Rellenong Manok Recipe (Stuffed deboned Chicken)

Last Updated on December 23, 2007 by

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

• [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

• 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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