Could you cook Chicken Galantine in stock?
All the recipes I have seen for a Galantine just cooks the prepared chicken in an oven pan. What would you generally expect from the Galantine if it was cooked in chicken or vegetable stock?
Best Answer
Although many recipes call for roasting, poaching is actually the traditional way to make it. Cooking it gently helps keep it juicy, and cooks the filling without over-cooking the delicate chicken breast.
Many recipes call for it to be tightly wrapped in plastic wrap, kind of an improvised sous vide. That prevents the filling from leaking out into the water, and keeps the galantine from falling apart. If you want to imbue it with flavorful poaching liquid, you might want to wrap it in cheesecloth, to ensure structural integrity.
A couple of example recipes from teh intarwebz:
http://www.greatbritishchefs.com/recipes/chicken-galantine-recipe
http://panlasangpinoy.com/2013/02/12/chicken-galantina-recipe/
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What cooking method is used for galantine?
In French cuisine, galantine (French: [gal\u0251\u0303tin]) is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape.How do you use galantine?
The difference between a relleno and a galantina is that a galantina (indeed a Filipino adaptation of a classic French galantine) is a fully deboned chicken, simmered in stock and served cold, whereas a relleno is roasted and served warm.What is the difference between chicken relleno and chicken Galantina?
It is usually shaped into a cylindrical shape, wrapped in cheesecloth, tied with string, and poached in 176\xb0F (80\xb0C) liquid until an internal temperature of 160\xb0F (77\xb0C) is reached. When cool, the galantine is usually coated with aspic or a chaudfroid preparation.Chicken Galantine with Chef Schmucker
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Answer 2
There are a couple of ways to cook and serve a galantine or ballotine...roasted on a rack or wrapped in plastic wrap or cloth and poached...so it depends on your recipe. Whether you serve it hot or cold may also be a factor. For a hot preparation you will want a crisp skin. So, you will need to consider that. However, to answer your question directly, using stock instead of water, in any recipe, will generally impart more flavor. Of course, if you are cooking something wrapped in plastic, it would not matter.
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