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Definition: In the culinary arts, a traditional galantine is a deboned chicken wrapped in its own skin along with ground meat and other ingredients, and then cooked. A galantine is cooked either by poaching it in stock or roasting it.

Traditionally, a galantine is made only with chicken. Galantines are served cold, coated in aspic.

Galantines come under the culinary category of charcuterie, or sausage making, which in turn is a part of the classical garde manger.

See also: Ballotine
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