Rellenong Manok Recipe

Rellenong Manok is as stunning as well as delicious! The chicken is stuffed with ground pork filling cooked to perfection and golden brown for the perfect dinner option your guests will be talking about!

After fighting and losing the match with a five-pound bird for the entire day, I’ve figured out why something as basic as chicken could be the star of something as unique as Noche Buena.

Rellenong Manok Recipe

With the deboning and stuffing, the sewn-up, and roasting involved, the rellenong manok recipe is not something I’d want to do to cook for my family’s dinner every day. I am in love with them. They are very special to me. However, I’m not saying thank you. That’s where my affection ends.

Of course, I exaggerate. Making this delicious stuffed chicken in the Philippines is not as labor-intensive, but it isn’t as difficult as it seems. The most challenging part is deboning the chicken. Once you’ve done that, the rest is easy as a breeze.

How can you debone a whole chicken?

There are two methods for deboning chickens. Select the method that is most effective for you!

  • Another option is cutting across the rib cage to access the bones and then sewing the gap back after stuffing. I’m not an advocate of this method because I find it messy, and my Rellenos always end up being more terrifying than the monster from Frankenstein.
  • The method I prefer requires more knife skills, but the final result is much more appealing and has less stitched-up. Through the lower opening in the bird, apply a tiny knife to gently pull the meat away from the bones and then take off the bone in less or more one piece. Check out the video below to see how we visually show you the procedure.

After deboning, the bird is marinated in a blend that includes soy sauce and calamansi to add flavor. It’s time to start working on the stuffing!

I made use of my favorite pork Embutido mix and added cheese cheddar shredded to add flavor and breadcrumbs to help hold the filling in shape. You can use your favorite meat filling or make this recipe inspiration for mix-ins like Chinese chorizo sausage, pine nuts, ham, sweet pickle relish, and bell peppers.

Cooking Tips

  1. Finely grated the onions (I employed a fine grated) instead of chopping them to keep the meat mixture more succulent and moist.
  2. Don’t over-stuff the chicken. It will expand while cooking as it absorbs the juices.
  3. Roast the chicken on an oven rack to ensure that heat circulates throughout the chicken.
  4. For food safety, ensure the filling is cooked to 160 F. When the exterior begins to brown too fast before the filling is cooked to its fullest, then loosely cover it with foil.
  5. Allow resting for 10 to 15 minutes before cutting the fruit to distribute the juices.

How can you prepare ahead?

Because this is lengthy and time-consuming, It is recommended to prepare it before the occasion.

The chicken can be deboned and then prepared the filling one day in advance. However, to ensure food safety, fill the chicken right before cooking to minimize the possibility of the growth of bacteria. Don’t marinate the chicken in the calamansi soy sauce for too long since acidity could cause the meat to become denatured and create an unnatural texture.

Serving suggestions

  1. The Rellenong manok requires a bit of work but is worth it! It’s a festive, delicious addition to any event or holiday menu.
  2. Serve it with ketchup from bananas or gravy and side dishes like cooked rice or mashed potatoes, and other vegetables such as peas that have been fried and carrots.

Rellenong Manok Recipe

Enhance your celebration menu by serving the rellenong manok! The Filipino-style stuffed chicken requires some work; however, it’s worth it. It’s delicious and festive food that is sure to delight people around!


  • 1/8 teaspoon of pepper
  • 1/4 cup mayonnaise
  • Two tablespoons of soy sauce
  • Three hard-boiled eggs, peeled
  • 1. (4 5-lb.) whole chicken deboned
  • 1/2 cup of calamansi or lemon juice
  • Two tablespoons butter, two tablespoons butter, melted.

For the Meat Stuffing

  • 1 cup raisins
  • Three eggs, beaten
  • Two teaspoons of salt
  • 1/4 cup banana ketchup
  • One teaspoon of pepper
  • 1 1/2 pounds of ground pork
  • 1 cup crushed pineapple, drained
  • One onion Peeled and grated.
  • One large carrot peeled and chopped.
  • 1/4 cup of bread crumbs from a loaf
  • 1 cup sharp cheddar, shredded

Equipment Required to Cook 

  • Roasting rack


  1. In a large mixing bowl, combine calamansi juice with soy sauce and pepper. Marinate the chicken deboned in the mixture for around half an hour (under refrigeration). Turning chicken frequently. Remove chicken from the liquid and dry.
  2. In a large mixing bowl, mix with ground pork, pineapple, onions, carrots, breadcrumbs, raisins, cheese, ketchup, and eggs. Beat until they are evenly distributed. Add salt and pepper, and mix thoroughly.
  3. By opening the lower part, scoop some of the stuffing into the chicken. Place the eggs in the lower opening in the center of the line of the chicken. The chicken should be filled with the remainder of the stuffing mix.
  4. Sew the lower and neck openings in the stuffed chicken. With a towel, gently clean the chicken’s surface to remove any stray pieces of the stuffing. Join legs with kitchen twine.
  5. Apply a generous coat of the chicken with mayonnaise.
  6. Move the chicken carefully onto a lightly oiled roasting pan and tuck the wings close to your body bird to stop them from burning before cooking. Is cooked.
  7. Roast in a 325 F oven for approximately 1.5 hours, frequently applying mayonnaise. After twenty minutes after cooking, generously rub butter on the skin. Continue to roast until the internal temperature is 165 F and the skin turns golden brown.
  8. Remove from heat and allow to rest for approximately 10 to 15 minutes before cutting.
  9. Serve hot.

Key Points to Remember

  1. To ensure food safety, ensure the filling temperature is 165 F. If your skin begins to brown too fast before the filling is cooked thoroughly, then loosely cover it with foil.
  2. Allow resting for a few hours before stuffing to distribute flavorful juices again and to allow the stuffing to be set.


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