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Chicken Galantine
1 big chicken ( 1 1/2 kilo )
2 grams ham, chopped finely or 4 ocs. sausage
1/2 kilo ground pork, doubled grind
2 eggs, hard cooked
8 pcs olives, chopped finely ( optional )
1 tsp. salt
1 tsp. vetsin
1/2 tsp. ground white pepper
2 carrots cooked whole
1/4 cup grated cheese
1 1/2 cup fresh bread crumbs
Clean and debone whole chicken. Rub with salt and pepper ( in and out ). Set aside.
Mix together all ingredients except boiled eggs, whole pickles, and cooked carrots.
Stuff 1/2 of mixture in chicken. Arrange the boiled age, carrots, and whole pickles ( all cut into half, lengthwise ) on top of mixture. Then, spread remaining mixture.
Do not overstuff chicken or the skin would burst while cooking. Sew opening.
Place stuff chicken in baking pan. Cover with cheese cloth or foil. Use a pan just big enough to pack in chicken so
stuffing's will be firm when cooked and chicken can easily be sliced evenly. Preheat oven ( 350 F ) for 10 minutes. Bake for 1 hour or until done. To test, prick chicken with toothpick and when toothpick comes out dry, it is then cooked. Cool before slicing.
SAUCE:
Make a delicious sauce out of the pan-drippings. Add 2 tablespoon grated cheese, thicken with 1 tablespoon dissolved cornstarch. Cook over low fire,
stirring continuously until thick and smooth.
TIP:
Instead of baking in oven, steam-bake Galantineina in steamer.
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