From the recipe collection
Chicken Galantina
Deboned whole chicken wrapped around a savoury meat filling with egg, sausage, vegetables, and raisins, cooked gently and chilled for elegant fiesta slices.
- Prep time
- 1 hr
- Cook time
- 1 hr 15 min plus chilling
- Yield
- 10–12
Get everything ready
Ingredients
Tick ingredients as you prepare.
Method
- Ask a skilled butcher to debone the chicken while keeping the skin intact, or use a large boneless skin-on chicken sheet.
- Lay the chicken skin-side down, trim thick areas, and pound gently to an even thickness. Season with salt and pepper.
- Mix ground meat, breadcrumbs, raw egg, carrot, raisins, cheese, salt, and pepper just until bound.
- Cook a small test patty and adjust the seasoning.
- Spread the filling evenly over the chicken, leaving a 3 cm border. Arrange hotdogs and hard-boiled egg down the centre.
- Roll tightly with the skin outside, tuck in the ends, wrap securely in foil, and tie at intervals.
- Steam or bake in a water bath at 180°C until the centre reaches 74°C, usually 60–75 minutes.
- Cool 30 minutes, then refrigerate weighted lightly overnight for the firmest shape.
- Unwrap, brown the skin briefly in a hot oven if desired, and slice cold or cool-room-temperature into neat rounds.