Chicken Galantina


 Learning how to debone a chicken has been one of the greatest highlights of my food life. Never thought I’d be able to cut through those chicken cavities!  Why, it seemed too intimidating, laborious and kinda time consuming until I learned  how it’s done. And, the first step? Courage.

With the help of my trusty knife, my first attempt was a resounding success. I just let my knife cut through the flesh while it parted from the bone. Trust me, your instincts will guide you all the way. Easy!

I will post pics soon to graphically demonstrate how it’s done. Meantime, you may opt to have your butcher help you with the deboning.

Ahhh, I just adore this dish. It’s a deadly combination of the chicken’s succulence and the filling’s melt-in-your-mouth factor! Individually, the chicken and the filling are already great and all. How much more when combined? Add to that the sauce from the drippings, hello! That’s super!

Anyway, thought I’d share with you one of my favorite dishes. Guys, it’s yours for the taking, dig in!

Chicken Galantina

1 whole chicken, about 1.5 kilos

1/2  kilo ground pork

1 cup carrot, grated

3/4 cup pickle relish

1 small can crushed pineapple, drained

1/2  box cheddar cheese, grated

1/4 cup  cream of mushroom soup (powdered)

1 egg, slightly beaten

1 large onion, roughly minced

1 large red bell pepper, minced

2 sliced white bread (tasty), cut into small pcs

1/4 cup raisins

salt and pepper to taste


1. Debone chicken. Season with salt and pepper. Set aside.

2. For the filling:

Mix well all the remaining ingredients.

3. Stuff the chicken with the mixed ingredients.

4. Preheat oven at 350C. Bake for an hour or until chicken is cooked.

5. Let stand for twenty minutes.

6. Place drippings in a dishware. Serve with the galantina.


Coming up next…




7 responses »

  1. That is sooo enticing, indeed!

    How exactly do you debone a chicken? How long did i take you to do that?

    You just made me want to try making this for my hubby’s birthday….thanks for the idea!

    • Thanks for posting this scrumptious recipe (is it “rellenong manok?) I have not made this for a long time. It is hard work but it’s worth it.

      I will surely try your recipe for the left over galantina. But of course i will make the “relleno” first.

      You have wonderful recipes.


  2. Pingback: Leftover Galantina Surprise « The Eating Room

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