Brand: Licious
Availability: OutOfStock

What you get

<span style="font-size: 10pt; font-family: Calibri, Arial; text-align: center;" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Prep:\nRemove the Chicken Galantine from the package and place it on a tray. \nCut out the net casing from the meat. \n\nCooking Methods:\nPressure Cooker On The Hob (Time: 25 - 30 minutes)\nRecommended only if you have a large, thick bottomed pressure cooker that would comfortably fit the Chicken Galantine. If it isn’t thick bottomed, it might turn entirely black.\n\nHeat a teaspoon of oil in a non-stick frying pan. Sear the meat evenly all over.\nPlace a thick bottomed pressure cooker on a low flame. Chop an onion and two carrots into thick dices and add it to the pressure cooker. Next, drizzle a little oil and place the Chicken Galantine on the vegetables. Close the pressure cooker but don’t place the weight on the lid.\nCook over a very low flame for about 20 minutes. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. Carefully remove the chicken onto a serving dish and place the vegetables beside it too. \nDeglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.\n\nRoasting in an Oven (Time: 20 - 25 minutes)\nWarm up your oven to 180℃ or Gas Mark 4. Grease a baking tray with a teaspoon of oil, place the Chicken Galantine on the tray, and place it in the preheated oven. Let it cook for 20-25 minutes. \nRemove the baking tray from the oven, place the meat on a serving dish and then deglaze the tray either in the oven or on the hob by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.\n\nServing Suggestions:\nLet the Chicken Galantine rest for about 10 minutes before serving. \nServe with the roasted vegetables and your favourite gravy for a delicious Christmas spread.\n&quot;}" data-sheets-userformat="{&quot;2&quot;:13311,&quot;3&quot;:{&quot;1&quot;:0},&quot;4&quot;:[null,2,16777215],&quot;5&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;6&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;7&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;8&quot;:{&quot;1&quot;:[{&quot;1&quot;:2,&quot;2&quot;:0,&quot;5&quot;:[null,2,0]},{&quot;1&quot;:0,&quot;2&quot;:0,&quot;3&quot;:3},{&quot;1&quot;:1,&quot;2&quot;:0,&quot;4&quot;:1}]},&quot;9&quot;:1,&quot;10&quot;:1,&quot;11&quot;:4,&quot;12&quot;:0,&quot;15&quot;:&quot;Calibri&quot;,&quot;16&quot;:10}"><span data-sheets-root="1" data-sheets-value="{&quot;1&quot;:2,&quot;2&quot;:&quot;Prep:\nRemove the Chicken Galantine from the package and place it on a tray. \nCut out the net casing from the meat. \n\nCooking Methods:\n\nPressure Cooker (Time: 25 - 30 minutes)\nRecommended only if you have a large, thick bottomed pressure cooker that would comfortably fit the Chicken Galantine. If it isn’t thick bottomed, it might turn entirely black.\n\n1. Heat a teaspoon of oil in a non-stick frying pan. Sear the meat evenly all over.\n2. Place a thick bottomed pressure cooker on a low flame. \n3. Chop an onion and two carrots into thick dices and add it to the pressure cooker. \n4. Next, drizzle a little oil and place the Chicken Galantine on the vegetables. \n5. Close the pressure cooker but don’t place the weight (whistle) on the lid.\n6. Cook over a very low flame for about 20 minutes. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. \n7. Carefully remove the chicken onto a serving dish and place the vegetables beside it too. \n8. Deglaze the pressure cooker by adding some water to it and gently scraping the surface. \nYou’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.\n\nOven (Time: 20 - 25 minutes)\n1. Warm up your oven to 180℃ or Gas Mark 4. \n2. Grease a baking tray with a teaspoon of oil, place the Chicken Galantine on the tray, and place it in the preheated oven. Let it cook for 20-25 minutes. \n3. Remove the baking tray from the oven, place the meat on a serving dish and then deglaze the tray either in the oven or on the hob by adding some water to it and gently scraping the surface. \n4. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving.\n\nServing Suggestions:\nLet the Chicken Galantine rest for about 10 minutes before serving. \nServe with the roasted vegetables and your favourite gravy for a delicious Christmas spread.\&quot;&quot;}" data-sheets-userformat="{&quot;2&quot;:12674,&quot;4&quot;:{&quot;1&quot;:2,&quot;2&quot;:16777215},&quot;10&quot;:0,&quot;11&quot;:4,&quot;15&quot;:&quot;Arial&quot;,&quot;16&quot;:11}" style="text-align: start; font-size: 11pt; font-family: Arial;">Prep: Remove the Chicken Galantine from the package and place it on a tray. Cut out the net casing from the meat. Cooking Methods: Pressure Cooker (Time: 25 - 30 minutes) Recommended only if you have a large, thick bottomed pressure cooker that would comfortably fit the Chicken Galantine. If it isn’t thick bottomed, it might turn entirely black. 1. Heat a teaspoon of oil in a non-stick frying pan. Sear the meat evenly all over. 2. Place a thick bottomed pressure cooker on a low flame. 3. Chop an onion and two carrots into thick dices and add it to the pressure cooker. 4. Next, drizzle a little oil and place the Chicken Galantine on the vegetables. 5. Close the pressure cooker but don’t place the weight (whistle) on the lid. 6. Cook over a very low flame for about 20 minutes. Once cooked, open the lid carefully and allow any moisture to fall back into the pressure cooker. 7. Carefully remove the chicken onto a serving dish and place the vegetables beside it too. 8. Deglaze the pressure cooker by adding some water to it and gently scraping the surface. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving. Oven (Time: 20 - 25 minutes) 1. Warm up your oven to 180℃ or Gas Mark 4. 2. Grease a baking tray with a teaspoon of oil, place the Chicken Galantine on the tray, and place it in the preheated oven. Let it cook for 20-25 minutes. 3. Remove the baking tray from the oven, place the meat on a serving dish and then deglaze the tray either in the oven or on the hob by adding some water to it and gently scraping the surface. 4. You’ll be left with a thick, shiny sauce that you can use to coat the chicken before serving. Serving Suggestions: Let the Chicken Galantine rest for about 10 minutes before serving. Serve with the roasted vegetables and your favourite gravy for a delicious Christmas spread."

Cooking Methods

Ingredients

Season's Specials

Decemmmber Specials

Bring home the flavours of french cuisine with our Ready-to-Cook Chicken Galantine! Deboned whole chicken is stuffed with pistachio, minced chicken, cranberries &amp; spices. The cream cheese tenderises the meat evenly and adds a rich flavour to it. When you bite in you'll enjoy fruity, buttery and creamy flavours. Easy to cook, it can be cooked in an oven or in a pressure cooker on the hob in less than an hour! Simply cook, remove the thread, slice and enjoy! Licious chickens are raised on biosecure farms and are antibiotic-residue free. This ensures that the meat is safe and of the best quality. Licious meats are constantly temperature controlled to keep the freshness intact. Order Licious Ready-to-Cook Chicken Galantine and get it home-delivered. FSSAI Category 8.2.1 Non-heat treated processed meat and poultry products in whole pieces or cuts.Marketed By:Delightful Gourmet Pvt Ltd.Maruthi Infotech Center No 11/1,12/1 Tower A, Ground Floor, Amarjyothi Layout, Intermediate Ring Road, Domlur,Bengaluru-560071, Karnataka.FSSAI&nbsp;Lic. No. 10019043002895

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Deboned whole chicken infused with a cream cheese spice mix