30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Great-Aunt Beatrice's Cranberry And Pistachio Galantine
A classic galantine featuring a flavorful cranberry-pistachio filling, perfect for a festive occasion.
Total Time
360
Yield
8
Calories
450 cal
Difficulty
Medium
Cuisine
Holiday
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What You'll Need
Equipment:
Large bowl, Saucepan, Pot, Kitchen twine, Meat thermometer •
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Instructions
Combine all Marinade ingredients in a bowl.
Marinate Chicken thighs and breasts in the marinade for at least 2 hours, or preferably overnight.
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.
Bloom the Gelatin: Sprinkle Gelatin over Cold water in a small bowl. Let stand for 5 minutes to soften.
Lay Chicken breasts flat and overlap with marinated Chicken thighs. Spread the cooled Cranberry-Pistachio Filling evenly over the Chicken.
Roll the Chicken tightly into a cylinder shape. Tie securely with kitchen twine at 1-inch intervals.
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).
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.
