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.
RDA per 100 g?"By products" shows nutrients as in the original ingredients. "Prepared" takes into account the average nutrient losses for the main cooking method: boiling/stewing.
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.
If you have any questions about the recipe "Sous-Vide Chicken Galantine with Sun-Dried Tomatoes", you can ask them to AI. Please note, a low-cost OpenAI model is used. It may answer questions about disease treatment with errors!
Ask a question
Looking for a source of nutrients? Check out iHerb:
