Rellenong Manok Recipe (Stuffed deboned Chicken)

December 23, 2007
(Last Updated On: December 23, 2007)

Rellenong Manok or Stuffed deboned chicken is still an all-time Filipino favorite. Probably the best way to display one’s culinary skills is by being able to debone a chicken without breaking its skin.





 

Estimated cooking time: 2 hours

 

Rellenong Manok Ingredients:

  • [singlepic=69,240,180,,right]1 whole chicken, deboned with shape kept

  • 2 tablespoons calamansi juice

  • 2 tablespoons soy sauce

  • 1 1/2 tablespoons sugar

    Stuffing

  • 1/2 kilo ground pork

  • 1/2 cup bacon, diced

  • 1 cup ham, diced

  • 1 can Vienna sausage, drained and sliced

  • 1/4 cup sweet green peas

  • 1/4 cup carrots, minced

  • 1/4 cup breadcrumbs

  • 1/4 cup pickle relish

  • 1/4 cup raisins

  • 1/2 cup cheddar cheese, grated

  • 5 whole eggs, beaten

  • 1/2 cup butter

  • 2 tablespoons soy sauce

  • 1 tablespoon sugar

  • Salt and pepper to taste

Rellenong Manok Cooking Instructions:

  • Marinate chicken in calamansi juice, soy sauce and sugar.

  • In a bowl, mix all stuffing ingredients well.

  • Stuff the chicken in all parts.

  • Sew the cavity opening and truss the chicken.

  • Wrap chicken in aluminium foil.

  • Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked.

  • Open the foil an rub chicken with butter and put back in oven until golden brown.




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  • emjoven

    September 16, 2008 at 10:29 pm

    hi Ian, here’s an article on how to debone the chicken https://www.pinoyrecipe.net/how-to-de-bone-a-whole-chicken/

  • ian llana

    September 10, 2008 at 5:02 am

    question… how do you deboned the chicken? do you have any style on how to deboned?