This is not a dish for vegetarians, though it is one of the dishes that I most enjoyed making, let alone eating! When I first made this chicken galantina, it was one of those wrong evenings when everything was spinning in the opposite direction to where you would like things to go. I chose one of my favorite escape route, cooking.
I chopped, cut and shredded, mixed all the ingredients and filled up a whole chicken, boiling it in a pot so big that it seemed a tub bath. When the next morning I took the chicken out from the broth I had the proof that every cloud has a silver lining… the tension and blue mood of the evening before had produced one of my best recipes!
P.S. Greetings from London!
The ingredient list is long and the process may seem elaborate, but I assure you that the chicken aspic is a dish you can rely on to impress your guests and to be sure of the result. Trust this recipe, it comes directly from my family butcher.
- a chicken of about 2 kilos boned
- 600 g of ground veal
- 100 g of pork fillet diced
- 120 g of bacon diced
- 200 g of lean beef diced
- 220 g of mortadella diced
- 220 g of chicken breast diced
- 200 g of ham in a slice thick diced
- 100 g of grated Parmesan cheese
- 100 g of shelled pistachios
- 2 eggs lightly beaten
- salt and pepper
- 3 hard boiled eggs
- 2 ripe tomatoes
- 2 medium carrots
- 1 red onion
- 1 stalk of celery
- 1 bunch of parsley
The night before. Mix all the filling ingredients - except the hard boiled eggs - in a large bowl, using your hands to mix everything. Season with salt and pepper. Stuff the chicken beginning from the thighs and distribute the filling evenly, placing the shelled hard boiled eggs in the middle of the chicken. Sew the openings of the chicken with a thick thread.
Fill a very large pot with cold water, add the tomatoes, the carrots, the onion, the celery and the parsley and a handful of coarse salt (depending on how big the pot is). Bring to the boil.
As soon as the water starts to boil, put the chicken into the broth and cook it over medium heat for about 1 hour and 15', then remove the pot from the heat and let the chicken cool into the broth overnight.
On the same day. Remove the chicken from the broth, put it in a large tray and cover it with aluminium foil. If the chicken is too soaked in broth, place something heavy over the chicken, as to remove the excess broth.
Take it out of the fridge just before dinner and serve it cut into thin slices along with a potato salad.