Rellenong Manok (Stuffed Deboned Chicken)

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Here’s a repeat of this recipe that I’ve posted awhile back.. hope you enjoyed and continue to do and to repost it again here… – Rellenong Alimango (Stuffed Crab) and Rellenong Bangus and hope that you all are enjoying all this recipes I’ve shared of our cuisine Filipino style! =)

Now for the next recipe…Rellenong Manok (Stuffed deboned Chicken) this is one that I’ve not tried and hope to make soon! Thanks goes to Philippines Foods & Recipes!

Rellenong or Relyenong manok is a popular dish in the Philippines. It was always served and cooked during important Filipino occasions like Christmas dinner, birthdays and fiestas as well.

Relyenong manok is a kind of chicken recipe wherein, the chicken is deboned then stuffed or filled with different ingredients. I admit that it’s not that easy to remove the bones of the whole chicken without damaging the skin of it but once you have done it, everything becomes easier since all you have to do is place the stuffing inside the whole chicken .

See below the recipe and the procedure in preparing and cooking rellenong manok.

Rellenong Manok Ingredients:

* a large whole deboned chicken (2 kg. in weight)
* 1/2 kilo of ground pork or chicken meat
* 1 finely chopped onion
* 1/2 c. of finely sliced onion leaves
* 1 finely chopped chorizo de bilbao
* 2-3 tbsp. of sweet pickle relish
* 3 hard-boiled eggs – shell removed
* 1 egg, beaten
* 3 slices of day-old bread, cut into small pieces and soaked in 2 tbsp. of milk
* salt and pepper to taste

Rellenong Manok Cooking Instructions:

1). Season the deboned chicken inside and out with salt and pepper. Put it in a fridge and let it stay there for few hours.

2). Mix together the onion, onion leaves, sweet pickle relish, ground chicken or pork, chopped chorizo de bilbao, beaten egg and bread. Season with about a teaspoonful of salt and half a teaspoonful of ground pepper. This will be used for the stuffing.

3). Remove the chicken from the fridge. Lay it flat on a large plate, breast side up. Fold the neck skin and tuck it underneath. Spoon the stuffing into the cavity. When half the stuffing is in, take the hard-boiled eggs and arrange them in a row along the middle of the cavity. Spoon the remaining stuffing in.

4). Pull the skin on the tail end so that very little of the stuffing is exposed.

5). Carefully slide the stuffed chicken onto the roasting rack. Roast in a preheated 170ºC oven for 1 hour and 20 minutes.

6). Remove from the oven and cool for at least 15 minutes before slicing.