Grandma Eloise's Chestnut & Sausage Galantine

Name: Grandma Eloise's Chestnut & Sausage Galantine (Standard)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h
Yield: 6
Cuisine: Holiday
Ingredients: 3 lbs Chicken thighs-boneless, skinless; 1 lb Chicken breast-boneless, skinless; 1 lb Italian sausage-sweet, removed from casings; 1 cup Chestnuts-cooked and chopped; 1/2 cup Breadcrumbs-plain; 1/4 cup Chicken broth; 1 Egg-large; 1 tsp Dried thyme; 1/2 tsp Salt; 1/4 tsp Black pepper; 8 cups Water; 1/4 cup Salt; 2 tbsp Sugar; 1 roll Cheesecloth; 1 Kitchen twine

⏱4h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Gluten-Free

A comforting and flavorful galantine, perfect for a special occasion or a hearty meal. This version uses readily available ingredients and straightforward techniques.

3 lbs Chicken thighs-boneless, skinless

1 lb Chicken breast-boneless, skinless

1 lb Italian sausage-sweet, removed from casings

1 cup Chestnuts-cooked and chopped

1/2 cup Breadcrumbs-plain

See all 15 ingredients ↓

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⏱4h

👥6

🔥450 cal

Medium

🍽️Holiday

🥗Gluten-Free

A comforting and flavorful galantine, perfect for a special occasion or a hearty meal. This version uses readily available ingredients and straightforward techniques.

#Main Course #Poultry #Comfort Food #Make Ahead

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.

Ingredients

Chicken
3 lbs 1.36 kg Chicken thighs-boneless, skinless
1 lb 454 g Chicken breast-boneless, skinless
Sausage
1 lb 454 g Italian sausage-sweet, removed from casings
Chestnut Filling
1 cup 140 g Chestnuts-cooked and chopped
1/2 cup 60 g Breadcrumbs-plain
1/4 cup 60 mL Chicken broth
1 1 Egg-large
1 tsp 5 mL Dried thyme
1/2 tsp 2.5 mL Salt
1/4 tsp 1.25 mL Black pepper
Brine
8 cups 1.89 L Water
1/4 cup 60 mL Salt
2 tbsp 30 mL Sugar
Wrapping
1 roll 1 Cheesecloth
1 1 Kitchen 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.

Nutrition per serving

Calories 450