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Rellenong Manok

A festive Filipino dish featuring a whole deboned chicken stuffed with flavorful ingredients, perfect for celebrations and gatherings.
Prep Time1 hour
Cook Time1 hour 30 minutes
Total Time2 hours 30 minutes
Course: Dinner, Main Course
Cuisine: Filipino
Keyword: Filipino Recipe, Holiday Tradition, Party Food, Rellenong Manok, Stuffed Chicken
Servings: 6 servings
Calories: 450kcal

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.

Notes

Leftovers can be enjoyed in sandwiches. Serve with side dishes like garlic sinangag for a complete meal.