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Galantine of Chicken

A stuffed chicken filled with ham, bacon, veal, tongue, truffles, pepper, salt, and egg yolk, braised in broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Galantine of Chicken

Ingredients

Directions

Prepare the chicken

  1. Bone the chicken by making an opening at the back, keeping the skin whole.

  2. Sever the joints inside, cutting as little flesh as possible.

Stuff and wrap

  1. Chop the removed flesh with ham, bacon, veal, tongue, truffles, pepper, salt, and the hard-boiled egg yolk.

  2. Stuff the mixture inside the chicken, shaping the skin nicely.

  3. Sew up the back of the chicken and wrap it in a cloth, tying it at both ends.

Braise and serve

  1. Braise the wrapped chicken in weak broth for four hours.

  2. Allow the chicken to cool before removing it from the cloth.

  3. Glaze the galantine before serving.

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. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Veal + truffletop 11% of all pairs
    Smell alikelow
    Cooked together815 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Ham + truffletop 12% of all pairs
    Smell alikemoderate
    Cooked together516 recipes

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

  5. Chicken + vealtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,243 recipes

    Shared aroma: 3-butanedione (buttery, creamy).

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 shell that holds the stuffing together while it braises.
Veal
Adds a firm, tender meat texture to the stuffing as it cooks.
Fat bacon
Adds fat that keeps the stuffing moist and rich during braising.
Hard-boiled egg yolk
Binds the chopped stuffing and gives it a smooth, cohesive texture.
Truffles
Contributes a strong, earthy aroma to the stuffing.

The step that matters

Braise the wrapped chicken in weak broth for four hours. The gentle, long simmer in weak broth cooks the stuffing through and tenderises the meat without breaking the skin. Boiling hard or cooking too fast can split the skin and make the galantine dry or ragged.

Swap the tomato

How well each one fits the dish's main ingredients (chicken, ham, veal, truffle, pepper, egg):

  1. Asparagusfits better
  2. Capsicumfits about as well
  3. Tomatothe original
  4. Potatofits about as well

Fit is the average pairing score against chicken, ham, veal, truffle, pepper, egg. 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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