 sl White bread
1/3 cup Milk
1 Onion, peeled and cut or sliced up
Olive oil
2 tablespoon Chopped parsley
1 cup Blanched pistachio nuts
300 g Uncooked chicken breast,
chopped
200 g Smoked ham, chopped
One half cup Brandy
2 Eggs

TO STUFF AND COOK THE CHICKE
Salt and freshly ground,
pepper

pound Pins Muslin 5 cup Strong chicken stock To make the stuffing: soak the
bread in the milk. Saute the onion in olive oil until translucent and add
the parsley. Place all the stuffing ingredients except the eggs in a food
processor and process until well blended. Add the eggs and blend for a few
more seconds. To stuff the chicken: spread out the bird and season to taste
with salt and pepper. Shape the stuffing into a rectangular block and place
it in the centre of the bird. Wrap the flesh tightly around the stuffing
and pin the flesh together with poultry pins. Soak the muslin in water,
wring it out, wrap it around the chicken with string in three places. To
cook the chicken: bring the stock to the boil in a large saucepan, add the
chicken and simmer for 1 One half hours. Remove from the stock and allow to
cool. Remove the muslin, slice the chicken and serve with Cumberland sauce
(recipe follows), James Connolly Cumberland Sauce: rind of 2 oranges and 2
lemons, cut into julienne strips 2/3 cup redcurrant jelly 2 tablespoons
Dijon mustard One half cup fresh orange juice 1 1/3 cups tawny port Blanch the
rind in boiling water and drain. Repeat the process twice. Place all the
ingredients in a saucepan and simmer for 10 minutes or until the sauce
thickens slightly. Serve cold. James Connolly Bon AppetitExec.Chef Magnus
Johansson Submitted By SHERREE JOHANSSON On 082394
Posted to MCRecipe Digest V1 #487 by Nancy Berry nlberry@prodigy.net on
Feb 27, 1997.