Description
I searched the Internet for similar recipes and found that the chicken is served as a hot dish, bake in the oven. However, read my tutorial on technology in the 80 -ies, chicken galantine refers to the section of "Cold appetizers, poultry", namely, stuffed chicken should be boiled, cool under pressure, cut into slices and served as cold appetizer. In special occasions you can fill the chicken meat jelly and serve as a filler. Smile its been a long time, and I decided to upgrade the cooking process, namely: stuffed chicken steam in a pressure cooker. My experiment ended successfully, the chicken turned out fine.
Ingredients
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Chicken
1 piece
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Pork
300 g
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Onion
2 piece
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Garlic
2 tooth
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Mushrooms
100 g
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Pistachios
100 g
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Chicken egg
1 piece
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Parsley
1 coup
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Green olives
50 g
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Dry white wine
100 ml
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Black pepper
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Olive oil
50 ml
Cooking
There are many different recipes, you can add different products at their discretion, but they should make the taste richer. I settled on this set of products.
First, prepare the chicken: carefully remove the skin, leaving the wings. This is not difficult; if the skin is split, it is necessary to sew up their usual threads before stuffing. Meat cut from the bones.
Prepare stuffing: onions and garlic fry in butter, add sliced mushrooms, fry until done, let cool.
Pistachios are cleaned and grind, black olives, pitted cut
Chicken flesh and pork grind meat, the breast cut into slices. Prepared products mix, add wine, egg, pepper, salt, parsley.
Knead well minced meat, stuff the skin of the chicken, sew up the hole, it is possible for strength to be tied with a thread. Tight to stuff the carcass is not necessary, when heated, shrinks and the skin can tear
At the bottom of the pressure cooker pour water, put the carcass on the grate, close the lid and cook on low heat 30 min. from the beginning of boiling.
Get ready chicken
Put under the press and leave it to cool down.
Cold carcass freed from the thread and cut
Served with green salad and sauce "Tartar". The dish is well-suited to Banquet, it can be prepared the day before, serve cold.
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