.::Rellenong Manok (Baked Stuffed Chicken)::.

8 Servings

INGREDIENTS:
1 whole 2 to 3-pound chicken, boned (be careful not to pierce the skin)

MARINADE:
3 tablespoons soy sauce 1 tablespoon sugar
2 tablespoons lemon

STUFFING:
1/2 pound ground ham 1/2 pound ground pork
1/2 pound ground chicken 1/4 pound frankfurters, finely minced
1-1/2 ounces raisins 1 tablespoon lemon juice
2 tablespoons soy sauce 1 tablespoon garlic powder
2 tablespoons bread crumbs 1/4 cup chopped onion
5 ounces sweet relish (canned) 2 raw eggs
2 teaspoons pepper salt to taste
3 hard-boiled eggs, peeled 4 ounces melted butter or margarine, for baking
2 pieces pepperoni or Polish sausage, sliced lengthwise into quarters

SAUCE:
drippings from chicken 2 tablespoons soy sauce
1 tablespoon finely minced garlic 2 tablespoons vegetable or corn oil
salt to taste

MARINADE: Combine all ingredients and marinate boned chicken for 3 hours.

STUFFING: Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot
sausages and mix well. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot
sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from
neck to tail). Sew the slits at the neck and the tail of the bird. Place the chicken in a baking dish and
brush with the melted butter. Wrap in aluminum foil. Preheat the oven to 350 F. Bake for 1 hour.
Remove aluminum-foil wrapper and continue baking until chicken is golden brown. Serve with
sauce.

SAUCE: Collect drippings from the baking dish. Add 2 tablespoons flour and one tablespoon soy
sauce. Set aside.

In a small saucepan, saute garlic in oil until brown. Add the mixture of flour, soy sauce and
drippings. Season with salt. Cook about 5 minutes, stirring often. Slice chicken and serve with
sauce