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  3. Chicken Galantina with Brown Sauce and Mashed Potatoes
  1. Recipes - Over 400 food, dessert & drink recipes

Chicken Galantina with Brown Sauce and Mashed Potatoes

Chicken Galantina with Brown Sauce and Mashed Potatoes – - Recipe

A Filipino-inspired roast chicken with a juicy meat stuffing that’s paired with a flavourful gravy, and creamy mashed potatoes – a perfect Christmas meal for your diners to share joy with their family & friends!

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Ingredients

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Chicken Galantina

  • Butter, softened 170.0 g
  • Soy Sauce 120.0 ml
  • Salt and Freshly Ground Pepper
  • Ground Chicken, minced 500.0 g
  • Onion, minced 170.0 g
  • Sweet Pickle Relish 3.0 tbsp
  • Raisins 170.0 g
  • Egg, beaten 1.0 egg
  • Whole Chicken, cavity deboned 1.0 piece
  • Lemon (take the juice) 1.0 item
  • Hard-boiled Egg, peeled 3.0 seed
  • Beef Sausage, chopped 4.0 piece
  • Chicken Ham, sliced 6.0 piece
  • Garlic Clove, minced 4.0 part

Brown Sauce

Mashed Potato

A Filipino-inspired roast chicken with a juicy meat stuffing that’s paired with a flavourful gravy, and creamy mashed potatoes – a perfect Christmas meal for your diners to share joy with their family & friends!

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Method

  1. Chicken Galantina

    • Preheat the oven to 350°F.
    • Mix the soy sauce, lemon and salt and pepper in a bowl. Place the deboned whole chicken in, and let it marinade for 30 minutes for added flavour.
    • Mix together all the filling ingredients (except the hard-boiled egg). Make sure it’s all mixed well, without crushing the sausages. The raw egg will serve as a binder for the meat mixture.
    • Remove the chicken from the marinade. Carefully fill the cavity of the chicken with the stuffing, placing the peeled hard-boiled eggs in between layers of stuffing.
    • When finished, tie the chicken legs together with kitchen twine securely to cover the cavity, and prevent the stuffing from leaking out.
    • Massage a generous amount of butter on the chicken, place on a roasting rack, and roast in the oven for 45 minutes to an hour, or until the chicken is cooked.
    • When the skin starts to turn brown, cover the whole chicken in aluminium foil, so that the stuffing inside can cook without the chicken burning. (To check if the chicken is cooked well, use a stick, and pierce the chicken in the middle. If the liquid that comes out is transparent, your chicken is cooked. If it’s reddish, return it in the oven.)

  2. Brown Sauce

    • In a pot, add the butter and shallots, and cook until the shallots are fragrant and semi-transparent.
    • Add Knorr Demi-Glace and mix until it boils.
    • Season with crushed Peppercorns.

  3. Mashed Potato

    • Combine all three ingredients and fold it together, without over mixing.
    • Season with Aroysure All-In-One Chicken Flavoured Seasoning and pepper to fit your preference.

  4. Plating

    • Place the creamy Mashed Potatoes on the plate and slice the Chicken Galantina carefully from the side opposite the cavity.
    • Place the slice of Chicken Galantina on top of the mash, and drizzle with your Demi-Glace Brown Sauce Gravy.

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