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Rellenong Manok and How to Remove Chicken Bone
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5 from 1 vote

Rellenong Manok Stuffed Chicken for Christmas or Thanksgiving Filipino Roasted Chicken

Rellenong Manok Stuffed Chicken. Detailed and clear 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