Ahh, chicken galantines: one of the first recipes I learned from my basics of culinary arts class. I remember this distinctly being the day one of my chefs taught us how to butcher a chicken. It was the same day we made chicken mousseline farce using filleted chicken breasts, which looked more not worth the effort than it sounded when he started passing the processed meat through a tamis.
What stuck to me most that day though was how the galantine meat tasted with the chicken jus. The soft succulence of the chicken thigh, the aromatic, refined taste of the chicken jus... I hadn't known until then that this was what I wanted my chicken to ideally taste like. Looking back, it blew my mind to realize that the secret was just reduced chicken stock with... Thyme. There was no other special spice or herb involved with the dish.
I can't recreate the feeling of epiphany I had that day, but I can recreate the recipe... But with bacon to wrap the galantines instead of a cooking thread or foil. It tastes great, trust me. 10/10 would bacon again. 🥓
This recipe has 6 servings, but can be adjusted as needed.
Ingredients:
To maximize your time, you must start this recipe with the chicken jus, then make the galantines while the jus is simmering.
Chicken Jus:
- 1 L chicken stock
- 40 g sliced onion
- 20 g minced garlic
- 15 g peppercorns
- 50 ml water
- 15 g cornstarch
- 30 g unsalted butter
- salt
- thyme
- Sweat your garlic and onions in a tall pot. When it starts to become aromatic, add the chicken stock, peppercorns, and thyme.
- Bring the liquid to a boil. When it boils, lower the heat and let simmer for 45 minutes. Skim off any scum (usually a bunch of frothy dark brown things) on the surface of the liquid.
- At 45 minutes in, strain the liquid into a bowl and return it into the pot. Mix the water and cornstarch and stir well to make a slurry. Pour the slurry into the pot and boil the liquid again.
- Whisk the liquid until it becomes thick enough to stick slightly onto a spoon. Add the butter. Add some salt if necessary.
Chicken Galantines:
- 6 pcs. deboned chicken thighs
- 300 g ground chicken or pork/chicken farce
- 12 bacon strips
- 50 g melted unsalted butter
- salt
- pepper
- thyme (I use the store-bought dried seasoning but frrrrrresh is always good)
- peeled garlic cloves (use as many as you'd like)
- Season the ground meat with salt and pepper.
- Put 2 bacon strips on a flat surface, like a chopping board. Season your chicken with salt and put it on top of the bacon.
- Take some of the meat (around 30-40 g.) and mold it into a cylindrical shape (or something like this):
Then put it on one end of your chicken, preferably the part where the meat is the thinnest.
Then roll up the chicken starting from the end where the ground meat was placed. Use a spoon or an offset spatula if you have a hard time pulling the bacon up from your surface. Make sure the filling doesn't fall off as you roll up the chicken.
- Place your chicken on a baking tray with foil. Be careful not to let the rolls fall apart when you move them.
- Preheat your oven to 190°C/375°F. Put your peeled garlic cloves in a small bowl and mix it with some salt and butter. Leave them for 10 minutes.
- Brush your rolls with some liquid butter and season them with thyme. Scatter the garlic evenly all over the tray.
- Place the tray inside the oven for 25 minutes. 10 minutes before the end of the timer, or when the meat starts to look too dry), take out the meat and brush some butter on them again. Flip the garlic cloves to prevent burning. Return the tray into the oven for its last 10 minutes.
- Serve with the jus on top of the rolls, and with mashed potatoes, broccoli, and carrots on the side.
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