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Galantine of Chicken

Making a delicious French style dish, Galantine of Chicken, Adrian shows us the do’s and dont’s to deboning and stuffing a chicken at home.


  • 1 large chicken

  • 250 gms pork mince

  • 2 chorizo sausages, chopped

  • ½ cup green olives, pitted

  • 1 handful parsley, roughly chopped

  • 1 handful basil, roughly chopped

  • 1 tsp smoked paprika

  • 1 clove garlic, roughly chopped

  • Salt and pepper


  • 1.

    Bone chicken - your butcher will do this for you, just give him a little notice.

  • 2.

    Genourously season the inside of the chicken with salt and pepper. Set aside.

  • 3.

    In a large bowl, combine pork mince, chorizo, olives, paprika, parsley, basil and garlic.

  • 4.

    Arrange the stuffing length ways along the inside of the chicken.

  • 5.

    Roll the chicken around the stuffing. Fasten with a skewer and tie with butchers twine.

  • 6.

    Roast in a preheated oven at 160C for about an 1 hour or until core temperature of chicken reaches 72C.

  • 7.

    Rest for 10-15mins before carving.

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Posted by James28Report
The program has just come on over in the UK, and I've knocked this dish up just now.. As others have said, it can dry a little, if you're not careful, so I laid the stuffing on a bed of tomato puree & basil pesto, instead of putting the basil in the stuffing, worked a treat!

You little ripper! (as I believe you guys say?)
Posted by Shell Report
Awesome Recipe!
Posted by Vanessa361Report
How do you think this would be eaten cold, say for a picnic?
Posted by Report
What sauce do you recomend
Posted by Report
Just made it for dinner and ended up having it warm/cold, it was fine, reckon no problem if you had it cold it just might be a little dry, you'll need something to juice it up a little.
Posted by Report
Im adding prawns and scallops to stuffing a practice run for chrismas day