Ingredients:

●chicken – 1 piece,
●salt,
●pepper,
● mayonnaise
For filling
● ham – 100 g,
● hard cheese – 100 g,
●raw eggs – 2 pcs,
● cream – 3-4 tbsp. spoons,
● white loaf – 4 slices,
● Bulgarian pepper – 1 piece,
● parsley – 4 sprigs,
●salt,
●pepper

Cooking:

Wash the chicken and remove the skin from it, leaving the legs and wings.
Separate the chicken meat from the bones and scroll in a meat grinder or chop with a blender.
Soak the loaf in milk and leave to swell.
Cut the ham into cubes or strips.
Grate the cheese on a coarse grater.
Finely chop the greens.
Cut the pepper into cubes. For the filling: mix together minced chicken, squeezed loaf, ham, cheese, bell pepper, herbs, add raw eggs, cream or milk, salt and pepper to taste.
Salt the chicken skin, pepper inside and out, and put the stuffing inside the chicken.
Sew up the hole or chip it with toothpicks.
Grease the chicken on top with mayonnaise, tie the legs and wings with a thread (so that the chicken retains its natural shape).
Grease a baking sheet with mayonnaise or vegetable oil and lay the chicken.
Bake galantine at moderate heat (160-180) for 1.5 hours, periodically pouring over the juice or broth that stands out.
5-10 minutes before readiness, add temperature to get a beautiful fried crust.
You can serve it cold or hot by cutting the chicken into slices.