[1][2][3] It is popularly served during Christmas dinner (noche buena) in the Philippines.

[3] Chicken galantina is prepared by first deboning the chicken and seasoning or marinating it with salt, pepper, calamansi (or lemon) juice, patis (fish sauce), and soy sauce.

It is then filled with a mixture of ground pork (giniling), hard-boiled eggs, sausages (like chorizo de Bilbao, chorizo de Macao, or Vienna sausage), and various other ingredients, including, but not limited to: ham, bacon, minced red bell peppers, minced carrots, crushed pineapples, onion, pickle relish, raisins, mushrooms, garlic, paprika, butter, freshly ground black pepper, cheese, flour or soaked white bread, and beaten eggs, among others.

The chicken is then sewn up and wrapped in cheesecloth or aluminum foil (depending on whether it is steamed or oven-roasted, respectively).

If steamed, it is then refrigerated and flattened slightly before being sliced into rolls and served.