Comments on: Galantina a la Marketman, revisited…

By: Fred

Fred — Fri, 24 Dec 2010 05:01:24 +0000

I have one on a steamer right now. I’m crossing my fingers that it doesnt fall apart after cooking.

By: MTriumph/DC

MTriumph/DC — Fri, 17 Dec 2010 01:47:56 +0000

I’d suggest brining the chicken for a juicier and more flavorful meat.

By: farida

farida — Thu, 09 Dec 2010 23:26:24 +0000

My mother used to do this and I never knew it was called galantina. She just called it stuffed chicken. I have watched her numerous times deboning a chicken and I never did learn to do it. It had always been delish and moist. Mom has passed on and must be doing one up above. But I will take a look at Jacques Pepin’s video. Might learn something from it.

By: Norma

Norma — Thu, 09 Dec 2010 11:56:49 +0000

I found Jacques Pepin’s video on how to debone a chicken. http://www.youtube.com/watch?v=kAekQ5fzfGM. Looks neat and easy. Perfect dish to make for Christmas parties!

By: greens_blossoms

greens_blossoms — Thu, 09 Dec 2010 10:05:09 +0000

We make chicken relleno…my late great grandmother’s recipe…i can’t debone but my favorite market suki does it for me..wings are intact so it retains its shape..ingredients for stuffing mixed then placed inside chicken…ground pork, egg, cheese, raisins, pickles, vienna sausage, chorizo..then baked in the oven with chicken stock….about an hour or so…more stock added so as not to burn and dry chicken….am on my 18th chicken relleno …oops have to check oven …

By: present tense

present tense — Thu, 09 Dec 2010 04:56:50 +0000

Love the narrative – wittier and more muscular ( if you can call it that )

By: EbbaBlue

EbbaBlue — Wed, 08 Dec 2010 21:09:23 +0000

I was just in the internet yesterday (for full 3hrs), surfing on how to debone a chicken without cutting the back (some call it tunneling). I saw a U-tube site of a Pinoy in CA doing the video in his own kitchen..it was a very “raw” footage, but I got the trick. I have not tried though because I do not have all the ingredients. By the way, what is the difference between embutido and morcon? Also can I wrap the chicken in “pork-veil” instead of sewing?

By: thelma

thelma — Wed, 08 Dec 2010 17:09:59 +0000

i must say that my brother-in-law makes the best galantina ever!
the stuffing is so good and the galantina makes a good presentation on
the table… …

By: Lannie

Lannie — Wed, 08 Dec 2010 15:56:14 +0000

MM, jealous of your silicone ties! I just put up a post about a stuffed chicken I made a few months back. You can see that I used a ‘Captain Hook’ needle ;) and cooking twine. I checked that site though for the silicone ties and hoorah! they now have a ‘silicone lacing tool’ too.

By: Anything Under the Sun

Anything Under the Sun — Wed, 08 Dec 2010 14:54:49 +0000

looks so yummy!!!