Supper was left over galantines from class. No one wanted to take theirs home so I confiscated all of them and threw them in the freezer! hehehe Cheap protein!
To make a galantine you remove the skin of your chicken all in one piece then grind your leg meat with herbs and a binder like eggs and roll this in the skin. You can add an inlay to the middle like we did with a piece of seared chicken breast. This log is then rolled in saran wrap and aluminum foil and poached. You can either serve this cold or sear the outside and serve it warm. I choose to slice the galantine and sear the flat sides as someone had already seared the outside.
This was a quick tasty meal after a long day!
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