From the recipe collection
Rellenong Manok
Whole chicken stuffed with a savoury pork-or-chicken mixture, roasted until golden and fully cooked, then rested for moist meat and stable slices.
- Prep time
- 50 min
- Cook time
- 1 hr 30 min–2 hr
- Yield
- 8–10
- Audio recipe
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Ingredients
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Method
- Pat the chicken dry and rub inside and out with calamansi, soy sauce, and pepper. Refrigerate while preparing the filling.
- Cook onion and garlic in a teaspoon of oil until softened, then cool completely.
- Mix ground meat, cooled aromatics, carrot, raisins, breadcrumbs, egg, and salt just until combined.
- Cook a small test patty and adjust the seasoning.
- Fill the chicken loosely, leaving expansion room. Sew, skewer, or tie the opening and shape the bird evenly.
- Place on a rack, brush with butter or oil, and roast at 180°C.
- Turn the tray if needed and tent loosely with foil if the skin darkens before the centre is done.
- Cook until both the thickest chicken meat and the centre of the stuffing reach 74°C.
- Rest 20 minutes before removing ties and carving; serve with pan gravy or banana ketchup.