Rellenong Manok (stuffed deboned whole chicken)

A great looking dish perfect for classic occassions such as noche buena, weddings and other special events. The hard part is deboning the chicken where the chicken is ideally left with bones and wings, both the thighs and drumsticks are deboned and stuffed as well. It is either done by cutting through chicken breast and sewing it up again during the stuffing part. You can use a small knife and cut through the meat and bones little by little. After completely deboning the chicken, the stuffing is done by spooning/filling the space through the cavity with stuff like grounded meat, egg etc. a stuff being is chicken embutido. Pat the chicken occassionally to get it into shape.

Main Ingredients:

• 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

Cooking Instruction:

• 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.