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Rellenong Manok (Filipino Stuffed Chicken with Pork)

1 large fryer (whole)
1 tb calamansi or fresh lemon juice
3 tb soy sauce

4 slices bread soaked milk to moisten and crumbled

1 lb.pork
2 small cans of vienna sausage, chopped (or one large can)
2 eggs
1/3 c raisins
1/4 c sweet pickle relish
1/4 c pimientos (red bell peppers, chopped)
1/2 c grated cheese (edam,cheddar or parmesan)
3 hard boiled eggs, cut in half lenghtwise
salt,pepper, and soy sauce for seasoning

Debone the chicken. Loosen the wing drummette and thigh bones from
their sockets. Remove all excess fat and the tail. Be careful
not to break the skin. Slit the back of the chicken with a small
sharp knife. Cut as close to the bone as possible to separate the
meat from the bones. Start w/ one side of the back and work your
way to the thigh area then on to the breast. Do the same with the
other side, so that the ribcage comes off and only the drumsticks,
thigh and wing bones are left. Hold the end of the thigh bone and
scrape the meat off the thigh and the leg bone, leaving the end of
the drumsticks attached. Take a cleaver and chop off the bone from
the end of the drumstick. Do the same w/ the other leg. Remove
the wing drummetes and leave the other wing bones in. The meat
and skin should be in one piece. If small pieces of meat comes
off, dont worry, you can always stuff it back in. Save bones and
make chicken stock out of it. Soak the chicken in the soy sauce
and lemon juice for about 30 minutes.

In a large bowl, mix all the stuffing ingredients except the hard
boiled eggs. Lay the deboned chicken on a flat surface w/ the back
side up. Fill the chicken w/ the stuffing. starting w/ the legs
and wings, pushing it in so that there are no empty spaces. Put
a layer of stuffing on the breast and arrange the hardboiled eggs
down the center. Put more stuffing on top of the eggs. Sew up
the slit on the back. I use a large needle and a fine dental floss.
It should now resembe a spineless chicken who ate too much.

Arrange the chicken on a roasting rack and add water to the pan
underneath. Bake at 350 degrees for about 1 hour and 15-30 minutes.
If the skin browns too much cover it w/ foil or cover w/ foil at
the beginning and remove it midway.

To prepare the gravy, drain the drippings from the pan and separate
the grease. Reserve about 2 tbsp of the grease and dispose of the
rest. In a small pan, heat the reserve grease over medium heat
and add 2 heaping tbsp of flour. Mix until it forms a paste. Stir
in the rest of the drippings. and cook over low heat until hot.
If it's too thick, add chicken stock.

To serve, transfer the chicken to a large serving platter and remove
the thread from the back. Slice into 1/2 thickness and garnish.
Serve the gravy on the side.



Same procedure as above, except that the wing tips are cut off and
all the bones are removed. Stuff the chicken as above and form
into a roll. Wrap the chicken tightly in aluminum foil and simmer
in chicken broth for about 1 hour.

Embutido (pork roll)

Same ingridients as the stuffing but instead of chopping the
sausages, cut them into halves, lengthwise and the eggs into
quarters. Mix all the ingredients except for the hardboiled eggs
adn sausages. Divide the stuffing into two and form into logs w/
the eggs and sausage arranged in the center of each roll. Wrap
tightly in foil and either bake at 350 degrees for about an hour
and 15 m. or simmer in a big pot w/ about an inch of water for an
hour. To serve, remove the foil and slice it diagonally.


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