The stuffing chicken is made of
Strange to see how a good dinner and feasting reconciles everybody. — Samuel Pepys (1633-1703)
Sir, respect your dinner: idolize it, enjoy it properly. You will be many hours in the week, many weeks in the year, and many years in your life happier if you do. — William Makepeace Thackeray (1811-1863)
Christmas embodies the essence of anticipation, a moment where presents lie wrapped and beribboned under a shiny tree, and the scent of wafting aromas fills the room, adding excitement that a bountiful feast will soon be served. The frantic holiday has brought family, friends and children of all ages together, and the yuletide season in the Gala home would not be complete without a hearty roast chicken relleno or steamed chicken galantine. A crowd favorite among guests, many have requested this recipe, wishing to share it with loved ones. Two weeks ago, on QTV’s Secrets of the Masters, Mom was invited for a second time to share three holiday dishes. Being an innovator with no secrets, she showcased how to debone chicken without sewing and then proceeded to make chicken galantine — more commonly known as steamed stuffed chicken. Because she did not know how to sew, my Mom devised her own way to perfectly remove the bones without tying the skin together, a process that she has passed on to the next generation. Due to time constraints and the fast pace of this highly rated show, many viewers have sent e-mail requests that the recipe be featured again in time for Christmas Eve. Since it is the season of giving, our family would like to share this wonderful recipe and we hope it brings wonderful memories and happiness.
To make chicken galantine simply follow the instructions on how to debone chicken, but in case you are in a rush, simply request your chicken market vendor to do it for you, for a small fee. Marinating the chicken in soy sauce, calamansi adds color and a combination of sweet and salty. For the stuffing add all ingredients together and mix well using an electric mixer or Kitchen Aid to ensure that all ingredients are well combined. The ground beef, which is 85 percent beef and 15 percent fat, should be partially frozen or cold in the center so that it will be juicy and full of flavor. Violet onions — a good source of vitamin C, beta carotene, and it helps lower elevated blood cholesterol — are used for stronger taste and aroma. Pickle relish or the combination of relish preserved in vinegar solution, carrots, raisins or sweet dried grape, and cheese gives bite to the stuffing. Chorizo de Bilbao and Vienna sausage add fat and are flavoring ingredients with salt and pepper. Milk, eggs and bread act as a binder, holding it together so they remain intact. Whether steaming or roasting to check if the chicken is thoroughly cooked, poke the leg and check the blood. If it is red inside it is not yet cooked, but already black outside, then it is ready. You may also use a meat thermometer — when the inside temperature reaches 180? F, it is ready. When steaming put two inches of water in a pan and make sure the water is boiling before adding the chicken for proper cooking. Wrapping in muslin cloth prevents the skin from sticking to the pan for easy removal.
Ii – Deboned And Stuffed Whole Chicken
1) FOR THE FILLING: Mix in a bowl (Kitchen Aid using paddle or electric mixer) or your hands.
1/2 kilo Monterey ground beef or ground pork or ground chicken
1/2 cup each chopped violet onions, pickle relish, grated Cheezee cheese, chopped carrots, raisins, chopped chorizo Bilbao, and Magnolia fresh milk
1 can (8 pieces) Vienna sausage including brine from the can
8 pieces Tasty bread torn into bits
2 eggs; 1 1/2 tsps fine salt, 1 tsp pepper
1 1/2 kilos Magnolia Chicken
Chopping board, cleaver, deboning knife, string and steamer.
2) HOW TO DEBONE CHICKEN:
1. Cut off the neck completely and the neck skin. Remove chicken ass and fat inside chicken cavity.
2. Expose shoulders, cut at the shoulder joint.
3. Pull down the breast until you reach the tip of the breasts. Disengage the breast.
4. Carefully pull the skin at the back until you reach the bishop’s nose (puet), or chicken ass.
5. Raise the drumstick. Cut at the joint. Do the same with the other drumstick. Debone completely. Leave tip of bones of drumsticks.
6. Raise the chicken. Put flat on the chopping board. Cut off everything on top and around the puet.
7. Remove the flesh from bone to serve as patching (pang-tagpi).
8. Rub chicken with 1/2 cup soy sauce and 2 tbsps calamansi juice.
9. Stuff chicken well. Tie legs with a string.
10. Wrap chicken well with muslin cloth (available in baby section of department stores). Steam over high heat for 1 hour and 15 minutes or put chicken on roasting rack and roast at 350? F or 175? C for 1 hour and 30 minutes.
3) TO SERVE: Slice chicken in half lengthwise. Slice each half diagonally into 6. Carefully put on Romaine Lettuce lined platter. Garnish with 1/2 kilo each of red and green grapes (do not remove stems from grapes). Serve cold if steamed, hot if roasted. Serves 12.
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