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.

    Preheat oven to 160C.

  • 2.

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

  • 3.

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

  • 4.

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

  • 5.

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

  • 6.

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

  • 7.

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

  • 8.

    Rest for 10-15mins before carving.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 552kj
  • Fat Total 39g
  • Saturated Fat 11g
  • Protein 45g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 622mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by Ron223Report
Got the butcher to bone the chook and stuff it then roll it, I provided the olives, herbs etc. I then cooked it in an oven bag, it was fantastic, will definitely make it again and again.
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