Chicken galantina

A whole chicken boned out through the back, stuffed, tied and roasted so it carves in rounds.

Chicken, Pork, Egg. Not vegetarian — contains a sausage whose meat the source does not name, chicken, pork.

Ingredients

• 1 whole chicken, about 1.8 kg
• 500 g minced pork
• 2 chorizo sausages, in quarters lengthways
• 4 hard-boiled eggs
• 100 g ham, in strips
• 60 g raisins
• 60 g pickle relish
• 1 carrot, in long batons
• 60 g breadcrumbs
• 1 egg, raw
• 3 tablespoons soy sauce
• 2 tablespoons calamansi juice
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons butter, melted

Method

1. BONED OUT THROUGH THE BACK, skin left in one sheet. Lay the bird breast down, cut along the spine from neck to tail, and work the knife down each side of the carcass, keeping it against the bone, until the ribcage lifts out. Cut through the thigh and wing joints and pull those bones out too. What you want at the end is a flat rectangle of skin and meat with no holes in it.
2. Go slowly over the breastbone and the hip. That is where people put a knife through the skin, and a hole there means the stuffing escapes in the oven.
3. Marinate the opened bird in the soy, calamansi, salt and pepper for 1 hour, skin side up.
4. Stuffing: mix the pork, ham, raisins, relish, breadcrumbs and raw egg thoroughly, then beat it against the bowl for a minute so it binds.
5. Lay the bird skin down. Spread half the stuffing over it, leaving 3 cm clear at each edge.
6. ARRANGE THE SOLID THINGS IN LINES ALONG THE LENGTH -- eggs end to end down the middle, chorizo and carrot batons either side. Scattered about, they land anywhere and the slices come out looking like nothing. In lines, every slice shows the same pattern.
7. Rest of the stuffing over the top, then roll it up from one long side, tucking the skin edges under.
8. Tie it at 3 cm intervals with string, firmly but not tight enough to cut in. Wrap it in foil.
9. Roast at 180C for 1 hour 15 in the foil, then open the foil out, brush with the melted butter, and give it 30 minutes more to brown.
10. REST IT 30 MINUTES before cutting the strings. Carved hot, it falls apart; rested, it slices in clean rounds 2 cm thick.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes