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Vargas Chicken Curry Galantine

Ingredients:

FOR THE FILLING
1 pc whole medium chicken
¼ kilo ground beef
½ cup rice
¼ tsp. salt
1/8 tsp. pepper
1 pinch cayenne
1 pc.chopped pickles
½ cup MOTHER’S BEST SOY SAUCE
2 tbsp. MOTHER’S BEST WHITE VINEGAR
3 pcs.cloves, garlic
50 g onions
¼ cup parmesan cheese
2 pcs.hard cooked egg
2 tbsp. MOTHER’S BEST CALIFORNIA SEEDLESS RAISINS
1 tsp. curry powder
Salt and pepper pinch (to taste)

FOR THE CHICKEN MARINATE
½ cup MOTHER’S BEST SOY SAUCE
2 tbsp. MOTHER’S BEST WHITE VINEGAR
2 tbsp. honey

FOR THE GRAVY:
¾ cup of butter
1 tbsp. chopped garlic
2 tbsp. chopped shallots
¼ cup all-purpose flour

Procedures:
a.    Debone the chicken and keep the bones for gravy.
b.    Marinade chicken by combining MOTHER’S BEST WHITE VINEGAR. MOTHER’S BEST SOY SAUCE, garlic and honey.
c.    Mix all the ingredients for the stuffing(Including 2 tbsp. MOTHER’S BEST CALIFORNIA SEEDLESS RAISINS) To taste if the seasoning is okay, get a small portion and form into a patty. Pan-fry then taste, add more salt and pepper if needed. Stuff the mixture inside the deboned chicken.
d.    Make sure you sew in any of the stuffing tight so that it will not burst while baking. Slather and massage the butter all over the bird.
e.    Place chicken on top of a wire rack and bake, breast side up for 35 to 54 minutes in a pre-heated 350F oven. When the skin starts to brown, cover with foil and continue cooking so that the skin will not burn. The drippings collected in the pan will be used for gravy.
f.    Make the gravy: in a saucepan, melt butter and add garlic and shallots. Sweat until fragrant.
g.    Add flour and cook through.
h.    Pour in chicken stock and pan drippings. Stir well and cook until slightly thick.
i.    Serve chicken galantine with gravy on the side. Enjoy!

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