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1
Lay the chicken flat on a work surface.
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2
With a sharp fillet knife, remove the breasts and meaty parts of the thighs, leaving a thin layer of meat, about 1/8 to 1/4-inch thick, on the skin.
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3
Cut away and discard any tendons.
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4
Cut the removed meat into 1/2-inch cubes.
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5
In a small skillet, melt the butter over medium-high heat.
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6
Add the onions and cook until soft, about 4 minutes.
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7
Add the garlic and cook for 30 seconds.
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8
Remove from the heat.
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9
In a large bowl, combine all the ingredients except the poaching liquid, and mix well with your hands or a large wooden spoon.
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10
Shape the mixture into a block to fit inside the chicken.
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11
Place the stuffing block in the center of the chicken, and cover with the left, then the right piece of chicken skin, stretching the skin to completely enclose the package.
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12
With twine and a long trussing needle, sew the chicken closed.
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13
Wrap the chicken in a piece of cheesecloth and tie around the ends and in several places in the center.
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14
Bring the poaching liquid to a boil in a large pot.
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15
Add the wrapped, stuffed chicken and reduce the heat to medium-low.
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16
Simmer until cooked through, about 2 hours, turning and ladling the broth over the chicken as needed to keep moist during the cooking time.
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17
Remove from the heat and let cool partially in the broth.
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18
Place in a roasting pan and remove the cheesecloth.
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19
Wrap in plastic wrap.
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20
Place a large baking dish on top and weight to press the galantine into shape.
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21
Refrigerate at least 12 hours or up to 24 hours.
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22
Serve with tomato aspic and Creamy horseradish dressing.
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23
Lightly grease a 9-inch baking dish with the oil and set aside.
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24
Quarter the tomatoes over a sieve set over a bowl, saving the juices and discarding the seeds.
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25
Puree the tomato quarters in a food processor until smooth.
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26
Force the tomato puree through the fine mesh sieve, pressing hard to extract as much juice as possible.
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27
Discard the solids and measure the juice (you should have about 5 cups).
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28
In a small bowl, combine 1/2 cup of the tomato liquid with the gelatin.
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29
Let sit 1 minute.
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30
In a small saucepan, heat 1 cup of the remaining tomato liquid to a simmer.
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31
Add the gelatin, stirring to dissolve.
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32
Remove from the heat and add to the remaining tomato liquid.
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33
Add the remaining ingredients, stirring well.
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34
Transfer to the greased dish.
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35
Cover tightly with plastic wrap and refrigerate until firm, at least 4 hours and up to 24 hours.
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36
To serve, cut into 1-inch cubes with a knife and transfer to a serving platter.
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37
In a small, non-reactive bowl, combine the shallots and vinegar, and let soak for 5 minutes.
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38
In a large, non-reactive bowl, place the shallots and vinegar, mustard, horseradish and garlic and whisk to combine.
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39
Slowly add the oil in a steady stream, whisking constantly until thick and all of the oil has been added.
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40
Add the salt and pepper and mix well.
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41
Slowly add the cream in a steady stream, whisking constantly.
