Wednesday, September 19, 2007

Italian Truffled Chicken Galantine

For those of you who do not know my current situation, I am currently a graduate student at Boston University working on a Masters of Liberal Arts in Gastronomy. All of us have a different approach to food, mine comes as a chef and others can come from liberal arts, hobby seekers or other realms. In many of the classes we take turns making food for the class. Tomorrow is my History of Agriculture class and I volunteered to make food for this week.

So for my food contribution I decided to take some inspiration from my trip to the North End this past weekend. I always keep to my French roots but like to add different touches. In this case I decided to make a chicken galantine, I promoted Italy by making a force meat flavored with black truffle oil, fennel and diced soppressata garnish and a good amount of Italian fresh herbs.

So here is the recipe for my Italian Truffled Chicken Galantine: (Not an amateur recipe)

2 eggs
1 1/2 fl oz Grappa
1 tsp mixed Italian fresh herbs (ex. marjarom, basil, oregano)
3 oz. flour
3/4 oz. salt
1/4 tsp pepper
2 tsp. truffle oil
8 fl. oz. heavy cream, heated just below simmer

1 3lb. chicken deboned, skin left intact
8 oz. pork butt, cubed
6 oz. fat back
6 fl. oz. Grappa
4 oz. soppresatta, small dice
4 oz. fennel bulb, small dice, blanched
Chicken stock, as needed

1. Mix all the ingredients for the panada except the cream.
2. Once the cream has been heated, temper the egg mixture with the cream. Place into small pot and continuously mix until very think with whisk. Remove from heat and chill.
3. Set up meat grinder with chilled parts, using fine plate (1/8 in.). Grind chicken thigh meat, pork butt, and fat back. Place ground meats into refrigerator until needed.
4. Butterfly chicken breasts and then pound lightly to an 1/8 inch thickness. Place chicken breasts on a sheet tray and liberally sprinkle grappa over then then place into refrigerator to chill to marinate for 30 minutes.
5. Mix soppresatta and fennel into forcemeat, then place reserved chicken skin on large piece of cheese cloth, then layer breast on top of skin. Place enough forcemeat on top of breast so as to to be able fully roll galatine so that the breast and skin ends meet.
6. Roll the galantine tightly in the cheesecloth and secure tightly the ends with butchers twine.
7. Poach the galantine in preheated stock at 170 degrees as to completly cover when inserted into vessel. Cook until an internal temperature of 165 degrees is reached.
8. Remove galantine from poaching liquid to a separate container and cover with poaching liquid. Allow to rest over night or for at least 12 hours.
9. To serve, remove from liquid and wrapping and slice to desired thickness and serve with an appropriate salad and sauce.

Suggested salad: well the one I made tonight... Braised broccoli rabe with anchovies, sun dried tomatoes, kalamata olives, olive oil and proper seasoning.

Suggested sauce: Sundried tomato mayonnaise with anchovies

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