Chicken galantine in a double boiler

Category: Meat dishes
Chicken galantine in a double boiler

Ingredients

A hen 1 pc. (1.1 kg.)
Mushrooms 250 grams (I have boiled frozen mushrooms)
Bulb onions 2 medium
Garlic 5 teeth
Lemon 1\2
Ground paprika taste
Salt, spices taste

Cooking method

  • Remove the skin from the chicken. Cut the meat, cut into small pieces. Next time I will chop much smaller, not into pieces, but into something closer to large minced meat. Mix chicken meat with mushrooms, finely chopped onion and garlic. Season with salt, add spices to taste, pour over half-lemon juice and let stand for 30 minutes.
  • For the future - onions can be fried, and add something binder, such as cheese.
  • Fill the chicken skin with the mixture, sew up the holes.
  • Sprinkle thickly with red paprika for color. As an option, sprinkle the finished chicken with cheese and grill the skin a little. Boil in a double boiler for 50-60 minutes, I put it on the middle shelf.
  • Attention! After 30 minutes, it is advisable to drain the resulting juice - there is a lot of juice.
  • For a side dish I have rice, boiled in a double boiler simultaneously with chicken, on the 3rd shelf, with saffron.
  • Summary: delicious, but there is work to do. I wrote down my amendments.
  • Bon Appetit!

Time for preparing:

60 minutes

alinysik
Hello! tell me. how is rice cooked in a double boiler? - pour it into the container where the doughs are or into a closed (whole) trough?
Frost
Rice is poured into a container without holes. if yours did not come with a double boiler, you can take any heat-resistant container.
Rice must be filled with water in a ratio of 1 part rice to 2 parts water. Salt is added, and that's it. For a cup of rice for about 40 minutes, although more - it will not get worse, it will not dry out or burn.
lurika
I used to make galantine from chicken, then I didn't have a double boiler yet. I don't remember exactly the recipe, but it was added to the minced pork chicken, and for tying not cheese, but an egg. Breadcrumbs seem to have been added. After boiling, the chicken was placed under the press for several hours. Before serving, cut into slices, like a sausage. Not everyone eats chicken skin. Therefore, it was easy to remove it, like a sausage casing.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers