Chicken Galantine with Stuffed Embotido

Ingredients:

• 1 whole fresh chicken, deboned
• 1⁄2 cup Dona Elena Pure Olive Oil

Stuffing:

• 500 grams ground pork (80/20 preferred)
• 1/2 cup carrots, grated
• 1/2 cup white onion, finely chopped
• 1⁄2 cup raisins
• 1⁄2 cups cheddar cheese, grated
• 2 pcs. hotdog or sausage, finely sliced
• 1 can liver spread
• 1 tsp. salt
• 1 tbsp. brown sugar
• 2 tsps. ground pepper
• 3 pcs. egg
• 3 pcs. slices of loaf bread, diced
• 1/2 cup oyster sauce
• 1/2 cup pickle relish

1. Combine all the ingredients together and place inside the chiller until ready to use.

Garnish (optional):

• 3 pcs. cherry tomato confit
• 3 pcs. shallot confit
• 3 pcs. garlic confit

Gravy:

• 2 tbsps. butter
• 2 tbsps. all-purpose flour
• chicken drippings from pan
• 1 tsp. soy sauce
• salt (to taste)
• crushed black pepper (to taste)
• 1⁄4 cup chicken broth

1. Cook the all-purpose flour on medium heat
without oil, until it turns slightly brown in color and set aside.
2. Melt the butter on a saucepan and add the cooked flour to make a brown roux.
3. Add the chicken broth and the pan drippings from the roasted chicken galantine.
4. Stir the mixture until it simmers and thicken.
5. Season with soy sauce, salt, and black pepper.
6. Strain the gravy into your sauce dish for a smooth consistency.

Procedure:

1. Preheat oven to 160 C.
2. Spread the chicken, skin side down, flat on a clean chopping board and season the flesh side with salt and pepper.
3. Evenly spread the stuffing on the chicken, making sure the legs and drumette are properly stuffed.
4. Fold to the middle on both sides of the chicken while overlapping the one side to completely seal it.
5. Truss the chicken with the butcher’s twine.
6. Season the trussed chicken with salt and pepper then brush it with pure olive oil and place in the oven.
7. Cook at 160 C for 40 mins. and raise the temperature to 180 C for 20 mins. while continuously basting with pure olive oil every 10-15 mins.
8. Remove the chicken from the oven once cooked and rest for 10-15 mins. before removing the butcher’s twine.
9. Reserve the pan drippings for the gravy.
10. Slice the chicken galantine when ready to serve and top with your confit garnish.