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Rellenong Manok and How to Remove Chicken Bone

Rellenong Manok Stuffed Chicken for Christmas or Thanksgiving Filipino Roasted Chicken

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


  • 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


  • 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


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