Rellenong Manok (Filipino Stuffed Chicken)
Rellenong Manok is a Filipino culinary masterwork where a deboned whole chicken envelops a rich filling of ground pork, melted cheese and sweet-savory elements, creating concentric layers of flavor crowned by golden-brown skin, a dish that elevates poultry to celebration status.
Equipment
- Sharp boning knife (kutsilyo na pag-debone) Essential for careful deboning
- Kitchen twine (pamtali) Secures the chicken's shape
- Meat thermometer Ensures food safety
- Large mixing bowl For marinating and mixing filling
- Roasting pan with rack Allows even heat circulation
- Needle and cotton thread For sewing openings
- Food processor (optional) Makes grinding ingredients easier
- Aluminum foil For tenting if needed
- Pastry brush For even basting
Ingredients
For the Chicken:
- 1 whole chicken 4-5 lbs - Use air-chilled for better texture
- ½ cup calamansi juice or lemon juice
- 2 tablespoons toyo soy sauce
- ⅛ teaspoon paminta black pepper
- ¼ cup mayonnaise
- 2 tablespoons melted butter
For the Stuffing (Palaman):
- 1½ lbs ground pork
- 1 cup crushed pineapple drained
- 1 large sibuyas onion, finely grated
- 1 large carrot carrot, finely shredded
- ¼ cup breadcrumbs
- 1 cup sharp cheddar cheese shredded
- 1 cup pasas raisins
- ¼ cup banana ketchup
- 3 large eggs beaten
- 3 hard-boiled eggs
- 2 teaspoons asin salt
- 1 teaspoon paminta black pepper
Instructions
- Begin by deboning the chicken at room temperature (25°C). Place chicken breast-side down and carefully separate meat from bones while keeping skin intact (Ilagay ang manok nang pataob at maingat na ihiwalay ang laman sa buto habang iniingatan ang balat). Reserve carcass for stock.
- Mix marinade of calamansi juice, soy sauce, and pepper. Marinate chicken in refrigerator (4°C) for 1 hour (Ihalo ang katas ng kalamansi, toyo, at paminta. Ibabad ang manok ng isang oras sa refrigerator).
- While chicken marinates, prepare the stuffing (Ihanda ang palaman): Combine ground pork, drained crushed pineapple, grated onion, shredded carrot, breadcrumbs, cheese, raisins, banana ketchup, beaten eggs, salt, and pepper. Mix thoroughly but gently. Keep mixture cold, below 4°C (Paghaluin nang maingat ang lahat ng sangkap at panatilihing malamig).
- Pat marinated chicken dry. Stuff with half the meat mixture, place hard-boiled eggs in center, then add remaining stuffing (Punasan ang manok at ilagay ang kalahating bahagi ng palaman, ilagay ang matigas na itlog sa gitna, at idagdag ang natitirang palaman). Sew openings closed and tie legs together.
- Preheat oven to 190°C (375°F). Brush chicken with mayonnaise (Pahiran ng mayonnaise ang manok). Place in roasting pan and cook for 1.5 hours (Ilagay sa roasting pan at lutuin ng 1.5 oras).
- In the final 20 minutes, baste with melted butter (Sa huling 20 minuto, pahiran ng tunaw na mantikilya). Check internal temperature reaches 74°C (165°F) for food safety (Siguraduhing umabot sa 74°C ang init sa loob).
- Let rest for 15 minutes before slicing (Palamigin ng 15 minuto bago hiwahin). When reheating, ensure temperature reaches 74°C (165°F) throughout.
Tips from Lola's Kitchen
- Secret sa Pagde-debone (Deboning Secret): Freeze chicken for 30 minutes before deboning - makes it firmer and easier to handle
- Lasa ng Palaman (Filling Flavor): Add 1 tablespoon of finely minced garlic for extra Filipino flavor
- Para Hindi Matuyo (Moisture Control): Place a pan of water in the bottom of the oven while roasting
- Magandang Kulay (Color Enhancement): Add 1 teaspoon of atsuete oil to the mayonnaise for a more golden color
- Mas Masarap na Sauce (Better Sauce): Save the drippings for gravy
Nutrition
Calories: 450kcalCarbohydrates: 15gProtein: 35gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 220mgSodium: 780mgPotassium: 503mgFiber: 2gSugar: 8gVitamin A: 398IUVitamin C: 5mgCalcium: 143mgIron: 2mg
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