Mixture:
2 cups of wheat flour
120g of butter or margarine cut into small pieces, well chilled (1/2 cup)
1 tablespoon of salt
4 tablespoons of cold chicken broth, cut into small pieces
4 to 6 tablespoons of cold water
Fillling:
1 whole chicken or gallina, about 2kg
1 large onion, peeled and cut into quarters (170g)
1 bunch of fresh parsley with leaves
1 sprig of thyme with leaves
1 egg yolk mixed with 1 tablespoon of cream
10 medium-sized garlic cloves with green tops, cut in half lengthwise and then into 2cm pieces (735g)
125g of cooked defatted pork tongue, sliced thinly (optional)
1 teaspoon of chopped fresh parsley
Mixture:
2 cups of wheat flour
120g of butter or margarine cut into small pieces, well chilled (1/2 cup)
1 tablespoon of salt
4 tablespoons of cold chicken broth, cut into small pieces
4 to 6 tablespoons of cold water
Fillling:
1 whole chicken or gallina, about 2kg
1 large onion, peeled and cut into quarters (170g)
1 bunch of fresh parsley with leaves
1 sprig of thyme with leaves
1 egg yolk mixed with 1 tablespoon of cream
10 medium-sized garlic cloves with green tops, cut in half lengthwise and then into 2cm pieces (735g)
125g of cooked defatted pork tongue, sliced thinly (optional)
1 teaspoon of chopped fresh parsley
Place the chicken, onion, thyme, and salt in a large saucepan
Cover with cold water to cover the chicken by about 2cm
Bring to a boil, then reduce heat and simmer for about 30 minutes or until the chicken is tender but not falling apart
Remove the chicken from the pan and set it aside
Strain the broth through a fine-mesh sieve, pressing on the solids with the back of a spoon
Discard the solids and reserve the broth
Remove any excess fat from the surface
Add the garlic cloves to the reserved broth and simmer for 15 minutes or until they're tender
Remove the skin from the chicken and pull it apart into shreds
Cut the meat into 2cm pieces and arrange them at the bottom of a baking dish
Pour some of the garlic-infused broth over the meat, then sprinkle with salt
If using, place sliced pork tongue on top
Dust the top with chopped fresh parsley
Poke a small hole in the center of each piece of dough and fill it with a spoonful of the chicken mixture
Bake at 200°C for about an hour or until the crust is golden brown.
