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Galantine of Chicken

A stuffed chicken prepared by stuffing a mixture of veal, bacon, mushrooms, and pickled tongue, then braising.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Galantine of Chicken

Ingredients

Directions

Prepare the chicken

  1. Singe the chicken and remove pin feathers.

  2. Cut through the skin along the backbone and separate the flesh from the bones, keeping the skin intact.

  3. Remove the outer wing joints and scrape the flesh from the bones, pushing the meat inside.

  4. Do the same for the legs, being careful with the knife.

  5. Spread the chicken on a table and sprinkle with pepper, salt, and lemon juice.

Make the filling

  1. In a bowl, mix the pickled tongue, veal, bacon, mushrooms, salt, pepper, lemon juice, stock, kitchen bouquet, and onion juice.

  2. Fill the chicken with the mixture and sew it closed.

  3. Rub the outside with lemon juice and wrap in white cotton, tying securely.

Poach and press

  1. Cover the bones with cold water, add onion, parsley, and herbs, and bring to a boil.

  2. Place the galantine in the pot, cover, and simmer for 6 hours.

  3. Remove, cool, and re-tie tightly, then place in a bread tin with a weight on top.

  4. Strain the liquid for the chaudfroid sauce.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

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

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  5. Chicken + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Chicken
Forms the outer skin and body that encloses the stuffing as it cooks.
Veal
Adds a firm, moist meat texture to the stuffing.
Bacon
Contributes fat that keeps the stuffing moist and flavourful during long cooking.
Pickled tongue
Provides rich, savoury flavour and a dense meaty texture to the filling.
Mushrooms
Add earthy flavour and moisture to the filling.
Stock
Adds moisture and savoury depth to the filling.

The step that matters

Simmering the galantine for 6 hours. The bird must simmer gently rather than boil hard, since vigorous boiling toughens the meat and can split the skin. A steady low simmer cooks the filling evenly and keeps the meat tender and moist.

Swap the onion

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

  1. Carrotfits better
  2. Capsicumfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against chicken, pepper, lemon, veal, mushroom, parsley. 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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