angeliCOOKS #1: Chicken Relleno

In our school, my technology and livelihood education is the strand Cookery.

Our last performance for this grading was to cook Chicken Relleno. Original photo. Photo taken on January 8, 2017.

Here is a recipe that I grabbed from: https://www.kawalingpinoy.com/rellenong-manok/

Rellenong Manok is a deboned whole chicken stuffed with a meat mixture and then baked until golden crisp. Impressive as it's delicious, it's the perfect dinner entree your guests will be craving about!

Ingredients

• 1 (4 to 5 pounds) whole chicken, deboned
• 1/2 cup calamansi or lemon juice
• 2 tablespoons soy sauce
• 1/8 teaspoon pepper
• 3 hard boiled eggs, peeled
• 1/4 cup mayonnaise
• 2 tablespoons butter, melted
  For the Meat Stuffing
• 1-1/2 pounds ground pork
• 1 cup crushed pineapple, drained
• 1 onion, peeled and grated
• 1 large carrot, peeled and shredded
• 1/4 cup bread crumbs
• 1 cup sharp cheddar, shredded
• 1 cup raisins
• ¼ cup banana ketchup
• 3 eggs, beaten
• 2 teaspoons salt
• 1 teaspoon pepper

Instructions

1. In a large bowl, combine calamansi juice, soy sauce and pepper. Marinate chicken in mixture for about 1 hour (under refrigeration), turning chicken occasionally. Drain chicken well and pat dry.

2. In a large bowl, combine ground pork, pineapple, onion, carrots, bread crumbs, cheese, raisins, ketchup and beaten eggs until well-distributed. Add salt and pepper and combine well.

3. Through the lower opening, spoon half of the stuffing into the chicken. Insert the boiled eggs, positioning at the center line of chicken. Fill the chicken with the remaining half of the stuffing mixture.

4. Sew the neck and lower openings of the stuffed chicken. With a paper towel, gently wipe down the surface of chicken to remove stray bits and pieces of the meat stuffing. Tie legs together with kitchen twine.

5. Liberally brush the surface of chicken with mayonnaise.

6. Carefully transfer onto a lightly-greased roasting pan, tucking wings close to the body of the chicken to prevent them from burning before chicken is cooked through.

7. Roast in a 375 F oven for about 1 1/2 hours, occasionally brushing with mayonnaise. At the last 20 minutes of cooking, liberally brush skin with butter and continue to roast until internal temperature reaches 165 F and skin is golden brown.

8. Remove from heat and let stand for about 10 to 15 minutes before slicing. This will help re-distribute flavorful juices and to allow stuffing to set. Serve with ketchup or gravy.