Homemade Chicken Galantine

This recipe was automatically translated from Romanian. View original here
Homemade Chicken Galantine

Very tasty and although at first glance it seems more complicated, in fact it is not. You can prepare your chicken in advance, marinate it (possibly frozen), and even the day before the festive meal you actually prepare it. I liked it so much and it will surely be present every time on the festive table and not only.


1 piece
2 pieces
50 ml
Mushrooms canned
200 g
well drained of water
White onion
1 piece
Salt and pepper
1 tsp
3 tbsp
Dried herbs(parsley, basil, etc)
1 tbsp
any herbs you like - parsley, paprika, garlic, etc
Tomato paste
1 tbsp
or pepper paste, or adjika

Step by step

Step 1

Wash the chicken and place it on the table or on a surface where you can work with it as comfortably and with as much space as possible.

Homemade Chicken Galantine - Step 1
Step 2

And we start a more complicated procedure but it is easily solved, so:

- cut the chicken's breast along, also with the bone, using scissors

Homemade Chicken Galantine - Step 2
Step 3

- then with a knife, very sharp, remove the meat from the chicken legs - be careful not to cut much of the skin, just enough to debon the chicken

Homemade Chicken Galantine - Step 3
Step 4

- go to the chest with the boning, the knife next to the bone and everything will be fine

Homemade Chicken Galantine - Step 4
Step 5

The wings are cut and put aside - and that's how I ended up with the left side of the chicken.

Homemade Chicken Galantine - Step 5
Step 6

Do the same with the other side, remove the pulp, then the chest, remove the wing and you're done.

Finally, carefully remove the skin from the back, do not cut it very carefully.

Homemade Chicken Galantine - Step 6
Step 7

Here you see that the skin with the flesh will remain on the table, without any bones, but to be a whole with as few tears as possible.

Homemade Chicken Galantine - Step 7
Step 8

In order not to have those skin gaps without meat, cut thin slices from the chest or thighs and fill to be meat on the whole surface.

Homemade Chicken Galantine - Step 8
Step 9

And that's it, this was the whole procedure, although it seems complicated, it's not - in 15 minutes you're done and you start rolling.

Homemade Chicken Galantine - Step 9
Step 10

Sprinkle salt, pepper, dried garlic, paprika, parsley, mayonnaise and pepper sauce / tomato paste / adjika over the entire surface.

Homemade Chicken Galantine - Step 10
Step 11

Spread and mix well all the ingredients on the surface of the meat. In this way the meat can be marinated from a few minutes, or 1 night in the refrigerator or freeze it and do it when you need it.

I left it for about half an hour, while I prepared the rest of the ingredients for the roll.

Homemade Chicken Galantine - Step 11
Step 12

So, during this time I made an omelet from 2 eggs, milk and salt with pepper.

Homemade Chicken Galantine - Step 12
Step 13

You put it over the meat, I cut the rounded edges and put them in parts to cover the whole roll - see the picture.

Homemade Chicken Galantine - Step 13
Step 14

I hardened the finely chopped onion with the preserved mushrooms, a little pepper and salt to taste.

Homemade Chicken Galantine - Step 14
Step 15

Place the mushrooms over the omelette and form the roll:

- do not roll it at all, just to easily cross the edges.

Homemade Chicken Galantine - Step 15
Step 16

With a simple needle and thread sew the edges - not really like tailoring :)

Just gently cling to each other and not loosen when baking, be sure to leave the thread longer at the end - see it after baking.

Homemade Chicken Galantine - Step 16
Step 17

Put the roll in an oven tray with the splints down - spread a little mayonnaise on top.

Homemade Chicken Galantine - Step 17
Step 18

Leave it in the preheated oven at 200 degrees, for 45-50 minutes - to brown nicely.

Homemade Chicken Galantine - Step 18
Step 19

As soon as you take it out of the hot oven, put a bottom on it.

Homemade Chicken Galantine - Step 19
Step 20

And put a press - I had a big pumpkin about 5 kg. You can put jars with something, books, whatever you have harder in the kitchen :) Leave until it cools completely.

Homemade Chicken Galantine - Step 20
Step 21

After cooling, I took it out of the tray, turned it upside down and gently removed the splints - it's very simple, just gently pull on the end you left longer.

Homemade Chicken Galantine - Step 21
Step 22

I cut it in 2 halves, put it on a bottom, covered it with foil and left it in the fridge until I had to cut it on the festive table.

Homemade Chicken Galantine - Step 22
Step 23

Cut it carefully with a good knife and arrange it nicely on a plate of appetizers.

Very good, fragrant, tender - it comes out a lot plus everything, with a roll you get out :)

Just don't be afraid of the chicken deboning procedure, take it slowly and carefully and everything will be fine and beautiful.

Good appetite!

Homemade Chicken Galantine - Step 23
Quantity: 2 kg (15-20 slices)
Prep time: 120 min
Difficulty: intermediate
Ready in: 60 min
Publish date:
Collections: Chicken recipes, Appetizers

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