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5 from 1 vote

Rellenong Manok Stuffed Chicken for Christmas or Thanksgiving Filipino Roasted Chicken

Author: Shobee

Ingredients

  • 2 cups crush/ ground Crouton I used garlic flavor in mine
  • 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 crushed
  • 1 small onion
  • 3 tbsp cooking oil
  • 3 boiled egg
  • 1 whole chicken deboned
  • For Brining:
  • 1 lemon
  • salt
  • pepper

Instructions

  • Chicken Preparation:
  • Using a scissor or a knife cut the chicken at the back . Debone chicken. I found that it was easier to slice the chicken at the back. Leave the thigh and wing bones.This will give shape to the chicken.
  • Let the chicken brine in the ref for 4 hours or more.
  • When ready to cook, drain the brined chicken and dry with a kitchen towel or paper towel to remove excess water.
  • For the stuffing preparation:
  • 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 refrigerator for an hour or two.
  • Boil the egg and remove the shell. Set aside.
  • When Ready to Cook:
  • Place the stuffing on the chicken. And place the boiled egg on top.
  • Suture the chicken or use a skewer to seal the chicken and wrap it in a 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
  • Serve and Enjoy!

Notes

To Brine:
Get a deep bowl, big enough to submerge the deboned chicken. Add in 2 tbsp or more, 1 lemon and lots of pepper. Leave in the ref for 4 hours or overnight.