Technical Stages :

• Bone the raw chicken. Aim at removing all the bones while keeping the skin and flesh in one piece.
• To do this, incise along the back of the emptied and flambed chicken. Detach the breast flesh up to the wings. Cut the wing tendons. Do the same with the legs. Remove the breast flesh on each side of the wishbone. Remove the carcass. Finish boning the wings and legs. During the whole procedure, watch out not to cut rip the skin.
• Prepare a white chicken stock with the bones and offals.
• Finely chop th eliver to mae the stuffing and put it in a large bowl. Add the ground pork and veal, chopped onions, lemon juice and rind, chopped herbs, the beaten egg, salt and pepper. Mix well. Spread the boned chicken on the counter.
• Coat it with half of the stuffing, leaving about two centimeters free on the side. Put the olives and ham strips on top. Cover with the remaining stuffing. Fold the sides of the chicken, wrapping the stuffing and sew with a trussing needle and roast string.
• Firmly wrap the galantine in a clean cloth and tie the ends. Tie with a string to make sure it keeps its shape when cooking.
• Put the galantine in a large pot. Cover with cold chicken stock. Bring to a boil and keep cooking over low heat for 1h30.
• When finished, drain the galantine and press it to get rid of a maximum of juices. When col, remove the strings and cloth. Decorate with meat jelly and serve cold.