Ernest Reynoso Gala


GALANTINA (Roast Stuffed Chicken)
by Ernest Reynoso Gala

1) 1-1.5 kilos Magnolia chicken (ask the chicken station in supermarkets to debone completely for you, pay deboning fee and inform the person in charge what time you will pick up the chicken). Wash the chicken well. Rub with
1 tbsp each of soy sauce and calamansi
1/2 tsp pepper

2) Stuffing: Mix well in a bowl:
2 cups bread cubes
1 small can Vienna sausage (mash with the brine and bread) until fine
2 cups ground beef or ground pork or ground chicken
1/2 cup each of chopped onion, celery, raisins, red bell pepper, pickle relish
2 eggs
1 tsp salt
1/2 tsp pepper
200 grams grated Quickmelt cheese.

3) For “Galantina,” steam chicken wrapped in foil for two hours. Open foil. Cool. Refrigerate. Serve cold.

4) For oven roast: Put stuffed chicken on doubled up foil, open side down. Roast at 350° F or 175° C for 90 minutes. Open foil and roast at 400° F or 200° C 30 minutes more.

5) To serve. Slice chicken down center. Slice each half diagonally into 6. Serves 12.

6) Note: Same stuffing can be used for Turkey.


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