Chicken Galantina is a French dish adapted by the Filipinos. Galantina is a French word means to debone stuffed meat. It is then practiced by people around the world.
This recipe is the Filipino version of chicken galantina.
It is usually made during Christmas or new year in the Philippines. A delicious dish that captured the taste of Filipinos. Prepare your banana ketchup or pair this delicious dish with gravy. Chicken Galantina, here it is.
3 Lbs. of chicken
3/4 ground pork
2pcs. of ham chopped finely
2 eggs hard boiled
1 tsp. salt
1 ½ fresh bread crumbs
½ ground white pepper
2 whole carrots, cooked
¼ cup grated cheese
Step 1: Clean and debone whole chicken or buy chicken already deboned. Using salt
and pepper, just rub it inside and out. Then set it aside.
Step 2: Mix together the ground pork, ham, bread crumbs, vetsin, and cheese
Step 3: Stuff ½ of the mixture in chicken.
Step 4: Put the boiled eggs, cooked carrots and whole pickles on the top of the mixture.
Then spread the remaining mixture.
Step 5: Cover it with foil and place the chicken in a baking pan.
Step 6: Bake for an hour. (Remember to preheat oven 360F for 10 minutes).
Step 7: To check if the chicken is well cooked, prick the chicken using a toothpick and if
it appeared to be dry then remove it from the oven.
Step 8: Let it cool, slice and serve.
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