I have been infatuated with french cooking for years, and my go to resource for learning this amazing cuisine is Jacques Pepin. His recipe for a chicken galantine was what started me off on this journey and it has quickly become my all time favorite way to serve chicken. It looks impressive, while not being overly difficult, and the result is extremely delicious, while remaining highly customizable. So today I show my take on this classic french dish, as well as how to make a basic stock and a sauce to go with it.
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