Sous-Vide Chicken Galantine with Sun-Dried Tomatoes

Chicken, gelatin, and sun-dried tomatoes make a sliceable protein-rich galantine. Sous-vide keeps it tender, while the small amount of tomatoes keeps carbs moderate.
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Inventory: Sous-vide
Kitchen: French
513
Servings: 10 (1 serving ≈ 117 gram)
Digestion time: 3 hour
Chicken, Sun-dried tomatoes, Gelatin, Chicken broth, Nitrite salt, Black pepper, Dried garlic, Thyme, Cinnamon, Cayenne pepper, Mace
Slice: 20 min. Mix: 15 min. Let it stand: 1 h. Cooking sous-vide: 12 h. Cool down: 30 min. Chill in the refrigerator: 12 h.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Prepare the meat or fish according to the recipe, keeping the raw product cold where needed. Season, cure or stuff as described, then cook, dry or chill to the stated texture and safe internal temperature before slicing.

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Keto, LCHF: Recipes, Rules, Description $$$
Odessa