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!
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…