Name: Grandma Eloise's Chestnut & Sausage Galantine (Elevated)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 6 h
Yield: 6
Cuisine: Holiday
Ingredients: 2 lbs Capon thighs-boneless, skinless; 8 oz Capon breast-boneless, skinless; 8 oz Duck sausage-sweet, removed from casings; 1 cup Chestnuts-vacuum-sealed, pre-cooked and pureed; 1/4 cup Brioche breadcrumbs; 1/4 cup Vin Santo; 2 Egg yolks-large; 1 tbsp Black truffle-finely minced; 1/2 tsp Fleur de sel; 1/4 tsp White pepper; 4 oz Foie gras-Grade A, sliced; 8 cups Water; 1/4 cup Sea salt; 2 tbsp Maple syrup; 1 sprig Rosemary; 1 roll Muslin cloth; 1 Kitchen twine; 4 cups Chicken Consommé

Recipe tier

Chicken
2 lbs 907 g Capon thighs-boneless, skinless
8 oz 227 g Capon breast-boneless, skinless
Sausage
8 oz 227 g Duck sausage-sweet, removed from casings
Chestnut Filling
1 cup 140 g Chestnuts-vacuum-sealed, pre-cooked and pureed
1/4 cup 30 g Brioche breadcrumbs
1/4 cup 60 mL Vin Santo
2 2 Egg yolks-large
1 tbsp 15 mL Black truffle-finely minced
1/2 tsp 2.5 mL Fleur de sel
1/4 tsp 1.25 mL White pepper
Foie Gras
4 oz 113 g Foie gras-Grade A, sliced
Brine
8 cups 1.89 L Water
1/4 cup 60 mL Sea salt
2 tbsp 30 mL Maple syrup
1 sprig 1 Rosemary
Wrapping
1 roll 1 Muslin cloth
1 1 Kitchen twine
Consommé
4 cups 946 mL Chicken Consommé

Equipment

Large pot
Mixing bowl
Muslin cloth
Kitchen twine
Meat thermometer

Instructions

🎙️ Cook with voice coach

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 12 hours, or preferably 24 hours, in the refrigerator.
Prepare the Chestnut Filling: In a bowl, combine all Chestnut Filling ingredients. Mix gently.
Assemble the Galantine: Lay the Capon thighs flat and overlap slightly. Spread the Chestnut Filling evenly over the chicken. Layer with Foie Gras slices. Top with the Capon breast. Roll tightly into a cylinder.
Wrap the Galantine: Wrap the rolled chicken tightly in several layers of Muslin cloth, securing with Kitchen twine every 1 inch.
Poach the Galantine: Place the wrapped galantine in a large pot, cover with Consommé, and bring to a very gentle simmer. Poach for 120-150 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 24 hours before slicing and serving.

Nutrition per serving

Calories 650