Recipe Manuscript

Gallina Rellena

Name: Gallina Rellena
Prep time: PTPT30M
Cook time: PTPT1H
Yield: 6
Cuisine: American
Ingredients: 1 whole chicken (about 1.5 kg), deboned; 3 eggs, hard-boiled; 100 g cured ham (jamón serrano, prosciutto, or substitute); 50 g pitted green olives; 40 g blanched almonds; 30 g butter or pork lard; 100 ml dry sherry (substitute: dry white wine); Salt and freshly ground black pepper to taste; Kitchen twine for sewing

"Stuffed Hen"

1890

From the treasured pages of La Cocina en el Bolsillo No. 5

Written by Antonio Vanegas Arroyo

Age of Gastronomy (1800 - 1900)American Advanced Dinner Lunch

Original Recipe • 1890

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Gallina Rellena

"Se prepara el picadillo de huevo cocido, jamón, aceitunas y almendras. Se limpia la gallina abriéndola por enmedio y estrayendo con cuidado para no desfigurarla, todos los huesos; se rellena con el picadillo dicho, cosiéndola con hilo fuerte: se unta por encima con manteca ó mantequilla y se pone al horno ó bien en una cacerola con bastante fuego. Para darle mejor gusto, cuando está ya casi dorada, se rocía con vino jerez bueno y un polvito de pimienta."

English Translation

"Prepare the filling with chopped hard-boiled egg, ham, olives, and almonds. Clean the hen by opening it down the middle and carefully removing all the bones without disfiguring it; stuff it with the prepared mixture and sew it up with strong thread. Rub the outside with lard or butter and place it either in the oven or in a pot over a strong fire. To enhance the flavor, when it is almost golden brown, sprinkle it with good sherry wine and a pinch of pepper."

Note on the Original Text

This recipe is written in the direct, action-oriented style characteristic of 19th-century Spanish cookery. It assumes the reader has a basic knowledge of butchering and stuffing poultry—a skill more common at the time. Spelling and vocabulary reflect the era: 'gallina' meaning a mature hen, and 'picadillo' as a minced or finely chopped filling. Instructions like 'cosiéndola con hilo fuerte' (sew with strong thread) would have been obvious for experienced cooks, though nowadays, kitchen twine suffices. The language is concise, focusing on essential steps rather than precise measurements, which modern adaptations must clarify.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 5 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 5 (1890)

You can also click the book image above to peruse the original tome

Writer

Antonio Vanegas Arroyo

Era

1890

Publisher

Unknown

Background

A delightful volume from the famed series 'Cocina en el bolsillo,' this pocket-sized cookbook serves up an enticing collection of recipes, guiding readers through a flavorful journey of culinary creations from the late 19th century.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

Gallina Rellena, or stuffed hen, appeared in 'La Cocina en el Bolsillo No. 5,' published in 1890 by Antonio Vanegas Arroyo, a prolific Mexican printer and publisher renowned for democratizing culinary and popular knowledge with his pocket-sized booklets. This recipe reflects late 19th-century Mexican household cuisine: European influences (jamón, olives, almonds, sherry) paired with local techniques and produce. It was designed for special occasions, showcasing both resourcefulness (using every part of the hen) and celebratory flair. These booklets were aimed at urban middle-class cooks eager to impress with cosmopolitan dishes, translating luxury ingredients into accessible home kitchen fare.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the period would rely on simple yet effective tools: a sharp kitchen knife for boning the bird, strong sewing needles and thick thread (or sometimes thin string) for stitching up the stuffed hen, a mortar and pestle for crushing almonds (if needed), and a heavy iron pot or Dutch oven for roasting over a wood or charcoal fire. Ovens were rare, so a lidded cazuela atop coals or hung over the hearth was common. Large serving platters displayed the finished dish in all its golden, aromatic glory.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

1 whole chicken (about 3.3 lb), deboned
3 eggs, hard-boiled
3.5 oz cured ham (jamón serrano, prosciutto, or substitute)
1.75 oz pitted green olives
1.5 oz blanched almonds
1 oz butter or pork lard
3.5 fl oz dry sherry (substitute: dry white wine)
Salt and freshly ground black pepper to taste
Kitchen twine for sewing

Instructions

First, prepare a filling by finely chopping 3 hard-boiled eggs, 3.5 ounces of cured ham (such as jamón serrano or prosciutto), 1.75 ounces of pitted green olives, and 1.5 ounces of blanched almonds.
Mix these together to make a savory picadillo.
Take one whole chicken (about 3.3 pounds) and carefully debone it: start from the breast, making a slit lengthwise, and gently work out the bones while keeping the skin and meat intact.
Fill the cavity with the picadillo, then sew the opening shut using strong kitchen twine.
Brush the surface generously with 1 ounce of melted butter or pork lard.
Roast the chicken in a preheated oven at 350°F (180°C) for about 50-60 minutes.
Alternatively, place it in a heavy pot over medium-high heat, turning to brown all sides.
When the chicken is golden, baste it with 3.5 fluid ounces of good quality dry sherry and sprinkle with freshly ground black pepper.
Continue cooking until the skin is richly colored and fragrant.

Estimated Calories

450 per serving

Cooking Estimates

It takes about 30 minutes to prepare the chicken and filling. Cooking takes around 60 minutes in the oven. Each serving has about 450 calories, and this recipe serves 6 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.