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| Copyright 2011 LtDan'sKitchen blogs |
Chicken Galantina is a Christmas dish that I was introduced to during my college years. A cousin of mine started making them to order during the holiday season and during one of the family gatherings when I was home for a vacation, my Mom asked her to make one for the family. It was an interesting dish and one that is very rich and complex in terms of flavor and texture. Having ran out of ideas to cook for New Year's Eve last December, I decided to give it a try and it was definitely better that I anticipated considering that the only memory I had of how it was prepared was that it was baked until the skin was all golden and crisp.
Doing a bit of research, I found out that there are quite several ways of preparing this dish but I settled on something that was reminiscent of how I thought it was made by my cousin. I also decided to go with the most simple and straightforward version of the recipe which is always a plus. I have a cookbook from home and it includes a recipe of galantina but I also decided to check another resource of mostly complicated Filipino dishes, the Market Manila blog. After carefully considering the best route to tackle this dish, I settled on skipping the part where you boil the stuffed chicken before baking it to a crisp. I chose to steam bake it instead covered in foil and once cooked, I baked it uncovered until the skin turned golden brown.
Another thing to consider when making this dish is you have to be brave enough to debone a chicken. That or befriend your local butcher. After looking at youtube for videos on the process of deboning a chicken, it was actually quite easy and I am definitely not afraid if I have to do it all over again. Just make sure you have the right knife to do the job and that the knife has to be sharp. Also, make sure that that is the only task you have at that very moment. You don't want to lose a finger because you were distracted for one second. I also didn't go all out in deboning the chicken. I left the drumstick and the wings intact which did not affect the galantina whatsoever. Now, on to the recipe:
Chicken Galantina - Adapted
2 2-3 lbs roasting chicken
1 lb pork sausage
1 lb ground chicken
2 eggs
2 medium carrots, finely grated
1/4 cup sherry or white wine
1 medium onion, finely chopped
gray salt
1/4 tsp black pepper
1/2 lb ham, finely chopped
1 lb bacon
1/3 cup pistachio nuts
4 tbsp butter, melted
Gravy
4 carrots
2 onions, quartered
4 cups water
6 cloves garlic
4 celery sticks
1/4 cup flour
4 tbsp butter
4 cups chicken broth
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| Copyright 2011 LtDan'sKtchen blogs |
1 lb pork sausage
1 lb ground chicken
2 eggs
2 medium carrots, finely grated
1/4 cup sherry or white wine
1 medium onion, finely chopped
gray salt
1/4 tsp black pepper
1/2 lb ham, finely chopped
1 lb bacon
1/3 cup pistachio nuts
4 tbsp butter, melted
Gravy
4 carrots
2 onions, quartered
4 cups water
6 cloves garlic
4 celery sticks
1/4 cup flour
4 tbsp butter
4 cups chicken broth
1. Debone the chicken and set aside in the fridge.
2. Combine the filling ingredients except for the bacon and the nuts and
check for flavor by taking a tsp of filling and cooking it in the
microwave. Adjust with salt and pepper. Let the filling mix rest in
the fridge for about 30 minutes.
3. To stuff the chicken, Lay the chicken flat and pat dry with paper
towels. Season with about a tsp of salt and a few turns of black
pepper. Layer the bacon across the chicken and pile on the filling
evenly. Sprinkle with the nuts and bring the edges together.
4. Sew the edges together with a kitchen twine and a needle and lay the
chicken, cut side down on a foil. Season the chicken with more salt
and pepper and cover loosely with another piece of foil. Crimp the
edges and place on a baking rack in a roasting pan. Add the
first five ingredients for the gravy on the bottom of the rack.
5. Bake in a preheated oven at 375°F for one hour and a half. Remove
the roasting pan from the oven and remove the top foil and let the
drippings drain into the pan over the roasted vegetables. Brush the
chicken with melted butter. Return the roasting pan to the oven and
bake the chicken until the skin is golden brown. Remove the rack and
let any residual drippings collect into the roasting pan. Set the
chicken aside and allow to cool still partially covered in foil.
6. Add the flour and butter to the roasting pan and cook over medium
high heat until incorporated. Add 2 cups of broth and strain the
mixture over a sieve into a clean pot while mashing the roasted
vegetables. Heat the gravy over medium heat and adjust
the texture by adding the rest of the broth until the desired
consistency is achieved. Correct the flavor with salt and pepper.
7. Serve the galantina warm or at room temperature with the warm
gravy.
2. Combine the filling ingredients except for the bacon and the nuts and
check for flavor by taking a tsp of filling and cooking it in the
microwave. Adjust with salt and pepper. Let the filling mix rest in
the fridge for about 30 minutes.
3. To stuff the chicken, Lay the chicken flat and pat dry with paper
towels. Season with about a tsp of salt and a few turns of black
pepper. Layer the bacon across the chicken and pile on the filling
evenly. Sprinkle with the nuts and bring the edges together.
4. Sew the edges together with a kitchen twine and a needle and lay the
chicken, cut side down on a foil. Season the chicken with more salt
and pepper and cover loosely with another piece of foil. Crimp the
edges and place on a baking rack in a roasting pan. Add the
first five ingredients for the gravy on the bottom of the rack.
5. Bake in a preheated oven at 375°F for one hour and a half. Remove
the roasting pan from the oven and remove the top foil and let the
drippings drain into the pan over the roasted vegetables. Brush the
chicken with melted butter. Return the roasting pan to the oven and
bake the chicken until the skin is golden brown. Remove the rack and
let any residual drippings collect into the roasting pan. Set the
chicken aside and allow to cool still partially covered in foil.
6. Add the flour and butter to the roasting pan and cook over medium
high heat until incorporated. Add 2 cups of broth and strain the
mixture over a sieve into a clean pot while mashing the roasted
vegetables. Heat the gravy over medium heat and adjust
the texture by adding the rest of the broth until the desired
consistency is achieved. Correct the flavor with salt and pepper.
7. Serve the galantina warm or at room temperature with the warm
gravy.
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