Saturday, December 27, 2008

My Chicken Relleno

This is the Chicken Relleno that I cooked during Christmas. And it was a hit. I cooked this at home and just brought it to my mom’s house for dinner. My sisters super loved the chicken and wondered how I did this. They even requested that I cook this again for the media noche.

The only delicate part of the procedure was to bone the chicken. I searched the net on how to bone a whole chicken but I didn’t find any video so I just figure out my self how to do it. It was a challenge and I prevailed, hehehe!

Here’s how I did this:

I slit the chicken on the back from the neck to the tail bone, then I released the skin and meat from there going to the breast, being careful not to tear the skin. When I reached the wing part, I cut the first joint of the wing that was closed to the breast and removed the meat and bone. I left the last joint intact to retain the shape of the wing. I did the same on the thigh part.

While doing this I imagine I was undressing a chicken. After all the bones were removed, I sew up the hole and marinate the chicken with salt and pepper for about 3 hours.

Chicken Stuffing:
Mix the following ingredients together.

½ kg. Ground pork
½ cup chopped celery
½ cup chopped spring onions
¼ cup sweet pickle relish
3 pcs hard boiled eggs
4 pcs raw eggs beaten
1 tsp pepper
¼ c chopped onions
1 tsp garlic powder
1 sm box seedless raisins
1 tsp salt
1 pcs chorizo de bilbao
1 can vienna sausage, chopped fine
1 tsp Maggi Magic Sarap

Stuff the chicken with the stuffing. When half of the stuffing is in placed, put the three hard boiled eggs inside the chicken in a row. Sew up the opening as close as possible in order for the stuffing not to come out.

I do not have an oven so I roasted the chicken in a turbo broiler at 170°C for 1 and ½ hours.

Sauce: take all the chicken dripping and place in a saucepan. Add 1 cup milk, 1 tablespoon lemon juice, 1 table spoon cornstarch, pepper. Stir occasionally to remove the lumps. Simmer until thick.

Let the chicken cool for about 15 minutes before slicing.


MiLeT said...

uy mhay mukhang masarap to ha. kaso matrabaho. hehe

~ Mhay ~ said...

sis, masarap siya pero you're right, matrabaho :D