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Chicken Galantina is a Filipino roast chicken dish popular during the holidays. Pair this traditional Christmas main with gravy.
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1 whole chicken, (ask your trusted butcher to debone and keep the bones for the gravy)
3 boiled eggs, peeled (to be stuffed inside the bird)
1/2 cup butter, for rubbing the bird
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For the stuffing:
1/2 kilo ground pork, (for a less fatty version, you may use ground chicken)
2 tablespoons garlic, chopped
1/2 cup Vienna sausage, sliced
1/2 cup salami, chopped
1 cup ham, chopped
3 tablespoons pickle relish, chopped
3/4 cup olives, sliced
1/2 cup onions, chopped
1 egg
salt and pepper, to taste
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1 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. Â
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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.
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3 Place chicken in a turbo broiler and cook for 40 minutes at 200°F.
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4 Remove twine from the chicken and serve with gravy.
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See Also
See Also
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