Philippines - Galantina

Galantina

Ingredients

-       1 chicken (capon)

-       Lemon juice

-       Salt and pepper

-       1/4 kilo ground pork

-       1 can sausages

-       1-1/2 pig's brain, boiled and mashed, the membranes peeled off

-       1/2 cup chopped pickles

-       Salt and pepper

-       Cooked chicken meat, cut into strips

-       1 piece chorizo de Bilbao, cut into strips

-       2 eggs, hard boiled

-       Chicken stock

Directions

               

-       Dress the chicken. Split it down the back and open it flat.

-       Lay the bird skin up on a cutting board.

-       Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece.

-       Marinate the chicken in lemon juice, salt, and pepper.

-       Set aside.

-       Mix the pork, sausages, brain, and pickles well until blended thoroughly.

-       Lay and spread the deboned chicken.

-       Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center.

-       Form into a roll; then, sew it up and roll in a piece of cheesecloth.

-       Drop the roll into boiling chicken stock.

-       Cook for about two hours.

-       When done, remove the roll from the stock.

-       Drain and lay the roll on a platter.

-       Place a weight on top of the cooked galantina to press it a bit.

-       Allow to cool.

-       When cool, remove the cheesecloth.

-       Keep the galantina refrigerated.

-       To serve, slice and arrange on a platter.

-       Garnish with parsley or kinchay.