Charcuterie_ The Craft of Salting, Smoking, and Curing - Michael Ruhlman [105]
9. Remove the pâté from the oven, remove from the water bath, and set a weight of about 2 pounds/1 kilogram on top of it. Let cool to room temperature, then refrigerate overnight, or for up to 1 week.
Yield: 24 slices; 12 appetizer servings
[ NOTE: See pages 204–212 for a detailed description of the general terrine method. ]
CHICKEN GALANTINE
Chicken galantine—chicken pâté rolled up inside the skin of the chicken, poached, and served cold—is an exciting and elegant classical presentation, requiring some extra work in the beginning (removing the skin intact from the bird and boning it takes some patience). After that, the preparation follows standard pâté technique, using a straight forcemeat. (See illustrations pages 226–227.)
Part of what gives this preparation its elegance is that it uses the entire bird—the skin becomes the casing, the bones go into the stock the galantine will cook and then cool in to absorb additional flavor. It’s best to divide the work into a couple of days: Skin and bone the chicken and make the stock on the first day, then assemble and cook the galantine the second day.
Serve the galantine with Orange-Ginger Sauce (page 290), Cumberland Sauce (page 289), or Onion-Raisin Chutney (page 295).
One 4-pound/2-kilogram chicken, liver reserved
THE FORCEMEAT
Reserved 2 chicken breasts
1 tablespoon/15 grams kosher salt
1 tablespoon/12 grams freshly ground black pepper
2 tablespoons/15 milliliters vegetable oil
1 tablespoon/18 grams minced garlic
1 tablespoon/18 grams minced shallots
1 cup/250 milliliters Madeira
Reserved 10 ounces/280 grams dark meat and trimmings
8 ounces/225 grams pork back fat
Reserved chicken liver
2 large egg whites
1⁄2 teaspoon/2 grams Pâté Spice (page 147)
1⁄4 teaspoon/2 grams ground white pepper
3⁄4 cup/185 milliliters heavy cream
OPTIONAL GARNISH (MIX AND MATCH TO TASTE)
1⁄2 cup/80 grams unsalted peeled pistachios, roughly chopped
1 cup/100 grams sliced mushrooms, sautéed and chilled
1⁄4 cup/24 grams chopped fresh herbs (parsley, tarragon, chives, and/or chervil)
1⁄4 cup/50 grams black truffle peelings
IF COOKING THE GALANTINE USING THE TRADITIONAL METHOD
Cheesecloth for rolling
About 2 quarts/2 liters Chicken Stock (recipe follows), or as needed
IF POACHING THE GALANTINE IN WATER
Plastic wrap
1. To remove the skin and bone the bird: Sharpen your boning knife. Remove the wings at the second joint, leaving the drumettes attached to the carcass. Make a cut around the base of each leg, cutting through the skin to the bone. Turn the bird over, breast side down, and make an incision down the back from the neck to the tail, cutting only through the skin. Working down the sides, start to remove the skin by sliding your knife between skin and flesh; be careful not to tear or poke holes in the skin. When you reach the base of the legs and drumettes, carefully pull them through the skin, as if you were removing a tight shirt. Continue passing your knife between skin and flesh as you work your way over the breast until you can remove the entire skin. You will have a piece of skin about 1 foot/30 centimeters long and 8 inches/20 centimeters wide, with four holes in it from the legs and wings. Trim it to a neat rectangle about 8 inches/20 centimeters by 12 inches/30 centimeters, or as large as you’re able to make it.
2. Cover a baking sheet with plastic wrap (it helps to moisten the pan first so the plastic will stick). Lay the chicken skin on it, outside down, arranging it so there are no wrinkles. Freeze for 1 hour.
3. Meanwhile, remove the legs and thighs from the carcass, then take the meat off the bone, making sure to remove all fat and sinew. Remove the two breasts halves, then remove the tenderloin from each one and remove the sinew that runs throughout it. (Reserve all the bones, the wings, and skin for the stock.) Trim