Roast chicken stuffed with pork and chorizo

Roast chicken stuffed with pork and chorizo

Chicken galantina

7000 Islands
Jana Liebenstein

Roast chicken has nothing on chicken galantina. There is effort involved in making it, but this is a show-stopper. Whole chicken stuffed with pork and chorizo is simmered in stock, oven-roasted, then carved to reveal the colourful filling. This adapted recipe comes from friend and food lover Poch Jorolan’s family. You’ll need to de-bone the chicken and then have on hand a trussing needle and kitchen string to sew it up.


Quantity Ingredient
1.8kg whole chicken
2 teaspoons fine salt
1/2 teaspoon freshly cracked black pepper
500g minced pork
120g grated edam cheese
4 eggs, lightly beaten
95g gherkin relish
1 teaspoon sugar
150g honey ham or other sweet ham, cut into 2 cm pieces
1 dried chorizo, roughly chopped
75g raisins
100g pitted kalamata olives, chopped
2 hard-boiled eggs, peeled
1/2 small carrot, peeled and cut into eighths lengthwise
3 litres chicken stock olive oil, for cooking


  1. To de-bone, place the chicken, breast side up, on a clean work surface. Cut off the wing tips. At the neck, pull the skin back and slide the knife along the underside of the wishbone, cut around and under, and pull out with your fingers.
  2. Turn the chicken over, breast side down, and cut along either side of the backbone. With short sharp strokes and keeping the knife close to the bones, separate the flesh from the carcass on both sides of the spine.
  3. Find the joints of the wing and thigh bones that connect to the carcass, then dislocate so that they’re separated but still attached to the skin. Gently separate the breastbone and carcass from the flesh and discard.
  4. On both sides, cut the flesh from the curved bone near the wing to remove. At most points, it will look like a mess, but don’t give up!
  5. Using your hands, gently remove some of the breast meat (taking care not to tear the skin) then finely chop. Rub the meat attached to the skin with 1 teaspoon of the salt and 1⁄4 teaspoon of the pepper and set aside.
  6. Put the chopped chicken meat in a bowl with the pork mince, cheese, beaten eggs, gherkin relish, sugar, and the remaining salt and pepper. Use your hands to mix well. Add the ham, chorizo, raisins and olives and combine. Test the flavour by frying a little meat mixture in a pan, then adjust the seasoning, if desired.
  7. Spoon half of the filling mixture back into the chicken cavity, then place the hard-boiled eggs and carrot in the centre and top with the remaining filling. Using a trussing needle and kitchen string, sew up the skin to secure and enclose the filling.
  8. Place the stuffed chicken, breast side up, on a sheet of foil, then tuck in the legs and wings to form an oval shape, and wrap tightly. Repeat with another two sheets of foil to ensure the chicken is completely sealed. Place in a large, deep saucepan, then pour over the stock. Bring to the boil over high heat, then reduce the heat to low–medium and cook for 1 hour. Remove from the pan and allow to cool slightly.
  9. Preheat the oven to 180ºC. Unwrap the chicken and transfer to a roasting tin, brush generously with olive oil, and cover loosely with foil. Roast the chicken for 45 minutes. Remove the foil and continue to roast for a further 20 minutes, or until golden. Remove from the oven and allow to rest for 15 minutes before carving and serving.
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