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Chicken Cranberry Galantine

  • Preparation:
    20 minutes
  • Refrigeration:
    2 hours
  • Servings:
    10-12
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Thania Goyette
Thania Goyette Chef & owner of Le Pied Bleu, gourmet deli & wine bar

Ingredients

 

  • 1/2 lb (250 g) cooked poultry (chicken, turkey, duck or mixed poultry)
  • 3 Tbsp. (45 ml) fresh chives
  • 2 Tbsp.  (30 ml) fresh parsley
  • 1 cup (125 g) frozen cranberries
  • Salt and pepper, to taste
  • 1 1/3 cup (350 ml) chicken stock broth or chicken broth
  • 1 7g pack of gelatin

Preparation

 

  1. Cut the poultry into cubes.
  2. Finely chop the herbs.
  3. Mix all galantine ingredients except broth and gelatin.
  4. Heat the broth and add the gelatin.
  5. Line a mold with clear plastic wrap and add the preparation, but do not press down.
  6. Cover with broth and refrigerate for 2 hours.
  7. Slice and serve with bread, butter, mustard and pickles.