Our Mom almost every time she cooked a chicken soup would take of the skin of the breast and spine with the wings attached and fill it with different fillings. She also made this dish when roasting a goose in the oven for Holidays and filled only the neck skin. I am following my Mom’s tradition in a more modern way but make this dish mostly for special events and Holidays.
The dish I am sharing is inspired by a recipe from my old Chinese Cook Book and is called “Paper-wrapped Chicken” where the filling is wrapped in parchment paper and then deep fried. I doubled the amount of the ingredients and filled the skin from 2 large chicken breasts and then I liked it so much that I made the same recipe just with an addition of about 2-3 oz of dried mushrooms in a ceramic terrine and it became a Pate de Campagne.
Test Kitchen Notes
In the Philippines we make a holiday dish similar to this, called “Chicken Galantina.” I remember my late mom fussed over it, making it every Christmas -- thus, my fascination. I’ve tried to make the whole Galantina now that I live in America, but it’s hard to find a local butcher who will debone. I was drawn to this recipe with its smaller portions. The poaching process makes the meat moist and I love the sweet Asian flavors of hoisin sauce in it, the sauce adds to the great texture, too. This is a great recipe for the holidays but it’s not for the newbie—it’s more for those who love the art of cooking a galantine. I love it! —Betty Ann Quirino
8 to 10
• 2 tablespoons of each soy sauce, dry sherry, and Hoisin sauce
• 2 teaspoons of each cornstarch and vegetable or canola oil
• 1 teaspoons of each sesame oil and sugar
• ½ teaspoon of freshly ground black pepper
• 1 pound of each chicken breast and thighs, very carefully skinned, boned, and cut in bite-size pieces
• 2 medium shallots or 1 onion, diced
• 1 teaspoon of ground coriander or 1 tablespoon of fresh cilantro leaves
In a bowl, combine soy, sherry, Hoisin sauce, cornstarch, vegetable or canola oil, sesame oil, sugar, peppers and coriander or cilantro. Add chicken and marinate for 1 hour.
Prepare chicken stock with bones, onion, carrots, parsley root and celery.
Finely mince or grind the marinated chicken through a meat grinder to a mixing bowl. Add shallots or onion and coriander. To taste for seasonings, make a little patty and sauté it in a skillet; then taste and add what ever you fill is needed.
To make the galantine: Using a needle with a white thread, sew up the sides of the breast skin pieces, living an opening. Loosely fill with the meat mixture and sew up the opening. Shape to rolls with your hands.
If you’ll have leftover filling or the skin pieces are too small, wrap it in cheese cloth as a roll and tie both ends.
Carefully lower all the rolls into the stock and simmer for about 1 and a half hour. After about half an hour of simmering, prick a few halls in the rolls, which are in the chiken skin, with a fork. This step will allow the stock to penetrate and moisten the filling.
When the rolls are cooked, transfer them to a colander and cool to room temperature; then refrigerate for 24 hours. (I like to brown the rolls in the oven or in a skillet, on all sides, for color and crispy skin and then cool and refrigerate them). Slice into 1/2-inch slices.
To cook as a Pate: Preheat the oven to 375 degrees F. Prepare a deep roasting pan for “au Bain Mare”
You may like to add to the chicken mixture about 4 ounces of chicken liver or veal or steeped dried mushrooms and mince or grinned all together.
Pour the 2 tablespoons oil into ceramic terrine dish with a lid or moisten with a little water and lay a large piece of plastic wrap; then top with the Pate mixture, smooth the top and tap on the counter to release air bubbles.
Cover with the lid, place into the roasting pan, transfer to the middle rack of the oven and carefully fill the pan with hot water about half way of the terrine.
Bake for about 1 and ½ hour, adding water if needed.
Cool to room temperature and then refrigerate overnight.
Slice and serve on a beautiful platter or tray.