Galantine

Instructions

1. Finely chop the meat, fatback and liver with the shallot and garlic, then mix with the soaked breadcrumbs, egg, spices and pistachios.
2. Lay the boned chicken flat on a damp cloth, season with salt and pepper, then spread the stuffing into a log in the centre.
3. Roll tightly in the cloth, twisting the ends like a sweet, then tie at regular intervals with string.
4. Lower the galantine into the simmering stock with the vegetables and bouquet garni, then poach for 1 hour 15 minutes at a gentle simmer.
5. Remove and let it cool in its cloth, with a light weight on top to press it for several hours.
6. Warm the cooking stock, strain it, and stir in the gelatine softened in cold water until dissolved.
7. Unwrap the galantine, spoon lukewarm aspic over it, and let it set in the cold before slicing.