Chicken Galantina

Clean the deboned whole chicken thoroughly and rub with salt and pepper. Set aside.

In a bowl, mix together 1/2 kilo of lean ground pork, chopped vienna sausage, chopped ham or chorizo, pickle relish, chopped olives, grated cheese, bread soaked in milk, 3 eggs and a cup of bread crumbs.

Stuff half of the mixture in chicken. Arrange boiled eggs and carrots and spread remaining mixture. Sew opening. Wrap chicken in foil (or cheesecloth) and steam cook for 1 1/2 hours. When done, remove chicken from foil and roast/bake for 30 mins at 350 degrees F. Cool or chill chicken before slicing using a very sharp knife.

For the sauce, boil chicken drippings in a pot and add 2 tbsp dissolved cornstarch and half cup of grated cheese. Stir until thick.

Serve hot with cheese sauce or cold with ketchup.