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Rellenong Manok (Filipino Stuffed Chicken with Pork)

Rellenong Manok (Filipino Stuffed Chicken with Pork) is a chicken recipe made with Fryer, Calamansi Or Fresh Lemon Juice, Soy Sauce, Pork, and Eggs. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1
• 1 tbsp
• 3 tbsp
• 4 slice
• 1
• 2
• 1/3 cup
• 1/4 cup
• 1/4 cup
• 1/2 cup
• 3

Method (preview)

1. 1

   Debone the chicken.

2. 2

   Loosen the wing drummette and thigh bones from their sockets.

3. 3

   Remove all excess fat and the tail.

4. 4

   Be careful not to break the skin.

5. 5

   Slit the back of the chicken with a small sharp knife.

6. 6

   Cut as close to the bone as possible to separate the meat from the bones.

7. 7

   Hold the end of the thigh bone and scrape the meat off the thigh and the leg bone, leaving the end of the drumsticks attached.

8. 8

   Take a cleaver and chop off the bone from the end of the drumstick.

9. 9

   Do the same w/ the other leg.

10. 10

    Remove the wing drummetes and leave the other wing bones in.

11. 11

    The meat and skin should be in one piece.

12. 12

    If small pieces of meat comes off, dont worry, you can always stuff it back in.

13. 13

    Save bones and make chicken stock out of it.

14. 14

    It should now resembe a spineless chicken who ate too much.

15. 15

    Arrange the chicken on a roasting rack and add water to the pan underneath.

16. 16

    Bake at 350 degrees for about 1 hour and 15-30 minutes.

17. 17

    To prepare the gravy, drain the drippings from the pan and separate the grease.

18. 18

    Reserve about 2 tbsp of the grease and dispose of the rest.

19. 19

    In a small pan, heat the reserve grease over medium heat and add 2 heaping tbsp of flour.

20. 20

    Mix until it forms a paste.

21. 21

    Stir in the rest of the drippings. and cook over low heat until hot.

22. 22

    If it's too thick, add chicken stock.

23. 23

    To serve, transfer the chicken to a large serving platter and remove the thread from the back. Slice into 1/2 thickness and garnish.

24. 24

    Serve the gravy on the side.

25. 25

    Same procedure as above, except that the wing tips are cut off and all the bones are removed.

26. 26

    Stuff the chicken as above and form into a roll.

27. 27

    Wrap the chicken tightly in aluminum foil and simmer in chicken broth for about 1 hour.

28. 28

    Embutido (pork roll)

29. 29

    Same ingridients as the stuffing but instead of chopping the sausages, cut them into halves, lengthwise and the eggs into quarters.

30. 30

    Mix all the ingredients except for the hardboiled eggs adn sausages.

31. 31

    Divide the stuffing into two and form into logs w/ the eggs and sausage arranged in the center of each roll.

32. 32

    Wrap tightly in foil and either bake at 350 degrees for about an hour and 15 m. or simmer in a big pot w/ about an inch of water for an hour.

33. 33

    To serve, remove the foil and slice it diagonally.