'2.5 kg chicken breasts, cut into pieces'
4 cups of water
1 chopped onion
1 carrot, peeled and grated
2 stalks of celery, chopped
2 tablespoons of salt
1/4 teaspoon of black pepper
2 cups of water
1 packet of chicken stock cube
2 tablespoons of unsalted butter
1 cup of cooked and cooled carrots, cut into strips
Stuffed green olives, cut into slices
Letuce leaves
'2.5 kg chicken breasts, cut into pieces'
4 cups of water
1 chopped onion
1 carrot, peeled and grated
2 stalks of celery, chopped
2 tablespoons of salt
1/4 teaspoon of black pepper
2 cups of water
1 packet of chicken stock cube
2 tablespoons of unsalted butter
1 cup of cooked and cooled carrots, cut into strips
Stuffed green olives, cut into slices
Letuce leaves
Place the chicken pieces in a large pot
Add the water, onion, carrot, celery, salt, and pepper
Cook until the chicken is tender
Remove the excess liquid and reserve
Discard the skin and bones from the chicken and set aside
Cut the cooked chicken into bite-sized pieces or strips
Chill in the refrigerator before serving
Add the reserved cooking liquid and chicken stock cube to obtain 2 cups of liquid
Soak the gelatin in the Madeira wine for 5 minutes
Dissolve the gelatin in the hot liquid and mix well
Grease a 25 cm x 1 cm English muffin tin and line the bottom with a layer of gelatin mixture
Top with layers of carrot strips, olive slices, and chicken pieces
Finish with a layer of gelatin mixture and refrigerate until set
Unmold the galantine onto a serving plate
Garnish with lettuce leaves and serve in 12 portions.
