Chicken Galantine

Ingredients

• 2 large breasts (about 300g each) Skinless chicken breast (butterflied)
• 150 g Ground chicken thigh
• 60 ml Heavy cream
• 1 Egg white
• 2 tbsp, chopped Fresh tarragon
• 2 tbsp, chopped Fresh parsley
• 1 small, minced Shallot
• 1.5 liters Chicken stock
• 1.5 tsp Salt
• 0.5 tsp White pepper
• 3 tbsp, chopped Pistachios(optional)
• 1 large piece Cheesecloth

Instructions

1. 1

   Make the mousse: pulse the ground chicken, egg white, cream, half the salt, white pepper, shallot, and half the herbs in a food processor until smooth, about 2 minutes. Fold in pistachios if using. Chill 15 minutes.

2. 2

   Butterfly each chicken breast and open flat; season lightly. Spread the mousse evenly over each breast, leaving a 2cm border, and roll tightly into a cylinder.

3. 3

   Wrap each roll tightly in cheesecloth, twisting the ends and tying with kitchen twine to compact the galantine.

4. 4

   Bring the stock to a bare simmer (about 80°C), add the galantines, and poach gently, covered, for 40 minutes until the internal temperature reaches 65°C.

5. 5

   Remove and press the galantines under a light weight (a plate with a can) in the fridge for at least 2 hours, or overnight, to set the shape.

6. 6

   Unwrap, slice into medallions, and serve cold garnished with the remaining fresh herbs.