Poudre Gallo (Gallo)

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Poudre Gallo (Gallo)

Technical guide

Ingredients Juniper, West Indian bay, cloves, orange zest, bay leaf, salt, spices.
Origin Original creation
Net weight 40 g
Storage / Use In a cool, dark, dry place.
Price incl. tax €8.80

Use to season poultry and other white meats.

Recommendations
Stir together 1 tablespoon of vegetable oil and 1 tablespoon of Poudre Gallo spice blend.
Coat the outside of a whole chicken or chicken pieces with this mixture, then refrigerate overnight before oven-roasting.
Alternately, sprinkle Poudre Gallo over the meat halfway through cooking time. (Count 1 tablespoon/3 teaspoons per whole chicken).

Perfume

Resinous flavor notes with a hint of acidity.

The words of Olivier Roellinger

Stir together 1 tablespoon of vegetable oil and 1 tablespoon of Poudre Gallo spice blend.
Coat the outside of a whole chicken or chicken pieces with this mixture, then refrigerate overnight before oven-roasting.
Alternately, sprinkle Poudre Gallo over the meat halfway through cooking time. (Count 1 tablespoon/3 teaspoons per whole chicken).

Story

Why the name "Gallo?" The word evokes the landscape and history of the Gallo-Roman area of Brittany as well as the effects of the Roman occupation in ancient times.
For this reason, I've let resinous flavor notes take the forefront with juniper and bay leaves. These are enhanced by allspice berries, which add a surprising note to poultry and other white meats, roasting juices, and cream sauces.
Poudre Gallo can also be used to season veal blanquette or boeuf bourgignon.