Galantine de Poulet à la Pistache



  • 1 chicken (large)
  • 200 g (0,44 lbs) chicken breast
  • 50 g (0,11 lbs) of green pistachios
  • 6 egg whites
  • Salt
  • white pepper 10 g
  • 3 pieces of Gelatin


Separate the whole chicken from the bones without damaging the meat and beat it with a chopping iron for easy wrapping.

Puree the chicken breasts in a blender.

Add the green peanuts, egg white, salt and pepper that you have separated from their shells.

Finely chop the softened gelatin and add. Mix it well.

After adding some salt to the opened chickens, place the prepared fart in the middle and wrap it in a round. Wrap the rolled gelatin first in plastic foil, then in aluminum foil and cook in water.

Serve after cooling.

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