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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.
Bone chicken - your butcher will do this for you, just give him a little notice.
Genourously season the inside of the chicken with salt and pepper. Set aside.
In a large bowl, combine pork mince, chorizo, olives, paprika, parsley, basil and garlic.
Arrange the stuffing length ways along the inside of the chicken.
Roll the chicken around the stuffing. Fasten with a skewer and tie with butchers twine.
Roast in a preheated oven at 160C for about an 1 hour or until core temperature of chicken reaches 72C.
Rest for 10-15mins before carving.
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