Chicken Galantina made with Jam

December draws closer. What helps make the season bright, at least according to the Yuletide music staple “Chestnuts Roasting on an Open Fire,” is a turkey and some mistletoe. In the Philippines, one of the most popular handa or holiday fare is the cold, stuffed chicken commonly known as the Chicken Galantina.

Among the prominent names in the Filipino culinary scene, Chef Jam Melchor is a huge fan of stuffed dishes from the meatloaf to relleno to embutido.

For a better, brighter, more delectable Christmas, the president of the Philippine Culinary Heritage Movement , a nonprofit movement dedicated to the preservation of Filipino culinary heritage and gastronomy, Chef Jam gifts us with his recipe.Preparing stuffed food takes patience, time, and effort. “When I learned how to cook, that’s when I realized [stuffed dishes were] hard to do, most especially relleno,” confesses the head of the Food Youth Network Philippines.

‘We cook delicious stuffed dishes in the Philippines, especially our elders in Pampanga. It has always been a part of our dining table during the holidays and fiestas because it is really a festive dish.’ Chef Jam finds prepping the Chicken Galantina to be tedious and time-consuming, mainly the deboning of the whole chicken. “I noticed that every time galantina or relleno is being served, people would finish or eat the filling more, rather than the chicken that binds it,” he says. “So, I made it into a terrine, so that the whole dish is an entire galantine. It’s a full experience.

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