16 Juil


  • 1 chicken (capon)
  • Lemon juice
  • Salt and pepper
  • 1/4 kilo ground pork
  • 1 can sausages
  • 1-1/2 pig’s brain, boiled and mashed, the membranes peeled off
  • 1/2 cup chopped pickles
  • Salt and pepper
  • Cooked chicken meat, cut into strips
  • 1 piece chorizo de Bilbao, cut into strips
  • 2 eggs, hard boiled
  • Chicken stock


Dress the chicken.
Split it down the back and open it flat.
Lay the bird skin up on a cutting board.
Remove the skin and the meat carefully by cutting away from the bones so that the skin comes off in one piece.
Marinate the chicken in lemon juice, salt, and pepper.
Set aside.

Mix the pork, sausages, brain, and pickles well until blended thoroughly.
Lay and spread the deboned chicken.
Spread the filling over it and arrange the chicken and chorizo strips, and the eggs in the center.

Form into a roll; then, sew it up and roll in a piece of cheesecloth.
Drop the roll into boiling chicken stock. Cook for about two hours.

When done, remove the roll from the stock. Drain and lay the roll on a platter.
Place a weight on top of the cooked galantina to press it a bit.
Allow to cool.
When cool, remove the cheesecloth.
Keep the galantina refrigerated.

To serve, slice and arrange on a platter.
Garnish with parsley or kinchay.


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