Rellenong Manok – Stuffed Chicken for Celebrations
Filipino rellenong manok feels a little extra, doesn’t it? Like just the idea of a whole stuffed chicken sitting on the table screams celebration. You’ve seen those family parties — everybody waiting for the first slice, and maybe sneaking a bite before the pictures even finish. Honestly, if you’re curious why folks obsess over festive Filipino recipes, look no further. If I had to pick one dish for major events, this is it: hassle, glory, and nostalgia in one giant roasted chicken. Oh, and hey, if you’re into family-style classics, these kid-friendly Filipino recipes or some unique adobo variations might tickle your taste buds, too. 
What is rellenong manok?
Time for real talk. Filipino rellenong manok is not your regular roast chicken. It’s a party beast. The chicken gets totally deboned (yep, fingers will be sore) and stuffed to bursting with a mish-mash of really Filipino savory flavors. Sausage. Chopped boiled eggs. Ground pork. Veggies. Raisins sometimes, if you’re bold. With all that jazz, the skin crisp roasts shut and holds the treasure inside.
I used to think this was restaurant-only stuff as a kid. You see rellenong manok on the buffet table during huge holidays, at weddings, those one-off birthdays when Tito actually splurges, or New Year’s Eve (because, why not start the year bold, right?). It’s not an everyday type meal, but maybe that’s why it’s so special.
One more thing. Don’t stress if the chicken looks slightly lumpy or the stuffing peeks out. That’s the “I made this at home” badge of honor. Perfection isn’t required (I promise), just lots of love and a little patience.
“My first rellenong manok was nowhere near pretty, but everyone went for seconds. That’s all that mattered. Still my mom’s favorite memory of my cooking.” – Carlo D., Manila
Preparing whole chicken
Okay, deep breath. Prepping your chicken is the only tricky bit, but you can do it. The goal is to keep the skin as intact as possible. That way, when you roast, all those juices stay locked inside.
I usually start with a smallish chicken (like, under 3 pounds). Helps keep things manageable. Use a sharp knife, trace along the backbone, and then work your way around the body, nudging bones free little by little. You don’t have to be a surgeon! Small tears can happen. Sometimes I even use kitchen scissors because, real talk, my knife skills have limits. Just make sure you pull out all the bones, including the drumsticks, but leave the wings mostly intact or folks might side-eye you (nobody wants a wingless bird). Oh, and do not throw away the bones! Keep them for soup, they’ll make your next tinola epic.
Cleaning the skin is oddly satisfying. Run your hand gently between the skin and the meat, just loosening things up. Pat it dry, sprinkle salt, and leave it to chill while you work on the stuffing.
Patience is your friend. Messy spots are fine (everyone pretends theirs is perfect, nobody’s is). This is a family thing, not a food magazine event, right?
Making stuffing
Stuffing is where you get to play. Everyone’s relleno is a little different, but the basics:
- Ground pork. Gotta have it, or another sweet-savory meat like longganisa.
- Chopped veggies like carrots, bell pepper, and green peas because color = happy.
- Hard-boiled eggs (sliced lengthwise so they look nice in the cross-section).
- Sausage slices or canned chorizo for that salty punch.
Fry the ground meat in a big pan with onion and garlic. Toss in your chopped veggies. Add raisins if you’re brave. When everything’s cooled, mix with an egg and breadcrumbs to bind. Taste before shoving inside the chicken. You want it on the bold (a.k.a. salty and a bit sweet) side, since the chicken soaks up some flavor.
Half my family fights over whether hotdog slices should go in, honestly. Add them if you’re team hotdog. If not, ignore my cousin.
Stuffing and baking
Confession: this part gets messy, but it’s more fun that way. Take your deboned chicken and start packing the stuffing inside. You want it full, but not so overstuffed that it explodes. Add those pretty boiled eggs and sausage slices in the middle. After stuffing, use a needle and strong thread (honestly, dental floss works in a pinch) and sew or pin up the opening.
Rub the skin with butter and a little soy sauce. Sometimes I brush on a mix of calamansi juice and oil, just to make it gold when it bakes. Then it needs to roast (around 350F or 175C) for roughly 1 to 1.5 hours. You want the skin blistery brown and the inside bubbling hot. It smells incredible. Stay nearby so you can mop up drippings or baste a little more for that five-star look.
Half the challenge is waiting for it to cool off enough to slice. If you’re impatient like me and the stuffing oozes out on your first try, just scoop it up and pretend that’s the new “deconstructed” style.
Serving with sauce
You could eat rellenong manok just plain, but sauce is what pulls the whole thing together. Honestly, the gravy is where memories get made. My Lola used to make a smooth liver sauce (think Filipino lechon sauce), but you can also do:
- Mushroom gravy (the canned stuff, or level up with scratch)
- Tomato sauce with a little sugar and garlic for that sweet-savory hit
- Simple pan drippings thickened with cornstarch if you’re in a rush
- Classic lechon sauce (if you like that tang)
Ladle the sauce right over sliced medallions of chicken and stuffing. If you’ve got picky eaters, serve a couple sauce options at the table. More choices equals fewer complaints!
Want to balance your table with side dishes? Check out garlic sinangag or go bold with classic Filipino goto. Both make parties seriously next level.
Party presentation
Here’s the showstopper part. Lay the whole rellenong manok right in the center of your table. I like to slice it at the table so everyone oohs and ahhs over the cross-section (especially those bright egg yolks and sausage). Use a sharp knife, go slow so the slices hold together.
Some quick serving ideas:
- Sprinkle chopped parsley, green onions, or even fried garlic on top for color.
- Arrange extra boiled egg slices or fresh tomatoes on the plate.
- Missing carbs? Serve with pancit, rice, or bread on the side.
- Save leftovers! Sandwiches the next day are magic.
The best bit? It reheats really well the next day (assuming there’s any left). Presentation helps, but all that matters is the taste and the moment. Nobody remembers a lopsided chicken after a big family laugh.
Holiday tradition
Nearly every Filipino family has a rellenong manok story. Mine? My lola would always insist we include it every Noche Buena, no excuses. It’s a little like a badge—the bigger the relleno, the more you’re celebrating. Sometimes, someone new gets “promoted” and has to make it for the first time, which is sort of hilarious and stressful at once.
There’s just something about bringing out a whole stuffed chicken that makes ordinary dinners feel like a feast. Friends dropping by? Suddenly a party. January, July, doesn’t matter—rellenong manok will always feel festive.
If you want to try your hand at a related dish, give rellenong bangus a whirl—or just dive deeper into your own Filipino food adventure! In fact, healthy Filipino recipes are popping up everywhere, even for classics like this—so don’t be shy about tweaking for your family.
So, is rellenong manok worth the hassle? Every. Single. Time.
Craving a step-by-step or want to see relleno in video action? Swing by this recipe at Kawaling Pinoy’s Rellenong Manok for solid visuals, or check out the researched video guide if you learn best with someone talking you through it. Interested in more regional details about making this masterpiece at home? Delishably’s guide covers those, too. Give it a try, and let me know if you manage to not sneak a sample before serving—because honestly, I never make it that far.
Rellenong Manok
Ingredients
For the chicken
- 1 whole whole chicken, under 3 pounds Smallish chicken helps keep things manageable.
- to taste salt For seasoning the chicken.
For the stuffing
- 1 pound ground pork The primary meat for stuffing.
- 1 medium onion, chopped For flavor in stuffing.
- 3 cloves garlic, minced For flavor in stuffing.
- 1 cup carrots, chopped For color and texture.
- 1 cup bell pepper, chopped For color and flavor.
- 1 cup green peas For color and texture.
- 3 hard-boiled eggs, sliced For stuffing.
- 1 cup raisins Optional for sweetness.
- to taste hotdog slices Optional, based on personal preference.
- 1 egg beaten For binding the stuffing.
- 1 cup breadcrumbs For binding the stuffing.
For the seasoning
- to taste soy sauce For rubbing onto the chicken.
- to taste butter For rubbing onto the chicken skin.
- 1 tablespoon calamansi juice Optional for added flavor during roasting.
Instructions
Preparation
- Debone the chicken carefully, keeping the skin intact, and remove all bones except the wings.
- Clean the skin by loosening it from the meat and pat it dry. Sprinkle with salt.
- Set the chicken aside while you prepare the stuffing.
Making stuffing
- In a large pan, fry the ground pork with onion and garlic until cooked.
- Add chopped vegetables and optional raisins. Let the mixture cool.
- Mix in beaten egg and breadcrumbs to bind the stuffing. Season to taste.
Stuffing and baking
- Stuff the deboned chicken with the stuffing mixture, adding boiled eggs and sausage slices in the center.
- Sew or pin the opening of the chicken closed.
- Rub the skin with butter and soy sauce, then roast in the oven at 350°F (175°C) for 1 to 1.5 hours.
- Baste occasionally until the skin is blistery brown and bubbly.
Serving
- Slice the chicken and serve with preferred sauce.
- Garnish with parsley, onions, or garlic.
