CHICKEN GALANTINE

Preparation Method :

• To bone the chicken, set it on a board breast-side down. Cut through the skin along the backbone from the neck to the tail. Be careful not to cut the skin from now on.
• Scrape the flesh away from the bones, gradually working around the carcass, breaking the legs and wings away from the rib cage as you go.
• Cut off the ends of the wing and leg joints, and pull out the rib cage.
• Remove the breastbone gently, being very careful not to tear the skin along the breastbone.
• Using a small knife, scrape the flesh from the leg and wing bones.
• Spread out the boned bird on a work surface, skin-side down. Fold the legs and wings towards the inside.
• Trim the bird to a neat rectangular shape. Spread a sheet of greaseproof paper over the flesh and gently flatten with a rolling pin.
• Mix the sausage-meat and minced veal in a large bowl.
• Stir in the onion, green peppercorns, lemon rind and juice and sherry. Season with pepper.
• Spread the mixture over the inside of the chicken and place the tongue on top.
• Mix the mushrooms, parsley, breadcrumbs and capers. Season and put the mixture over the tongue. Bring up the sides of the skin to enclose the filling and fasten along the top with a skewer.
• Bring up the ends and sew with a needle and thread to make a neat rectangular shape. Weigh the roll.
• Place the roll on a large sheet of foil in a roasting tin.
• Brush all over with butter and oil, then seal the foil. Bake in a preheated oven for 30 minutes.
• Open the foil, baste and cook for a final 30 minutes until golden brown. To test if the galantine is cooked, insert a skewer - the juices should run clear.
• Remove from the foil and place on a wire rack to cool. Remove the threads.
• Slice thinly and decorate with holly or herb sprigs.