Carefully remove the skin from chicken. The removed skin is salt, pepper, sprinkle with cognac.. Carefully cut all the meat from the bones. From the bones to cook the broth.

Chicken and pork skip three times through a meat grinder, add eggs, cream, brandy, salt, pepper, nutmeg powder and knead. The skin of the chicken, fill with stuffing, close it, carefully close the thread. Stuffed chicken wrap in a napkin (I wrapped in plastic wrap) and put it in the pot, fill with broth and close the lid. Cook chicken with a little noticeable heat an hour and a half.

Cool it, without removing it from the broth. Cool, let the broth drain and put under a light press, then galantine takes the form, convenient for cutting.

When serving, cut the galantine with a sharp knife into thin slices. Garnish to it – fresh and pickled vegetables with herbs.