Chicken Galantina

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  • 1 (1.2 k) whole chicken, deboned
  • 1 tbsp fresh calamansi or lemon juice
  • 2 tbsp soy sauce


  • 300 grams ground pork
  • 2 cloves garlic, minced
  • 1 piece white onion, chopped
  • 3–4 tbsp sausage, diced
  • 2 tbsp canned pimiento, diced
  • 1 /3 cup raisins
  • 1 tbsp pickle relish
  • 1/3 cup grated cheddar cheese (optional)
  • 3 tbsp evaporated milk
  • 2 slices loaf bread, cubed
  • 1 egg
  • ½ tsp salt or as needed
  • 1/8 tsp pepper or as needed


  1. Marinate chicken for several hours or overnight. Keep in the refrigerator.
  2. Preheat oven 350°F.  Mix filling ingredients; stuff the chicken. Sew skin of chicken, using big needle and black thread. Tie with a string at 2 inch intervals to keep the shape while cooking.  Brush chicken with oil. 
  3. Place in a baking dish with wire rack brushed with a little oil. Bake uncovered in moderate oven (350°F) for 1 1/4 hours or until chicken is cooked. Baste chicken with pan drippings.
  4.  Remove thread before serving. Chill.  Slice and arrange on a serving platter.


  1. Turbo Broiler could be used instead of oven.
  2. Filling may be cooked in an ovenproof loaf pan (uncovered) without the chicken.

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