Rellenong Manok Stuffed Chicken. Detailed and clear instruction to make Rellenong Manok for Christmas and Thanksgiving Feast.

RELLENONG MANOK (FILIPINO STYLE STUFFED CHICKEN)

When I was in the Philippines, I did not really hear about Rellenong Manok. I only heard its fish counterpart which is Rellenong Bangus. So when I saw this recipe in Adora’s Box, I was curious and got myself into ” baking mode”. The most difficult part of this meal is the deboning of the chicken which I made easier for you with this How to Debone Whole Chicken Post.

I cut the chicken through the back using a sharp knife but I think using a pair of kitchen scissors is the easier way to do it. I had some croutons in my freezer so I used that as the stuffing base instead of the bread crumbs. Actually, I changed the recipe on whatever I got in my pantry.

For the chorizo, I used Chinese sausage- which is easily available in our Asian market. I also used Bratwurst sausage to add more taste to the stuffing. I brined the chicken for 4 hours and when we arrived from church, I started working on getting done with the meal.

The stuffing was different from the stuffing they have here in the US. It has a very authentic Filipino taste. Our Filipino dishes always have a variety of flavors to them and each ingredient’s unique taste and texture complement each other. This will be a subject of discussion at your dinner table because it is deliciously unique. The addition of raisins in the stuffing makes this recipe unforgettable. The Chinese sausage tied all the taste into a very well-laid-out combo of sweetness and saltiness. A week after tasting this meal, you will be thinking, “How did that symphony of tastes come about?” It will stir curiosity in your taste buds. For me, at least. I say this is worth the time and effort you put into it. This meal is so delicious!

Rellenong Manok Filipino Style Stuffed Chicken with Video. Make this stuffed chicken well with a filling recipe and a way to debone the chicken.

Rellenong Manok (Filipino Style Stuffed Chicken) Ingredients

2 cups crush/ ground Crouton
2 bratwurst sausage slice into small pieces
2 Chinese style sausage slice into small pieces
2 stalk celery minced
1/3 cup figs or raisins
7 cloves garlic
1 small onion
3 tbsp cooking oil
3 boiled egg
1 whole chicken deboned

How to Cook

Brine is when you put the chicken in a bowl with water, lemon, and salt. And leave it in the fridge overnight or for 4 hours.

Boil the 3 eggs. Set aside for later.
Place the oil, garlic, and onion in a large bowl and microwave for 3 minutes

Add in ingredients ground crouton, bratwurst, sausage, celery, raisins, and garlic mix thoroughly

Cover and leave in the fridge for an hour or two.

Place the stuffing on the chicken. And place the boiled egg on top

Bake at 325 for an hour then change oven setting to 350 and bake for another 1 1/2 hours or until meat temperature says 190

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Rellenong Manok Stuffed Chicken. Detailed and clear instruction to make Rellenong Manok for Christmas and Thanksgiving Feast.

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Author: Shobee

Ingredients

2 cups crush/ ground Crouton
2 bratwurst sausage slice into small pieces
2 Chinese style sausage slice into small pieces
2 stalk celery minced
1/3 cup figs or raisins
7 cloves garlic
1 small onion
3 tbsp cooking oil
3 boiled egg
1 whole chicken deboned

Instructions

Using a scissor or a knife cut the chicken at the back. (I find it easier to slice the chicken from the back) Debone chicken. Leave the thigh and wing bones; this will give shape to the chicken.
Brine the chicken in salt and water with one whole lemon, overnight or for four hours
Boil the 3 eggs. Set aside for later.
Place the oil, garlic and onion in a large bowl and microwave for 3 minutes
Add in ingredients 1 to 5 and mix thoroughly .Cover and leave in the fridge for an hour or two.
Place the stuffing on the chicken. And place the boiled egg on top
Suture the chicken or used a skewer or tie the chicken with a straw and cover with tin foil
Bake at 325 for an hour then change oven setting to 350 and bake for another 1 1/2 hour or until meat temperature says 190

Video

Notes

Brine is when you put the chicken in a bowl with water, lemon and salt. And leave it in the fridge overnight or for 4 hours

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Welcome!

Hi, my name is Shobee. Welcome to The Skinny Pot, where we cook Easy Recipes from the available ingredients from our pantry and fridge! We’re your go-to source for simple and delicious recipes that make the most of what you already have at home. Talk about the pantry challenge. Read more...