Remove wingtips and make a cut along the back of the chicken from the neck to the tail. Remove the skin and flesh over the back, and on reaching the wing and thighs, find the joints and cut through the ligaments, detaching them from the carcass. Continue towards the breast, carefully cutting away the meat attached to the breastbone. The center bones can now be removed. Then bone the thighs, with the exception of a small portion of the knuckle, which should be left in position to retain the shape and hold the forcemeat in place. Debone the wings to the first joint.

Save the chicken tenderloins and combine with veal, pork, and fatback. Chill all meat and grind through the fine plate of a meat grinder. Chill again and repeat. Add brandy, eggs, salt, and pâté seasonings. Combine forcemeat with garnishes. Mix well and chill.

Prepare a rich chicken stock with the carcass bones. Strain. Place boned chicken skin side down on a moist linen cloth or cheesecloth. Spread the forcemeat over the chicken. Roll the chicken into the shape of a large sausage. Wrap the cheesecloth tightly around the chicken and tie both ends. Also tie roll loosely with string three times through the middle to hold in shape.

Simmer the galantine submerged in chicken stock for 1-1/2 hours or to internal temperature of 160°F. When cooked, remove from heat and refrigerate in stock for 24 hours. Decorate as desired.

To Prepare a Chicken Galantine.

1. Mise en place: chicken breast for garnish; chicken skin; butcher twine; truffle, corn, and mushroom garnish; chicken forcemeat; chicken and vegetable trimmings for the poaching stock.

2. Place chicken skin on a sheet of plastic wrap. Spread with forcemeat.

3. Add a layer of truffle, corn, and mushroom garnish on top of the forcemeat. Fold the skin over the fillings, then use the plastic wrap to roll tightly into a cylinder shape.

4. With twine, tie roll at both ends and around the middle to hold shape while cooking. Poach in a strong chicken stock made from trimmings.