Name: Holiday Chicken Galantina
Yield: 10
Ingredients: 120.0g Chicken-whole, deboned; 50.0ml Knorr Liquid Seasoning 2L; 1.0g Black Pepper, ground; 25.0ml Calamansi Juice; 10.0ml Achoite Oil, 1:1 - heated and strained; 300.0g Ground Pork, 80/20 meat to fat ratio; 50.0g Ham, diced; 30.0g Onion, brunoise; 30.0g Celery, brunoise; 30.0g Carrots, brunoise; 30.0g Leeks, brunoise; 30.0g Red Bell Pepper , brunoise; 30.0g Green bell pepper, brunoise; 50.0g Bread Crumbs, panko; 1.0pc Egg; 4.0pc Egg Yolk; 50.0g Cornstarch; 15.0g Knorr Chicken Powder 1kg; 10.0g Knorr Liquid Seasoning 2L; 20.0g White Sugar; 1.0g Black Pepper, ground; 25.0g Parsley, chopped; 60.0g Cheddar Cheese, sticks; 3.0pc Egg, hard boiled; 3.0pc Chorizo Bilbao, hotdog, sausage, and etc.; 0.0 Knorr Gravy Mix; 0.0 Water

Chicken Galantina is a Christmas dish loved by Filipinos for its seasoned meat stuffed with spices, pork and egg. The calamansi and black pepper enhances the savory taste, alongside a gravy sauce that serves as a rich creamy dip.

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Preparation

Marinated Chicken
120 minutes
1. Combine well the Knorr Liquid Seasoning, pepper, calamansi juice and the heated achiote oil to create the marinade mixture.
2. Soak the whole boneless chicken into the marinade sauce overnight or for a minimum of 2 hours.
Chicken Filling
200 minutes
1. Combine the egg, egg yolks, breadcrumbs and corn starch together in a bowl then leave it to rest for 30 minutes.
2. Grab another large bowl then mix well the pork, ham, onions, celery, carrots, leeks, peppers and the egg breadcrumb mixture.
3. Add the parsley, sugar, pepper and Knorr Chicken Powder into the bowl as well.
4. Continue stirring until the mixture becomes sticky then let it sit in the chiller for 1 hour before stuffing it in the chicken.
5. Stuff the whole chicken with the farce and garnish with cheddar cheese, boiled eggs and chorizo.
6. Place the chicken in a baking tray.
7. Bake in a 180c pre-heated oven for 30 minutes then bring down the temperature to 165c and cook further until internal temperature of the chicken reaches 75c.
8. Remove it from the oven and let it cool down for 30 minutes before slicing.
9. For best results, chill the chicken overnight before slicing then reheat in a 180c oven.
10. Best served warm with gravy on the side.
Gravy Sauce
20 minutes
1. Prepare the Knorr Gravy Mix and follow the directions written on the packaging.
2. Scrape the baking pan where the chicken was cooked while adding a little water to deglaze it.
3. Pour the pan drippings to the gravy and bring to a boil.
4. Simmer for 5 minutes and strain.
5. Best served warm together with the chicken galantina.

Holiday Chicken Galantina

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Ingredients

Marinated Chicken

Chicken Filling

Gravy Sauce