Name: Grandma Eloise's Chestnut & Sausage Galantine (Upgraded)
Prep time: 1 h 36 min
Cook time: 2 h 24 min
Total time: 4 h 30 min
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 Panko breadcrumbs; 1/4 cup Dry Sherry; 1 Egg-large; 1 tbsp Fresh thyme-chopped; 1/2 tsp Salt; 1/4 tsp Black pepper; 8 cups Water; 1/4 cup Kosher salt; 2 tbsp Brown sugar; 1 tbsp Black peppercorns-crushed; 1 roll Cheesecloth; 1 Kitchen twine; 1 tbsp Butter; 1/4 cup Shallots-minced; 1/2 cup Chicken stock; 1 tbsp Dry Sherry

Recipe tier

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 Panko breadcrumbs
1/4 cup 60 mL Dry Sherry
1 1 Egg-large
1 tbsp 15 mL Fresh thyme-chopped
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 Kosher salt
2 tbsp 30 mL Brown sugar
1 tbsp 15 mL Black peppercorns-crushed
Wrapping
1 roll 1 Cheesecloth
1 1 Kitchen twine
Pan Sauce
1 tbsp 15 mL Butter
1/4 cup 60 mL Shallots-minced
1/2 cup 120 mL Chicken stock
1 tbsp 15 mL Dry Sherry

Equipment

Large pot
Mixing bowl
Cheesecloth
Kitchen twine
Meat thermometer
Saucepan

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 6 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 90-105 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 6 hours before slicing and serving.
Prepare the Pan Sauce: While the galantine chills, melt Butter in a saucepan over medium heat. Add Shallots and cook until softened. Deglaze with Dry Sherry, then add Chicken stock. Simmer until reduced by half.