30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Grandma Eloise's Chestnut & Sausage Galantine
Grandma Eloise's Chestnut & Sausage Galantine
Grandma Eloise's Chestnut & Sausage Galantine
⏱4h
👥6
🔥450 cal
Medium
🍽️Holiday
A comforting and flavorful galantine, perfect for a special occasion or a hearty meal. This version uses readily available ingredients and straightforward techniques.
A comforting and flavorful galantine, perfect for a special occasion or a hearty meal. This version uses readily available ingredients and straightforward techniques.
Prepare the Brine: Combine all Brine ingredients in a large pot and bring to a boil, stirring until salt and sugar are dissolved. Let cool completely.
Brine the Chicken: Submerge the Chicken in the cooled brine for at least 4 hours, or preferably overnight, in the refrigerator.
Prepare the Chestnut Filling: In a bowl, combine all Chestnut Filling ingredients. Mix well.
Assemble the Galantine: Lay the Chicken thighs flat and overlap slightly. Spread the Chestnut Filling evenly over the chicken. Top with the Chicken breast. Roll tightly into a cylinder.
Wrap the Galantine: Wrap the rolled chicken tightly in several layers of Cheesecloth, securing with Kitchen twine every 2 inches.
Poach the Galantine: Place the wrapped galantine in a large pot, cover with water, and bring to a simmer. Poach for 75-90 minutes, or until the internal temperature reaches 165°F (74°C).
Cool and Chill: Remove the galantine from the poaching liquid and let cool completely. Chill in the refrigerator for at least 4 hours before slicing and serving.
Ingredients
6
3 lbs1.36 kgChicken thighs-boneless, skinless
1 lb454 gChicken breast-boneless, skinless
1 lb454 gItalian sausage-sweet, removed from casings
1 cup140 gChestnuts-cooked and chopped
1/2 cup60 gBreadcrumbs-plain
1/4 cup60 mLChicken broth
11Egg-large
1 tsp5 mLDried thyme
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
8 cups1.89 LWater
1/4 cup60 mLSalt
2 tbsp30 mLSugar
1 roll1Cheesecloth
11Kitchen twine
Equipment
Large pot
Mixing bowl
Cheesecloth
Kitchen twine
Meat thermometer
Instructions
Prepare the Brine: Combine all Brine ingredients in a large pot and bring to a boil, stirring until salt and sugar are dissolved. Let cool completely.
Brine the Chicken: Submerge the Chicken in the cooled brine for at least 4 hours, or preferably overnight, in the refrigerator.
Prepare the Chestnut Filling: In a bowl, combine all Chestnut Filling ingredients. Mix well.
Assemble the Galantine: Lay the Chicken thighs flat and overlap slightly. Spread the Chestnut Filling evenly over the chicken. Top with the Chicken breast. Roll tightly into a cylinder.
Wrap the Galantine: Wrap the rolled chicken tightly in several layers of Cheesecloth, securing with Kitchen twine every 2 inches.
Poach the Galantine: Place the wrapped galantine in a large pot, cover with water, and bring to a simmer. Poach for 75-90 minutes, or until the internal temperature reaches 165°F (74°C).
Cool and Chill: Remove the galantine from the poaching liquid and let cool completely. Chill in the refrigerator for at least 4 hours before slicing and serving.
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