Elizabeth. I hope you're still answering comments. I need to make an Asian style Chicken Galantine in culinary school for a test in less than 2 we...

...eks. This recipe is the only one I can find. I'm a little confused about the directions. For the marinade you say to add the pepperS and coriander or cilantro. I only see black pepper and the coriander/cilantro is listed with the forcemeat ingredients - which you also direct to add to the forcemeat. Are we using those ingredients twice. or was that a typo. Also, is the "s" on peppers an error? Am I just adding freshly ground black pepper? I need to stuff an entire chicken, not just the breasts and we are required to use ground pork in that stuffing. So I will need to adjust your seasonings to incorporate more meat. Thank you in advance for answering my question

  • Posted by: Linda
  • February 25, 2016


healthierkitchen March 1, 2016
fyi for those who missed the tribute to kukla: https://food52.com/blog/15045-a-dinner-in-honor-of-longtime-food52-er-kukla
LeBec F. February 26, 2016
i would look into the books of jean georges von....gereighten(sp)?and jacques pepin and hugh carpenter. Also post another 52 question separately, asking if anyone can link you to such a recipe.Many people will have books by those chefs. Also, the reference librarian at your local library.
mostly the school is asking you to learn the technique of a galantine, and then learn about Asian flavorings - to make the forcemeat. Both are easily found, but likely in different recipes. There are tons of asian ground meat recipes- pork mostly, though other meats and poultry could be sub'd- in part or in whole.
LeBec F. February 26, 2016
i know kukla has been absent for awhile w/family concerns.
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