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Dec 25, 2009
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Chicken Galantina

By: Carina Guevara


Chicken Galantina

Leave your bottle of  ketchup in the cupboard and pair this traditional Christmas main dish with a delicious gravy instead. For a leaner version, see Chicken Breast Relleno

Serves
6 to 8 
Prep Time 30 minutes 
Baking Time
35 minutes to an hour

 

1 whole chicken
      (ask your trusted butcher to
      debone and keep the bones
      for the gravy)

For the stuffing
1/2 kilo ground pork
     (for a less fatty version,
      you may use ground chicken)
3/4 cup sliced olives
1 cup chopped ham
1/2 cup sliced Vienna sausage
1/2 cup chopped salami
1/2 cup chopped onions
2 tablespoons chopped garlic
3 tablespoons chopped pickle relish
1 egg
salt and pepper to taste
3 boiled eggs, peeled (to be stuffed inside the bird)
1/2 cup butter, for rubbing the bird

For the gravy
3/4 cup butter
1 tablespoon chopped garlic
2 tablespoons chopped shallots
1/4 cup all-purpose flour
chicken bones cooked in 2 to 3 cups of water
      (simmer for at least 30 minutes, drain)
pan drippings
      (tip: add 1/2 cup water in the pan and
        heat up so you can scrape off all
        the pan drippings for flavor)

 

Mix all the ingredients for the stuffing. To taste if the seasoning is okay, get a small portion and form into a patty. Pan-fry then taste, add more salt and pepper if needed. Stuff the mixture inside the deboned chicken.  

2
  Make sure you sew in any of the stuffing tight so that it will not burst while baking. Slather and massage the butter all over the bird.

Place chicken on top of a wire rack and bake, breast side up, for 35 to 45 minutes in a preheated 350F oven. When the skin starts to brown cover with foil and continue cooking so that the skin will not burn. The drippings collected in the pan will be used for gravy.

Make the gravy: In a saucepan, melt butter and add garlic and shallots. Sweat until fragrant.

Add flour and cook through.

Pour in chicken stock and pan drippings. Stir well and cook until slightly thick.

7
  Serve chicken galantina with gravy on the side.

 

Photography by At Maculangan │ Styling by Becky Kho

 




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  • Guest Sep 08 2012 @ 11:51am View all replies1 Report Abuse
       
    thank you for the recipe. I tried it today and we'll see later if i did it right. =D
  • sahil khan Jun 26 2012 @ 10:55am Report Abuse
       
    chef sahil khan
  • Guest Apr 27 2012 @ 08:36am View all replies1 Report Abuse
       
    very nice. i have learned. thank you. hope more recipes to come
  • emma coloso Oct 07 2010 @ 10:48am Report Abuse
       
    I like ur magazine very much. most of your recipes are very simple and really delicious. i don't have an oven so i try to be creative with ur recipes... thank u for making me do and show my crewativeness.
    there is this onething i like to ask... how would an empanada dough be not elastic. i have a good recipe but it becomes elastic after awhile and very hard to knead. can u help me?
  • CAROLYN DONATO Jan 04 2010 @ 04:17pm Report Abuse
       
    This post was deleted due to its inappropriate content. Please click this link to read our posting guidelines. – Webmaster
  • CAROLYN DONATO Jan 04 2010 @ 04:17pm Report Abuse
       
    I'M AN AVID READER OF YOUR MAGAZINE can we have the procedure on how to debone a chicken in your recipe of chicken galantina.THANK YOU
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