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  • Writer's pictureKevin Dam

"Why Classic French Chicken Galantine is a Must-Try Dish for Any Food Enthusiast"

A Galantine is a classic French dish that is not commonly found in the everyday kitchen, but it's a spectacular preparation that involves deboning a chicken, stuffing it, rolling it, and then poaching it in a rich stock. It can be served cold, often as a delicatessen dish. Here’s a step-by-step guide to making a chicken galantine along with tips and tricks to help you through the process.


  • Dish name: Chicken Galantine

  • Cuisine: French

  • Preparation time: 1-2 hours

  • Cooking time: 1-2 hours

  • Yield: Serves 8-10


  • 1 whole chicken, skin on, deboned with flesh attached

  • 1/2 pound ground pork

  • 1/2 pound ground veal or chicken

  • 1/4 cup pistachios

  • 1/4 cup diced ham

  • 2 garlic cloves, minced

  • 1 shallot, minced

  • 1 teaspoon fresh thyme leaves

  • 2 tablespoons parsley, chopped

  • 1/4 cup brandy

  • 2 eggs

  • Salt and pepper to taste

  • Stock (chicken or vegetable) for poaching


  1. Carefully debone the whole chicken, keeping the skin intact and removing all bones without puncturing the skin. This is the most technical part of the process.

  2. In a bowl, mix together the ground meats, pistachios, ham, garlic, shallot, thyme, and parsley.

  3. Stir in the brandy and eggs. Season with salt and pepper.

  4. Spread the chicken skin flat on a clean surface, place the stuffing in the center, and shape it into a log.

  5. Wrap the chicken meat around the stuffing, followed by the skin, and truss it tightly with butcher’s twine to form a uniform roll.

  6. Wrap the galantine in cheesecloth.

  7. Poach the wrapped galantine in simmering stock for 1-2 hours or until the internal temperature reaches 165°F (74°C).

  8. Remove from the pot, and place a weight on top of the galantine to compress it while it cools.

  9. Once cooled, refrigerate overnight.

  10. Unwrap, slice, and serve cold with gherkins, mustard, or as part of a charcuterie board.

Tips and Tricks:

  • Deboning: Practicing on a couple of chickens before attempting the actual galantine can be useful to get the technique down.

  • Stuffing Flavors: Feel free to be creative with the galantine stuffing. Traditional recipes include pistachios, truffles, and forcemeats, but you can tailor this to your taste preferences.

  • Test the Mixture: Cook a small patty of the stuffing mixture in a pan to test for seasoning before stuffing the chicken.

  • Trussing: Truss the chicken tightly with butcher's twine to maintain its shape during cooking.

  • Checking Doneness: Use a meat thermometer to check for doneness without having to cut into the galantine.

  • Weight: Placing a weight on the galantine helps to press out any excess fat and creates a denser, more compact texture suitable for slicing.

  • Gelatin: For an added touch of refinement, clarify the poaching stock, mix with gelatin, and pour over the cooled galantine for a classic aspic coating.

  • Serving: Traditionally, galantines are decorated with aspic jelly and served with Cumberland sauce or other cold sauces.

  • Patience is Key: A galantine is a labor-intensive dish that cannot be rushed. Give yourself plenty of time for both preparation and cooking.

Delving into the art of creating a galantine can be a rewarding culinary challenge. Hence, don't hesitate to add your own twist to the dish and enjoy the process along with the fruits of your labor!

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1 Comment

Mohamed Njounkou
Jun 29

I like this post

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