Rellenong Manok

Rellenong Manok is a festive Filipino festive dish which is basically a roasted stuffed chicken but something is special here, it is boneless. Yes you’ve read it right it is boneless but only in the cavity, wings and legs still have its bones in tact. Now you might ask why the chicken still looks intact? Well because it’s full of stuffing and the way it was deboned which is a painstaking process. There are two methods one is by cutting the chicken in the breast side, removing the bones and sewing them back together another would be removing the bones by hands carefully from the cavity without cutting the chicken, I used the second method. It was hard but you will feel accomplished if you’ve done it the right way.

The stuffing also is not similar to the stuffing used in roast chicken as this is meant to be consumed with rice hence it if filled with minced meats, bread crumbs, chorizo, egg, chorizo, carrots, green peas, pickles and other spices. Think of it as meatloaf or embutido stuffed roasted boneless chicken, it’s the best of both recipes.

A very good dish to serve during the New Year hence we are also sharing this recipe in World in a Plate monthly potluck.

For other Auspicious New Year dishes please see other recipes in the link below.

Rellenong Manok
Prep time
Cook time
Total time
Serves: 6
  • 1 large whole chicken, deboned
  • 400g minced pork
  • 1 carrot, finely chopped
  • ½ cup green peas
  • 3 pcs chorizo, finely chopped
  • 1 cup bread crumbs
  • 1 onion, finely chopped
  • 4 stalks spring onions, finely chopped
  • 3 tbsp pickle relish
  • 2 eggs, lightly beaten
  • ½ cup melted butter
  • 2 tbsp lemon juice
  • 3 pcs hard boiled eggs
  • salt
  • pepper
  1. Season chicken inside and out with salt and freshly ground black pepper, set aside in room temperature for 2 hrs.
  2. Mix remaining ingredients except for the hard boiled eggs, lemon and butter in a bowl.
  3. Put stuffing into the cavity placing hard boiled eggs in the centre. Pull the excess skin in the cavity and secure filling with excess skin,
  4. Place chicken in roasting rack then roast in a 180C preheated oven for 1hr and 35 minutes. Mix butter and lemon together then baste chicken with mixture once every 20 minutes.
  5. Remove from the oven, set it aside for at least 15 minutes prior to slicing and serving.



17 Responses

  1. Good job on boning that chicken from inside the cavity. I’ve tried that before, and it’s hard. And a great combo of flavors. This must be a lot of fun to carve at the table – everyone is expecting roast chicken, and there’s the surprise inside! Thanks for this, and I hope you have a Happy New Year!

  2. PolaM says:

    I never heard of the second method for deboning! I should try it!

  3. jlaceda says:

    I’ve never seen Rellenong Manok made like this before. How interesting, but I am liking the idea! It’s one heck of a beautiful bird you’ve got there. I want to swoop in and chow! 🙂

  4. Wow what a cool dish! Looks amazing.

  5. Looks really interesting, never deboned a whole bird. So much easier to carve and eat.
    Anyway, happy New York!!! All the best for 2013

  6. Tessa says:

    Wow! I’ve never attempted to debone a chicken before… I must try this technique. Your chicken dish looks so delicious! I hope that you and your family have a Happy New Year!

  7. Kristy says:

    That is fabulous and very impressive Raymund. I’ve never tried to debone a whole chicken before. The stuffing looks fabulous!

  8. Katerina says:

    I can see the labor behind this dish! It looks amazing though and I am sure it tasted equally great! I wish to you a very Happy and Prosperous New Year!

  9. foodjaunts says:

    Have you seen the YouTube video where the one guys debones the chicken by hand in like 3 minutes or something crazy like that? I was amazed when I saw it 😛 I still haven’t tried making this dish because of the whole having to debone a chicken by hand thing. Looks awesome!

  10. Hyosun Ro says:

    I would have never known it was deboned. That’s some serious skills right there. The looks very festive!

  11. wilford says:

    Cool..its worth a try!

Leave a Reply, your comments are my inspiration

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: