Using a sharp knife, cut through the skin and meat along the backbone of the chicken from neck to tail.

Cut off the wing tips.

Carefully separate the meat from the carcass. Start by cutting around the shoulder joints to expose the bones.

Continue scraping the meat away from the rib cage and bones. Debone the legs by cutting around the joints and scraping the meat off.

Once the carcass is fully removed, lay the chicken skin-side down. Remove any remaining small bones or cartilage, like the wishbone.

Cover the chicken with parchment paper and gently pound it with a rolling pin to flatten the meat to an even thickness.

Season the meat side of the chicken with salt, pepper, dried parsley, basil, thyme, and drizzle with olive oil.

Place the deboned chicken on a sheet of aluminum foil. Season the skin side with the same seasonings and set aside.

Place the reserved chicken bones in a pot with water. Bring to a boil and then simmer for about an hour to create a flavorful stock for the gravy.

After simmering, strain the stock to get a clear chicken broth. Set aside for the gravy.

In a large bowl, combine the ground pork, salt, and sugar.

Add the basil, parsley, and thyme to the pork mixture.

In a separate small bowl, whisk together the cream and egg yolks. Pour this mixture over the breadcrumbs and let it soak for a moment.

Finely chop the carrots, red bell pepper, white onion, and garlic using a food chopper, then add them to the ground pork mixture.

Add the soaked breadcrumb mixture to the pork. Mix everything thoroughly with your hands until the mixture becomes sticky.

Add the chopped pickles, raisins, ham, chorizo, and grated cheese to the stuffing. Mix well to combine.

Spread the stuffing mixture evenly over the deboned chicken meat.

Carefully roll the chicken into a tight log, using the aluminum foil to help shape it.

Twist the ends of the foil tightly to seal the roll completely.

Place the wrapped chicken in a baking pan and bake in a preheated oven at 170°C for 45 minutes.

After 45 minutes, remove the chicken from the oven. Carefully open the foil, and brush the top with a mixture of soy sauce, sugar, olive oil, and black pepper.

Increase the oven temperature to 200°C. Return the uncovered chicken to the oven and bake for another 15-20 minutes, or until the skin is golden brown.

In a pan, melt butter over medium heat.

Whisk in the flour and cook for a minute to create a roux, which will thicken the gravy.

Pour in the pan juices from the baked chicken, scraping up any browned bits from the bottom of the pan.

Gradually pour in the chicken stock while whisking continuously to avoid lumps.

Bring the gravy to a simmer and let it reduce until it thickens to your desired consistency. Season with soy sauce and black pepper to taste.

Once the chicken is beautifully browned, remove it from the oven and let it rest for a few minutes before slicing.

Slice the Chicken Galantina and serve it warm with the rich, homemade gravy.