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Galantine of Chicken or Turkey

A rolled, seasoned chicken or turkey dish simmered with bones and vegetables, finished with glaze or sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Galantine of Chicken or Turkey

Ingredients

Directions

Prepare the roll

  1. Pound the scraped chicken or turkey in a mortar and season with salt, pepper, mushrooms, parsley, and thyme moistened with stock or milk.

  2. Roll the mixture tightly like a jelly roll and sew through the skin securely.

  3. Rub the outside with the cut side of a lemon to keep it white.

  4. Wrap the roll in cheesecloth and tie at the ends and in one or two other places.

Poach

  1. In a large casserole, place the bones, veal knuckle, and vegetables, cover with cold water, and bring to a boil.

  2. Place the galantine on top of the bones and simmer for 4 to 6 hours.

  3. Let it cool partly in the kettle.

Finish and serve

  1. Unroll the cloth and smooth it out.

  2. Cool the galantine under a weight.

  3. Remove the cloth and wipe off excess fat with a cloth wrung out of hot water.

  4. Finish by glazing, covering with chaudfroid sauce, or brushing with beaten egg yolk and sprinkling with breadcrumbs before browning in the oven.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together9,057 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + thymetop 4% of all pairs
    Smell alikemoderate
    Cooked together11,585 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Chicken + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together4,172 recipes

    Shared aroma: 1-butyl acetate (fruity, banana).

  5. Mushroom + thymetop 5% of all pairs
    Smell alikemoderate
    Cooked together2,557 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Raw chicken or turkey
Forms the main body of the roll; pounding breaks up the fibers so the meat binds into a firm, tender loaf.
Chopped mushrooms
Add moisture and savory flavor to the meat filling.
Stock or milk
Moistens the seasoned meat so it stays juicy during poaching.
Bones and trimmings of the fowl
Release gelatin and flavor into the poaching liquid, enriching the stock.
1 knuckle of veal
Adds gelatin and body to the poaching liquid.

The step that matters

Rolling and tying the galantine. If the roll is loose or the cheesecloth is tied unevenly, the meat can unravel or lose its shape while simmering, so it should be wrapped tightly and tied securely.

Swap the parsley

How well each one fits the dish's main ingredients (chicken, pepper, mushroom, thyme, milk, veal):

  1. Marjoramfits better
  2. Rosemaryfits about as well
  3. Parsleythe original
  4. Sagefits about as well

Fit is the average pairing score against chicken, pepper, mushroom, thyme, milk, veal. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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