Instructions
- Combine all Marinade ingredients in a bowl.
- Marinate Chicken thighs and breasts in the marinade for at least 4 hours, or preferably overnight.
- Prepare the Filling: Combine Cranberries, Pistachios, Port wine, Maple syrup, Orange zest, and Dried apricots in a saucepan. Cook over medium heat until cranberries burst and the mixture thickens, about 15-20 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.
- Clarify the Chicken stock: Skim any impurities from the surface of the stock as it heats. Strain through cheesecloth for a clear broth.
- Place the rolled Chicken in a pot and cover with clarified Chicken stock. Bring to a simmer and cook for 2-2.5 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 6 hours, or preferably overnight, to allow the gelatin to set.
- Slice and serve chilled.
