Chicken Galantina

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.  

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.

Serve chicken galantina with gravy on the side.