Chicken Galantina

DIFFICULTY: Moderate
Makes 1 chicken
Preparation and cooking time: 2 hours

Ingredients:
Chicken: ¼ cup raisins
½ cup grated carrots
1 piece whole chicken ¼ cup green peas
⅓ cup calamansi juice ¼ cup grated cheddar cheese
⅛ cup soy sauce ¼ cup grated queso de bola
1 ½ tablespoon salt ¼ cup minced white onions
⅛ cup minced garlic
Filling: 2 pieces egg
⅓ cup soy sauce
1 kilo ground pork 1 tablespoon salt
4 pieces chorizo bilbao, diced 2 teaspoons pepper
¼ cup sweet relish pickles 2 pieces eggs, hard boiled
Procedure:
Chicken:
1. Disjoint the leg by holding it on one hand, bend it back, and twist until the joint pops. With a knife or
scissors, locate any tendon that may be holding the joint to the socket. Do the same for the other side.
2. Clean the cavity by removing the liver, heart, neck, and gizzard. Feel for the bones on the back. Using
a paring knife, slice right above the bone, careful not to puncture the skin. Tear away ligaments and
meat near the bone by slicing carefully or using your hands until you are able to release the back bones.
Do the same for the breast bones.
3. Disjoint the thigh bones by popping them out of the sockets and cutting away ligaments. Pull out the
bones.
4. Marinate the chicken in calamansi juice, soy sauce, and salt. Set aside for 4 hours.

Filling:
1. In a bowl, mix all the ingredients except for the 2 pieces of hard boiled eggs.

Assembly:

1. Place the chicken on a baking dish.

2. Scoop the filling and stuff it into the chicken.
3. Insert the 2 hard boiled eggs into the cavity.
4. Roast in a preheated oven covered in foil at 190˚C for 1 ½ hours, basting it occasionally with its juices.
5. Take foil out and return to roast at 250˚C for 10 to 15 minutes, until skin is golden.