It’s always noon | Recipe by chef Chloe Facchini | Chicken galantine with spring salad

The chicken Galantine with spring salad by chef Chloe Facchini is a dish of the Emilian peasant tradition, rich in flavor and with a great scenic effect.

Chef Chloe Facchini’s Chicken Galantine with Spring Salad is a fabulous second course! Not to be confused with the similar word “Galatina” which instead is a simple milk candy.

Photo of It’s always noon. Chicken galantine with spring salad by chef Chloe Facchini

This recipe was illustrated by chef Chloe porters to viewers of the famous cooking TV show “It is always noon”During the episode aired on Rai Uno last 28 March 2022.

We are, therefore, talking about an ancient but very tasty world to savor a chicken. Remember, however, that to be able to make this recipe well you must first “get the chicken to be boned by the butcher – explains chef Chloe Facchini – after which we separate the breast from the legs and have the skin peeled off in this way”. Look at that these operations are fundamental because – concludes chef Facchini – otherwise we will not be able to make galantine ”.

Chicken galantine with spring salad by chef Chloe Facchini here’s how it’s done

The Chicken galantine with spring salad by chef Chloe Facchini it’s a really tasty way to enjoy chicken. Perhaps this is a little-known delicacy today but for sure our grandparents will perfectly remember this recipe and its excellent flavor.

So try to make it to savor its amazing taste. And, if you like, then let us know how she went!

This recipe was illustrated by chef Chloe Facchini during the aforementioned episode of the famous cooking TV show “It is always noon”Broadcast on Rai Uno.

Made in: some minutes

Cooking time: 90 minutes

  • Instruments
  • a pot
  • a kitchen twine
  • bowls
  • a knife
  • a kitchen mixer
  • transparent film
  • a non-stick pan
  • Ingrediants
  • 200 g of minced veal
  • 1 whole chicken
  • 60 g of pistachios
  • a slice of cooked ham
  • 30 g of cream
  • cloves
  • sale
  • 100 ml in cgnac
  • 1 bay leaf
  • a carrot
  • 1 onion
  • a stick of celery
  • 2 eggs
  • a slice of lard
  • 200 g of minced pork
  • for the salad
  • 150 g of beetroot
  • sale
  • balsamic vinegar
  • pepper
  • 100 g of peas
  • extra virgin olive oil
  • 250 g of mixed salad
  • 150 g of asparagus tips

Chicken galantine with spring salad by chef Chloe Facchini, procedure

Put the chicken carcasses in a pan with water, cloves, bay leaves and cook everything for a long time from the boil. Once cooked, strain the broth. Meanwhile, in a kitchen mixer, blend the raw chicken with the pork and veal. Mix everything with the ham and the lard, both cut into chunks. Add the pistachios, cream, eggs and a pinch of salt. Carefully mix all the ingredients and incorporate the diced chicken breast, which you have already marinated in cognac for 10 minutes. Mix everything carefully to have a uniform filling that you will spread on the skin of the chicken lying on a piece of cling film. Close everything to have a roll of stuffed chicken skin and close like a candy in the cling film. Tie everything with string as if it were a roast and cook in the filtered broth for 90 minutes.

Photo of It's always noon.  Chicken galantine with spring salad by chef Chloe Facchini
Photo of It’s always noon. Chicken galantine with spring salad by chef Chloe Facchini

In a bowl, mix the mixed salad with the peas and asparagus, both boiled. Add the cubes of cooked beetroot pulp and season with oil and balsamic vinegar. Season with salt and pepper to taste. After the necessary time, let the galantine cool before cutting it into slices. Serve and serve.

Photo of It's always noon.  Chicken galantine with spring salad by chef Chloe Facchini
Photo of It’s always noon. Chicken galantine with spring salad by chef Chloe Facchini

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Photo of It's always noon.  Chicken galantine with spring salad by chef Chloe Facchini
Photo of It’s always noon. Chicken galantine with spring salad by chef Chloe Facchini