Comments on: Boneless Chickens…

By: Marta

Marta — Sun, 10 Dec 2006 02:38:10 +0000

Hi Marketman! I got some deboned chicken at FTI yesterday, Its the lady who sells the Magnolia chicken. She was quite reasonable too as I got almost four kilos of chicken and it cost less than 600 pesos. i cannot debone a chicken to save my life as I will probably massacre it. I like it in one piece with no cut down the middle. My husband debones it really well, he has the patience. In my family, galantina is boiled, and relleno is roasted. How we love left over galantina stuffed into a warm pan de sal! Happy cooking!

By: stef

stef — Sat, 09 Dec 2006 17:45:57 +0000

I don’t cut the skin lengthwise on the back. Just start at the backbone (or the cartilage at the base of the chicken breast) and work my way through, scraping the flesh away from the bone. I think it’s easier than having to sew a chicken back up. Got a post about this, but probably won’t be up ’til next week at noodlesandrice.com.

By: joey

joey — Fri, 08 Dec 2006 07:02:04 +0000

Katrina, you are more right than you know! A topic for a future discussion ;)

Marketman, I bought the yogurt! One huge bucket! I’m having some right now with some jam and it is good! Nice and thick, and plain so I can mess around with it. They also carry, under the same Australian brand, “Greek style” yogurt, but they have fruit topping and no plain one. I bought one too…also very good and super creamy (the yogurt not the fruit topping). You can always just scrape off the fruit topping :) Thank you S&R fairies! :)

By: Katrina

Katrina — Fri, 08 Dec 2006 06:31:57 +0000

Like Millet, I prefer Relleno to Galantina too. I’ve only ever enjoyed Galantina when it’s heated and served with gravy. Otherwise, I find it bland. And the coldness of it turns me off.

Joey, wow, they taught you that in high school?! We never had anything that complex in our Home Ec. classes. Maybe because I didn’t go to an all-girls’ school (aka housewife school…kidding!!!)?

By: marga

marga — Fri, 08 Dec 2006 03:14:25 +0000

MM, Iam excitedly waiting for your Chix galantina recipe. I enjoy eating both Relleno and Galantina but I don’t know how to debone them neither will I even attempt to do so. I know most chix dealers in the market debone for a pittance but you have to let them know 1 day in advance.

By: Marketman

Marketman — Fri, 08 Dec 2006 02:04:22 +0000

Geez, I feel like an idiot, all these de-boned chickens for sale… Jacqui, welcome on board, keep checking the archives, there are over 850 posts thus far… Galantina attempt coming up in the next few days. I just got through a big dinner at home so I am exhausted… Maria Clara, I will try to address the confusion between galantina and rellonong manok…

By: bettina

bettina — Fri, 08 Dec 2006 00:23:13 +0000

I saw deboned chicken being sold at the grocery of Market Market.

By: Jacqui

Jacqui — Thu, 07 Dec 2006 23:42:22 +0000

Why, oh, why did I just discover this blog? I cannot get enough of reading your witty repartees (my favorite so far is your Cebu Pacific rant!). I kept on going back to the computer (thank God, the little ones are napping now!) to read some more. I even had to make up a story about meeting a deadline to deter my preschooler from playing his Disney games. Liar, liar, pants on fire!

By: seadaisy

seadaisy — Thu, 07 Dec 2006 18:42:39 +0000

Looking forward to the process of deboning and making of Galantina.. Hope it is in time for our Xmas dinner.

By: Maria Clara

Maria Clara — Thu, 07 Dec 2006 18:15:01 +0000

MM, I hope you do not mind if I address Trishlovesbread question based from watching and asking family members did their cooking in their golden years – rellenong manok and galantina stuffing has all the superb ingredients ground pork with some fat in it like 15% fat, chopped chorizo de bilbao, Chinese ham, grated queso de bola, butter, chopped onion and crushed garlic, pepper, salt and lots of eggs to bind together the stuffing. Some people they use sausages, spam, frankfurters and other canned ham, stale bread and flour but we never use any of these. Some people put in hard boiled eggs in the middle of their stuffing again we donâ€™t do that. Galantina has carrots and sweet relish whereas relleno has raisins and roasted bell pepper. Both are wrapped in cheesecloth to give them the plump robust look. Both are boiled in pot of water with celery, onion and black pepper for two hours. Let them cool, and here is the big difference: the galantina ends up in the freezer to firm up and taken down an hour before serving. Galantina is served cold. Relleno is deep fried in a vat of oil and serve warm. Both can be served with gravy on the side from the broth by reducing it, seasoned with salt and pepper and thickened with a cornstarch.