Chicken Galantine
 A main course as tasty and fulfilling as this will tickle any
gluten-free dieter’s fancy. Preparation Time: 1 hour plus overnight
marinating
Cooking Time: 1 hour
Yield: 8 to 10 servings Ingredients
- 1 whole chicken, about 2 kilos
- ¼ cup soy sauce
- 2 tablespoons lemon juice
- dash of white pepper
Filling
½ kilo ground pork
¼ kilo ham, chopped
½ cup onions, chopped
1 cup grated gluten-free cheese
2 tablespoons gluten-free tomato sauce
1 ½ teaspoons salt
½ teaspoon pepper
1 tablespoon Worcestershire sauce
3 eggs, beaten
½ cup corn flour
2 eggs, hard boiled
Method
- Debone the chicken. Marinate overnight in a mixture of soy sauce,
lemon juice, and pepper.
- In a bowl, combine the ingredients for the filling except for the
hard boiled eggs. Mix very well.
- Spread the filling over the deboned chicken. Put the sliced eggs in
the center. Toll up the chicken to form a cylinder.
- Tie the galantine with kitchen twine or wrap in aluminum foil to keep
its shape.
- Bake at 350◦F for about 1 hour or until done.
- Cool before slicing.
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