Recipe Manuscript

Gallina Rellena

Name: Gallina Rellena
Prep time: PTPT45M
Cook time: PTPT5H
Yield: 6
Cuisine: American
Ingredients: 1 whole chicken, 1.5–2 kg; 200 g cooked chicken meat (for stuffing), or other poultry; 100 g bacon; 100 g cooked ham; 50 g truffles (or substitute with mushrooms); Salt, to taste; Freshly grated nutmeg, to taste; 60 ml dry sherry; Water, enough to cover chicken; 30 ml vinegar; 1 bouquet garni (parsley, thyme, bay leaf); Olives, for garnish; Capers, for garnish; Radishes, for garnish; Lettuce leaves, for garnish; Kitchen towel (for poaching); Kitchen twine (for sewing the chicken)

"Stuffed Hen"

1910

From the treasured pages of Mexican Cooking Manuscript de Diario del Hogar

Unknown Author

Early Modern Kitchen (1900 - 1930)American Advanced Dinner Lunch

Original Recipe • 1910

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

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

Gallina Rellena

"Pelada y soflamada el ave, se extraen los huesos dándola un corte por la espalda á lo largo del lomo, y se desuella ó separa la piel sin romperla, para lo cual bastará introducir la hoja de un cuchillo por los costados y junto á los huesos, sosteniendo la parte de piel que se vaya despejando, con la mano izquierda, hasta que se haya conseguido extraer los huesos del cuerpo y de las patas hasta que se haya conseguido extraer los huesos del cuerpo y de las patas hasta la articulación. Terminada esta operación se rellenan los huecos que quedan en la gallina con pasta ó picadillo de ave ú otro relleno apropiado, no sin agregar tocino, jamón y trufas, cortado todo en tajaditas cuadradas y sazonadas con sal, nuez moscada y un poco de jerez; se cose la incisión que se haya hecho en el lomo, empleando bramante, á fin de que no se salga el picadillo, y envuelta la gallina en una servilleta se pone á cocer en una olla grande con agua y sal, un poco de vinagre y hierbas de olor. Después de cuatro ó cinco horas de cocimiento, se aparta de la lumbre y se deja enfriar, en seguida se le quita la servilleta, se coloca en la fuente y se adorna con aceitunas, alcaparras, rabanitos y hojas de lechuga; al servirla se le pone salsa española."

English Translation

"After the bird is plucked and singed, the bones are removed by making a cut along the back on the length of the loin, and the skin is removed or separated without breaking it. To do this, insert the knife blade along the sides and near the bones, holding the part of the skin that is being freed with the left hand, until all the bones from the body and legs have been removed up to the joint. Once this is done, fill the hollows left in the chicken with a poultry paste or mince or other suitable stuffing, and don’t forget to add bacon, ham, and truffles, all cut into small square slices and seasoned with salt, nutmeg, and a little sherry. Sew up the incision made in the back with twine so the stuffing does not come out, and wrap the hen in a napkin. Place it in a large pot with water and salt, a little vinegar, and aromatic herbs to cook. After four or five hours of cooking, remove from the heat and let it cool, then remove the napkin. Place the hen on a platter and decorate with olives, capers, radishes, and lettuce leaves; serve with Spanish sauce."

Note on the Original Text

Historically, the recipe is presented as a single dense paragraph, prioritizing practical steps over precise ingredient quantities. Typical of Mexican cookery manuscripts of the era, it presumes a fair degree of culinary skill, referencing processes (like boning and sewing the chicken) with little explicit instruction. Punctuation is sparse, and spelling reflects late 19th-century conventions, with some archaic forms ('á' for 'a', 'ú' for 'u'). Measuring was done by experience rather than standard units, making flavor and texture the cook’s true guide. Modernizing the recipe for today’s kitchen means assigning practical weights and volumes, while staying true to the spirit of the original.

Modern Kitchen Interpretation

Recipe's Origin

Mexican Cooking Manuscript de Diario del Hogar - Click to view recipe in book

Title

Mexican Cooking Manuscript de Diario del Hogar (1910)

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

Writer

Unknown

Era

1910

Publisher

Unknown

Background

A delightful scrapbook of Mexican home cooking, this charming manuscript transforms an English grammar school notebook into a culinary time capsule. Handwritten lessons cozy up to clipped recipes from early 20th-century newspapers, serving up a flavorful blend of educational notes and savory secrets. A true window into the kitchens and tastes of historical Mexico.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This recipe, Gallina Rellena, hails from a fascinating period of Mexican culinary history—just as the long 19th century was drawing to a close and the nation’s elite cuisine was shaped by French, Spanish, and local influences. It was published in a school notebook turned family cookery manuscript around 1910, a time when Mexico’s urban cooks were eager to demonstrate refinement and cosmopolitan tastes. The dish itself draws upon classic European techniques, especially the skill of boning a bird and making a lavish forcemeat stuffing, yet it bows to local touches—such as the use of aromatic herbs and celebratory garnishes. Recipes pasted from newspapers like 'Diario del Hogar' give a glimpse into a world where home cooks and servants alike aspired to grand presentation and hearty flavors at the family table.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks of the era would use a sharp boning knife for the delicate process of removing the chicken’s bones while keeping the skin whole—a test of culinary patience and skill. Needle and sturdy thread (or fine twine) were essential for sewing the incision closed. A large earthenware or metal stockpot was indispensable for gently simmering the stuffed bird. The recipe also called for clean linen—most likely a finely woven kitchen cloth—to wrap the chicken during poaching, keeping its form intact and preventing stuffing from escaping. Hands, knives, and the most basic kitchen implements completed the set.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

45 mins

Cook Time

5 hrs

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, 3.3–4.4 lb
7 oz cooked chicken meat (for stuffing), or other poultry
3.5 oz bacon
3.5 oz cooked ham
1.75 oz truffles (or substitute with mushrooms)
Salt, to taste
Freshly grated nutmeg, to taste
1/4 cup dry sherry
Water, enough to cover chicken
2 tablespoons vinegar
1 bouquet garni (parsley, thyme, bay leaf)
Olives, for garnish
Capers, for garnish
Radishes, for garnish
Lettuce leaves, for garnish
Kitchen towel (for poaching)
Kitchen twine (for sewing the chicken)

Instructions

To prepare stuffed chicken in the modern kitchen, begin with a whole chicken (about 3.3–4.4 lb), thoroughly plucked and cleaned.
Lay the chicken breast side down and, using a sharp boning knife, make a long incision along the backbone.
Carefully remove the bones from the body and legs, working slowly to separate the skin without tearing it.
The skin acts as a casing to hold the stuffing, so maintain its integrity.
Prepare a stuffing by finely chopping cooked chicken meat or other poultry, and mixing it with diced bacon, cooked ham, and, if available, chopped truffles.
Season the mixture with salt, freshly grated nutmeg, and a splash (about 1/4 cup) of dry sherry.
Stuff the chicken cavity with this mixture, shaping it gently.
Sew the incision with kitchen twine to secure the stuffing inside.
Wrap the reconstructed chicken tightly in a clean kitchen towel.
Place it in a large stockpot, cover with water, add a generous pinch of salt, 2 tablespoons of vinegar, and a bouquet garni (a bundle of fragrant herbs, typically parsley, thyme, and bay leaf).
Bring to a gentle simmer and cook for 4–5 hours until tender.
Remove and let cool slightly, then unwrap and present on a serving platter, garnished with olives, capers, radishes, and lettuce leaves.
Traditionally, serve with a classic brown ‘Spanish’ sauce.

Estimated Calories

500 per serving

Cooking Estimates

You will spend about 45 minutes preparing the chicken and stuffing. Cooking takes 4 to 5 hours, as the chicken simmers gently until very tender. This recipe yields enough for 6 servings, and each serving has about 500 calories.

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.