A classical French dish using a whole chicken, cleaned, stuffed, poached and roasted. This dish the moreish food lovers love of loves.
The locally sourced free range cornfed chicken is deboned and put in brined for 12 hours with garlic, lemon, thyme and peppercorns. This process helps tenderise the already succulent meat. In doing so forces the the flavours of herb mix to permeate through the chicken meat.
While the chicken is brining we prepare a stuffing of sauteed field mushrooms, spinach, mushroom duxelle (a fine diced mushroom ragout with butter cream and fresh herbs) and Neufchâtel cheese. The meet of the chicken is then rolled inside the skin like sausage and stuffed with mushroom mix. The Galantine is trussed roasted and roasted until golden.
Sliced to serve with a creamy Potato Gratin and Redwine Jus.