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Saturday, December 31, 2011

Rellenong Manok

A festive way of cooking whole boneless chicken for occasion like New Year.

Rellenong Manok is a deboned whole chicken stuffed with yummy meat mixture and baked until golden brown. Making this dish takes effort but definitely the end product is worth it. Yummy!

1 whole chicken, deboned
2 tbsps calamansi juice
2 tbsps soy sauce
salt and pepper

1/2 kilo ground chicken
1 cup ham, diced
1 medium sized carrots, minced
4 pieces of sliced bread cut into cubes dipped in milk
1 can Vienna sausage, drained and sliced
1/4 cup sweet green peas
1/3 cup raisins
1/2 cup cheese, cut into small cubes
2 eggs, beaten
2 tbsp soy sauce
1 tbsp sugar
salt and pepper to taste
melted butter

Marinate chicken in calamansi juice, soy sauce, salt and pepper overnight in the refrigerator.

In a bowl, mix all stuffing ingredients. Stuff chicken then sew the cavity opening and tie the wings and leg. Wrap chicken in aluminium foil. Heat oven at 350 degrees Fahrenheit and bake breast-up for an hour or until chicken is cooked. Open the foil. (This is how the chicken will look)

Rub chicken with butter and put back in oven until golden brown.

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