How to Make Chicken Galantina

Chicken Galantina Recipe
Ingredients: 10 to 12 servings
1 (1 ½ kilos) whole chicken deboned, skin and meat intact
2 teaspoons salt, divided
½ teaspoon pepper, divided
½ kilo ground pork
1/3 cup sweet pickle relish, drained
1 cup grated queso de bola
5 eggs
1 tablespoon sugar
¼ kilo (250 g) sweet ham, sliced into ½ inch squares
1 can (140 g)chorizo de Bilbao, chopped
3 tablespoons chorizo fat (reserved from the can of chorizo)
1 cup raisins
1 bottle (140 g)green olives, chopped, reserve 12 whole pieces
2 whole eggs, hard boiled, peeled
1 small carrot, sliced into ½ inch strips
12 cups chicken broth

Procedures:

• Prepare all the ingredients. Reach inside chicken cavity and scrape out the chicken meat, making sure the skin does not get torn. In a bowl, rub chicken skin with 1 teaspoon of the salt and ¼ teaspoon of the pepper. Set aside.
• Chop the deboned chicken meat. In a large bowl, combine chicken meat, ground pork, pickle relish, and queso de bola. Stir in eggs sugar, remaining salt and pepper and mix well.
• Add ham, chorizo, chorizo fat, raisins and olives, chopped and whole. Mix until well combined. Taste test by frying a small piece of meat mixture. Adjust seasoning, if desired.
• Spoon half of the mixture into chicken cavity. Insert hard boiled eggs and carrot strips into the center fill chicken with ramaining mixture.
• Sew the opening of the chicken securely to seal in the filling. Place chicken on a long piece of aluminum foil, breast side up, tucking under the legs and the skin of the neck and wings to make an oval shape. Wrap chicken tightly in the foil. Repeat with one or twoo more layers of aluminum foil until the chicken is tighly covered in all places, with no skin showing.
• Arrange chicken in a large pot. Pour chicken broth into the pot. Simmer chicken in broth for 1 hour or until completely cooked. Cool completely. Chill int he refrigerator and slice thinly to serve with salad or as cold cuts.
• Note: Many market vendors can debone chicken for galantina. Instruct the vendor to debone the chicken through its bottom cavity, instead of through cutting a slit at the back, so you only need to ser the bottom opening after the chicken has been stuffed. End.