Great-Aunt Beatrice's Cranberry And Pistachio Galantine

Instructions

1. Combine all Marinade ingredients in a bowl.
2. Marinate Chicken thighs and breasts in the marinade for at least 2 hours, or preferably overnight.
3. Prepare the Filling: Combine Cranberries, Pistachios, Orange juice, Brown sugar, and Orange zest in a saucepan. Cook over medium heat until cranberries burst and the mixture thickens, about 10-15 minutes. Let cool.
4. Bloom the Gelatin: Sprinkle Gelatin over Cold water in a small bowl. Let stand for 5 minutes to soften.
5. Lay Chicken breasts flat and overlap with marinated Chicken thighs. Spread the cooled Cranberry-Pistachio Filling evenly over the Chicken.
6. Roll the Chicken tightly into a cylinder shape. Tie securely with kitchen twine at 1-inch intervals.
7. Place the rolled Chicken in a pot and cover with Chicken broth. Bring to a simmer and cook for 1.5-2 hours, or until the internal temperature reaches 165°F (74°C).
8. Remove the Galantine from the broth and let cool completely. Refrigerate for at least 4 hours, or preferably overnight, to allow the gelatin to set.
9. Slice and serve chilled.