Galeto
Roasted chicken (galeto style).
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Restaurante Francescon
Galeto, meaning 'small chicken' or 'young chicken,' has its roots in the Italian immigrant communities of Southern Brazil, particularly in Rio Grande do Sul. Italian immigrants brought their grilling traditions and techniques, adapting them to the local ingredients and culinary landscape. The dish gained popularity in churrascarias (barbecue restaurants) and spread throughout Brazil.
Galeto is deeply intertwined with Brazilian churrasco culture and is a staple in many churrascarias. It represents the communal dining experience and the joy of sharing delicious food with family and friends.
Churrascarias
Galeto is a common offering in Brazilian churrascarias, often served alongside various cuts of beef, pork, and lamb. The rodizio style of service, where waiters circulate with skewers of meat, ensures a constant flow of food and creates a lively atmosphere.
Family Gatherings
Galeto is frequently prepared for family gatherings and celebrations. Its ease of preparation and crowd-pleasing flavor make it a perfect dish for sharing.
Southern Brazilian Cuisine
Galeto represents the strong influence of Italian immigrants on Southern Brazilian cuisine. Other dishes influenced by Italian heritage include pasta, polenta, and various types of salame.
Galeto is characterized by its simple yet incredibly flavorful profile, achieved through careful seasoning and slow roasting.
The primary flavors come from the chicken itself, enhanced by a marinade that often includes garlic, herbs (like parsley and oregano), lemon juice or white wine vinegar, and olive oil. Salt and black pepper are essential. The slow roasting process renders the skin crispy and golden brown, while the meat remains juicy and tender. Some variations include piri-piri (Brazilian chili pepper) for a touch of heat.
Marinating Time
Allow ample marinating time (at least 2 hours, preferably overnight) for the flavors to penetrate the chicken.
Spatchcocking
Consider spatchcocking (butterflying) the chicken to promote even cooking and crispier skin. This involves removing the backbone and flattening the bird.
Cooking Temperature
Roast at a moderate temperature (around 350°F/175°C) to ensure the chicken cooks through without burning the skin. Use a meat thermometer to verify doneness (165°F/74°C in the thickest part of the thigh).
Resting the Chicken
Allow the chicken to rest for at least 10-15 minutes after roasting before carving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Explore additional Traditional dish dishes and restaurants
Explore Traditional dishDiscover top dining spots and culinary experiences in Chapecó.
Explore ChapecóLearn more about the food culture, restaurant scene, and culinary heritage of Brazil.
Explore Brazil