Chicken Galantina

Prepare chicken for galantina. Debone leg quarters. Blanch and reserve all chicken bones. Mince boneless leg quarter and set aside. Simmer chicken bones with 2 cups of water and bay leaf to make stock for the sauce.

Marinate chicken in MAGGI® Magic Sarap®, MAGGI® Savor Classic, calamansi and pepper for 10 minutes.

Meanwhile, season ground chicken with MAGGI® Magic Sarap®. Add onion, carrot, pickle relish and bell peppers. Mix well and keep mixture very cold.

To assemble, brush aluminum foil with 1 tbsp of oil. Place boneless chicken, stuffed with ground chicken mixture and Chorizo de bilbao in the center. Roll and seal aluminum foil tightly.

Place in a shallow pan with water and simmer for 30 minutes. Set aside to cool for completely.

To prepare the sauce, sauté onion and garlic in butter for 5 minutes. Add flour and cook for 2 minutes. Pour chicken stock. Simmer for 15 minutes. Strain into a sauce pan and season with MAGGI® Magic Sarap® and pepper. Stir in NESTLE® All Purpose Cream and parsley.

Remove chicken from the aluminum foil and sauté using remaining 1 tbsp of oil on all sides. Slice into serving portions, transfer into a serving plate and serve with sauce.