Galantine Of Chicken With Pistachios Cooking Recipe – Galantina Di Pollo Con Pistacchi Recipe

Galantine Of Chicken With Pistachios Cooking Recipe - Galantina Di Pollo Con Pistacchi Recipe

Galantine Of Chicken With Pistachios Cooking Recipe – Galantina Di Pollo Con Pistacchi Recipe

It is well worth the effort to present this eye-catching dish at a summer party.

Serves 8

Preparation time: 45 minutes
Cooking time: 2 hours
Cooling time: 6 hours minimum


Chicken stock

  • 1 chicken carcass
  • 1 onion
  • 1 carrot
  • 1 stick celery
  • Salt


  • 1 boneless chicken, 2 ½-3 lb. (1.2-1.5 kg), with its liver
  • Butter
  • 1 tablespoon brandy
  • 2 eggs (optional)
  • 1 calf’s foot
  • ½ cup (3 ¾ oz./100 g) pistachio nuts
  • Salt, pepper


  • 3 ½ oz. (100 g) Parma ham
  • 3 ½ oz. (100 g) mortadella
  • 3 ½ oz. (100 g) sausage meat
  • 7 oz. (200 g) ground veal legg
  • ⅓ cup (1 ¾ oz./50 g) grated Parmesan
  • Nutmeg
  • 2 tablespoons sweet wine (Passito, Marsala, vin santo, etc.)


  • 1 piece muslin (or a fine mesh dishcloth)
  • Kitchen twine
  • 1 oval dish

Galantine Of Chicken With Pistachios Cooking Recipe 1

Cooking Method

Prepare the stock in advance.

  • Put the chicken carcass into a large pan of salted water with the onion, carrot, and celery.
  • Bring to a boil then simmer for 1 hour 30 minutes. Strain it and put back over very low heat.

Prepare the galantine.

  • Soften the chicken liver in a saucepan with a little butter.
  • Season with salt and pepper, then moisten with the brandy.
  • Cut it into small dice.
  • If using, prepare the two hard-boiled eggs (cook for 10 minutes in boiling water, cool down in cold water, then shell them).

Make the stuffing.

  • Cut the ham and the mortadella in small strips.
  • Mix with the sausage meat and ground veal.
  • Add the egg, Parmesan, pinch of nutmeg, and the sweet wine.
  • Season with salt and pepper. Mix well.

Make up the galantine.

  • Lay the boned-out chicken on its back on the kitchen counter and spread the stuffing over it evenly.
  • Sprinkle over the diced liver and pistachios.
  • Place the hard-boiled eggs in the center.
  • Roll up the chicken and sew it together tightly.
  • Wrap it in muslin and tie up the ends firmly with kitchen twine.
  • Place it in the pan of stock with a calf’s foot and cook for approximately 2 hours.
  • When you remove the chicken from the stock, put it in an oval dish to cool for 6 hours at least.
  • Once cooled, you can remove the muslin.
  • Meanwhile strain the stock, pour it into a bowl, and cover with plastic wrap.
  • Place in the refrigerator until it has set to a jelly.
  • Before serving, dice the jelly.
  • To serve, slice the galantine, sprinkle with a little of the diced jelly and accompany with a salad.

Suggested food/wine match

  • Enrico Vallania, Malago’ colli—Bolognesi DOC

Chef’s notes

If you want a more sophisticated galantine, clean a truffle (see veal tartare with white truffle), and dice it finely with the liver For an even grander version, replace the chicken liver with foie gras.

Did you know?

This recipe from Bologna dates from the Renais¬sance and is one of the traditional family dishes served on festive occasions.