Jellied Chicken

In the video you can see the recipe for chicken galantine of Nonna Amelia, below we have instead returned to the original recipe, traditionally made from hen.

Choose a nice hen (or chicken) mature and bone it. Apart prepared the filling by mixing together: 1 pound of grated Parmesan cheese, 4 ounces of lean beef mince, 4 raw eggs, 1 pound of prosciuttella (or mortadella) diced, 50 grams of pistachio nuts, a few chopped carrots, 1 pound green olives, pitted and torn, sprinkle with white pepper and salt.

If you put the filling is truffle season few slices. Then proceed to stuff the chicken, settle a hard-boiled egg, shut it well and hand-with a little white cotton. In the meantime you put to boil 3-4 litres of salt water with a couple of carrots, an onion and a stick of celery. To boil a soak the chicken and bones picked clean and cook on a low flame for 3 hours at least. Once cooked the galantine goes on a hard wood or stone floor possibly.

Put a weight of 3-4 Kg. leaving it so cool and squeeze for at least 2 hours. At this point the GALANTINE is ready: cut it into slices and serve with chilled boiled chicory; the best approach is the one with the "CRESPINIE", a variety of winter chicory that reaches its peak of goodness just when there is snow. Today the Galantine marches became consumer product at the regional level, it is found all year in major grocery chains and specialty stores.