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cut up baked chicken galantina on a white platter with a plate of steamed rice and salad in the background.

Chicken Galantina

Try this festive and mouthwatering Chicken Galantina and make your next occasion extra special. Deboned chicken stuffed with minced pork filling is bursting with delicious flavors and textures. It will surely impress your guests!
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Prep Time 30 minutes
Course Main Course
Cuisine Filipino
Servings 6 servings
Calories 488 kcal

Ingredients
  

  • 1 whole chicken, deboned
  • salt and pepper to taste

For Basting

  • 3 tablespoons soy sauce
  • 2 tablespoons liquid seasoning
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest

Filling

  • 4 pieces bacon, chopped
  • 2 pieces chorizo, diced
  • 2 pieces ham, diced
  • 1 onion, medium, peeled, and minced
  • 3 cloves garlic, peeled and minced
  • salt and pepper to taste
  • 1/2 pound ground pork
  • 1 stalk celery, chopped
  • 1/8 cup raisins
  • 1/2 red bell pepper, medium and chopped
  • 1/2 green bell pepper, medium and chopped
  • 3 hard boiled eggs, peeled

Instructions
 

  • Using a sharp knife, debone the chicken. Season with salt and pepper and marinate for about 20 minutes.
  • In a pan over medium heat, add bacon. Cook until lightly browned and begins to render fat.
  • Add chorizo and ham. Cook for 1 to 2 minutes.
  • Add onions and garlic and cook until softened.
  • Remove from heat and allow to cool completely.
  • In a bowl, add ground pork, cooked bacon, chorizo, and ham. Add celery, raisins, and bell peppers.
  • Season with salt and pepper to taste. Mix to combine.
  • Stuff mixture inside the deboned chicken.
  • Insert hard boiled eggs. and position at the center of the chicken.
  • Sew the opening and truss the chicken with kitchen twine.
  • Place chicken in a turbo broiler.
  • In a small bowl, add soy sauce, liquid seasoning, lemon juice, and lemon zest. Stir to combine.
  • Baste chicken with sauce.
  • Roast chicken at 350 F for about 40 to 50 minutes or until a thermometer in the center reads 165 F. Baste every 20 minutes.
  • Remove from heat and let rest for about 10 to 15 minutes before slicing.

Notes

  • Do not overstuff the chicken, as it might burst during cooking.
  • Use a meat thermometer to check for doneness. Insert the probe into the thickest part of the meat; if it reads 165 F, it's ready.
  • Rest the baked chicken for 10 to 15 minutes before slicing to redistribute the juices and keep it moist.

Nutrition

Calories: 488kcalCarbohydrates: 8gProtein: 39gFat: 33gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 0.1gCholesterol: 230mgSodium: 1017mgPotassium: 569mgFiber: 1gSugar: 2gVitamin A: 715IUVitamin C: 29mgCalcium: 50mgIron: 3mg
Keyword chicken galantina
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