Rellenong Manok: Stuffed Whole Chicken with Pork, Sausage and Egg
Rellenong manok is a whole boned chicken stuffed with seasoned ground pork, hotdog, hard-boiled eggs, raisins and sweet pickle, then roasted until the skin is golden. Each slice shows a colorful filling, and it is a classic party and Christmas centerpiece.
About Rellenong Manok
Relleno means stuffed in Spanish, and a stuffed whole chicken is a showpiece in the Philippines. The chicken is carefully deboned so the skin stays whole, filled with a mixture like embutido, sewn or tied closed, and roasted. Cut across, each slice reveals the filling.
It takes patience and a sharp knife, so many families ask the butcher or the market to debone the chicken for them. At home, the work is the stuffing and the roasting, and the dish can be made a day in advance.
Ingredient notes
- Whole chicken: about 1.8 kg, boned with the skin intact. A butcher can do this.
- Ground pork: the main stuffing.
- Hotdog and hard-boiled eggs: make the center of the roll.
- Raisin, sweet pickle and carrot: give the stuffing a sweet-sour taste.
- Soy sauce and calamansi juice: the marinade for the chicken.
Tips for the best Rellenong Manok
- Ask for it deboned. A butcher will do it in minutes.
- Do not overstuff. The filling expands as it cooks and can burst the skin.
- Sew or tie well. Use twine every 3 cm, and truss the legs.
- Rest before slicing. 20 minutes helps the slices hold together.
What to serve with Rellenong Manok
Slice into thick rounds and serve with gravy, rice or pandesal. It is a natural with Christmas Ham, Embutido and Filipino Macaroni Salad.
Variations and substitutions
- Rellenong bangus: see Rellenong Bangus for the milkfish version.
- Baked: roast in the oven instead of deep frying.
- With ham: add strips of ham to the stuffing.
- With vegetables: fold in peas and diced bell pepper.
Storing and reheating
Cool completely, wrap, and refrigerate for up to 4 days. Slice cold and reheat in a pan or serve cold.
Frequently asked questions
Do I have to debone the chicken?
For a true relleno, yes. A butcher can do it for you.
Why did the skin split?
The chicken was overstuffed or the oven was too hot. Fill it only two-thirds.
Can I make it ahead?
Yes. Roast it the day before and slice it cold.
