Recipes
Smoked Chicken Galantine
07
Oct
Oct
cook time: 2hrs
Difficulty: Hard
Prep time: 1hr 30mins (allow 2 days for the brine)
Serves: 4 people
Ingredients
Brine for the Chicken
- 1 chicken size 19-22 butterflied and deboned (alternatively you can use chicken Marylands that have been tunel boned)
- 190g salt
- 180g sugar
- 180ml malt vinegar
- 3.5L tepid water
- 2tbs peppercorns
- 3 bay leaves
- 2 lemons
The Filling
- 200g chicken/ pork mince
- 1/4cup walnuts
- 1/4cup dried apricots
- 1 large onion
- 4 cloves garlic
- salt and pepper to taste
- 1 egg white
- 1/2tsp cayenne pepper
- 1tbs paprika
- 2 sprigs thyme
Instructions
Brining The Chicken
If your butcher can butterfly and debone your chicken this is a huge bonus.
- Using a sharp knife trace down the back of the chicken following the spine
- Once the skin has been split turn the knife carefully and in a slicing motion follow the tip of the knife along the ribcage of the chicken starting from the neck down (repeat on both sides)
- dislocate the legs at the hip and cut the flesh closest to the frame carefully not cutting through the skin (repeat on both sides)
- continue to follow your knife along the frame of the chicken until you reach the cartilage in the middle
- turn the knife carefully again and cut up until the breast can be peeled away from the frame
- once the flesh has been removed from the frame of the chicken split the legs and the thigh from the inner side of the chicken and remove the bones and cartilage
- Combine all other ingredients in a suitable container and submerge the chicken and allow to brine for 3 days
Stuffing The Chicken
- Dice the onion, garlic, apricots, and sautee in a small amount of oil until the onion becomes translucent. allow to cool
- Once the ingredients have cooled combine all the remaining ingredients in a medium-sized bowl until the mix forms a dough like consistency
- Evenly spread the filling over the flesh of the chicken and carefully roll the chicken into a cylinder starting form the top of the breasts down
- Carefully truss the chicken, securing a consistent shape and thickeness
Smoking The Chicken
- Prepare smoker to 120-140°C
- If you wish to add your spice rub do so, but isn’t essential
- Smoked chicken for 1-2 hrs until the internal temperature reaches 75°C
- Allow chicken to cool as quickly as possible
- Save the gelatinous juices that drip off the chicken if possible
Serving the galantine
- Remove the string from the chicken and slice into finger thick discs
- If you saved the gelatinous chicken juice, flake with a fork and spoon as small amount on each disc
- Serve with pickles warmed breads, cheese and other condiments as you like
