Rellenong Manok is a festive Filipino dish which is basically a roasted stuffed boneless chicken. Yes it’s boneless, but only in the cavity, wings and legs still have bones intact.
The name Rellenong Manok iterally means “Stuffed Chicken”. “Relleno” is the Spanish word meaning filled or stuffed; and “Manok” is the Tagalog word for chicken. So for this festive dish the body of the bird is painstakingly de-boned and only the wings and legs remain intact. Because of the stuffing the chicken retains it’s shape when done, giving it a very nice presentation at any fiesta table.
The chicken is de-boned by cutting the breast side, removing the bones and sewing them back together. Another way would be by removing the bones by hands carefully from the cavity without cutting the chicken. Cooking this dish is best suited for special occasions because the procedure involved is a little tedious. De-boning the chicken requires some skill and patience. Stuffing it with the meat mixture is easy enough but, you have to insure that the chicken is well sewn so the contents won’t spill.
This is my version of Rellenong Manok (Stuffed Chicken) Filipino Recipe.
Here’s a video by Nides showing you how to de-bone a chicken!
1 whole chicken, shape kept and de-boned
2 tbsp. soy sauce
1 1/2 tbsp. sugar
2 tbps. calamansi or lime juice
1/2 kg. ground pork
1 can vienna sausage, drained and sliced
1/2 cup bacon, diced
1 cup ham, diced
1/4 cup carrots, minced
1/4 cup sweet green peas
3-5 whole eggs, hard boiled, peeled
1/2 cup cheddar cheese, grated
1/4 cup pickle relish
1/4 cup breadcrumbs
1/4 cup raisins
2-3 tbsp. soy sauce
1/2 cup butter
1 tbsp. sugar
1 tbps. salt or salt to taste
¼ tsp. pepper or pepper to taste
Marinate chicken in soy sauce, sugar and calamansi juice (lime juice) then set aside.
Mix all the remaining stuffing ingredients well in a bowl.
Stuff the chicken in all parts.
Sew the cavity opening and truss the chicken then 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 and rub chicken with butter and put back in the oven until golden brown.
Every now and then I find myself with unexpected guests and need to throw something together that’s quick and easy. Here’s a quick mushroom popper recipe that requires just 3 ingredients and you can make in 3 easy steps.
These mushroom poppers make great appetizers with cocktails, or you can use them as a side or garnish with any type of grilled or roasted meat. They are not only easy to make and versatile, they’re really good too!
Best of all they aren’t fried, they are baked! Making them a healthier alternative to the fried and battered versions. Baking them also means less mess to clean up. No oil spatters on the stove, or any where else in the kitchen!
I like baking just about everything on parchment covered baking pans for easy clean up. It’s also handy when you need to re-use the same pan for another batch. Parchment paper eliminates washing baking sheets and pans between batches. Just slide the parchment paper, food and all, off the baking sheet to let cool on the counter or rack. Place a new sheet of parchment paper on the pan and you’re set for your next batch!
1 container of fresh mushrooms – rinsed and patted dry with paper towel
1 egg slightly beaten
1/2 cup Italian flavor breadcrumbs
1. Dip each mushroom in egg
2. Dip egg coated mushroom in breadcrumbs – coating well
3. Place crusted mushroom on parchment covered baking sheet and bake at 400 degrees for 20 minutes or until golden brown. For best results turn mushrooms about halfway thru the baking time.