Updated date:

Rellenong Manok: Filipino Stuffed Deboned Whole Chicken

As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.

Rellenong manok: Filipino stuffed deboned whole chicken

Rellenong manok: Filipino stuffed deboned whole chicken

Relleno is Spanish for filling, and manok is Tagalog for chicken. Rellenong manok, then, is a Filipino stuffed chicken dish.

Since the cavity inside the chicken is small, this dish requires deboning the chicken to increase the space available for the stuffing. After stuffing it with various meats and vegetables, it is then baked and served with gravy. This is like the Filipino version of stuffed turkey. It is served for special occasions because of the time it takes to prepare and cook it. But I think it's well worth the effort.

Cook Time

Prep timeCook timeReady inYields

45 min

1 hour 30 min

2 hours 15 min

8 servings

Ingredients

For the roast:

  • 1/2 cup melted butter
  • 1 whole 2-pound chicken, deboned. refer to YouTube video below

For the chicken marinade:

  • 3 tablespoons soy sauce
  • 2 tablespoons calamansi juice, available at Asian stores

For the stuffing:

  • 1/2 pound cooked ham, chopped
  • 1/2 pound ground pork
  • 2 hot dogs, chopped
  • 1/2 cup raisins
  • 1/4 cup sweet pickle relish
  • 2 raw eggs
  • 2 hard-boiled eggs, quartered
  • 1 teaspoon salt
  • 1 teaspoon ground pepper

For the gravy:

  • 3/4 cup chicken drippings from the pan
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • 4 cloves garlic, chopped

Instructions

  1. Preheat the oven to 350F.
  2. Marinate the whole deboned chicken in the marinade for 3 hours or overnight in the refrigerator.
  3. Combine all the stuffing ingredients in a bowl, except for the hard-boiled eggs.
  4. Stuff the chicken with the filling, but arrange the hard-boiled egg pieces in the center of the chicken.
  5. Sew the chicken opening shut with string.
  6. Wrap the chicken in aluminum foil and place it in a baking dish.
  7. Bake for 1 hour.
  8. Remove foil and continue baking for 30 minutes until golden brown, brushing occasionally with melted butter.
  9. Prepare the gravy by placing pan drippings in a saucepan over medium heat.
  10. Saute the garlic in the pan drippings. Blend in the flour and soy sauce and simmer for about 5 minutes, stirring constantly.
  11. Slice the chicken crosswise and arrange on a serving plate. Serve with the gravy, either on the side or by pouring it on top of the chicken.
This is what calamansi looks like. It's similar to a small, green lime.

This is what calamansi looks like. It's similar to a small, green lime.

How to Debone a Whole Chicken

Variations

  • For a slightly sweeter stuffing, add sugar to the stuffing mixture.
  • Add MSG for an authentic Asian "umami" (savory) flavor.
  • Use any sausages or frankfurters desired.
  • If you can't find calamansi juice, you can substitute lemon juice.
  • Try adding other seasonings, such as garlic powder, ketchup, etc.
  • You can add other vegetables, such as olives.
  • Add grated cheese of your choice.

Calamansi Juice

Comments

Edwin Alcantara (author) from California on August 04, 2020:

I guess stuffed, baked chicken is universal since other cultures have their own versions. Now I'm curious and want to try the Indian version. Thanks Danny.

Danny from India on August 04, 2020:

Superb dish. In India, people also cook and fill chicken whole using herbs, masalas & other condiments. It's a finger-licking dish.