Recipe: Rellenong Manok - Baked Stuffed Chicken

Serves 4 to 6

In the Philippines the chicken used in this recipe is de-boned without piercing the skin, but due to the considerable work this entails, I have used a regular chicken.

3 to 4 pound chicken, washed
4 tablespoons soy sauce
1 tablespoon sugar
3 tablespoons lemon juice
1/4 pound ground ham
1/4 pound sausage, cut into small pieces
1/2 cup shredded cheddar cheese
4 tablespoons bread crumbs
1 medium onion, finely chopped
5 cloves garlic, crushed
1 eggs beaten
2 tablespoons raisins
2 tablespoons sweet relish
1 teaspoon salt
1/2 teaspoons pepper
1/2 cup water
4 tablespoons butter melted
2 tablespoons flour
1 teaspoon garlic powder

Combine 3 tablespoons of the soy sauce, sugar and lemon juice, then rub chicken with mixture and marinate for 3 to 4 hours.

Combine ham, sausage, cheddar cheese, breadcrumbs, onion, garlic, eggs, raisins, relish, salt, pepper and water to make stuffing.

Stuff the chicken, both back and neck, then sew closed. Rub with butter then place in a roasting pan and cover. Roast in a preheated 350 F oven for 2 hours, basting every 30 minutes from the pan juices, then remove cover and continue roasting for 15 minutes or until chicken turns golden brown.

Take out drippings from the roaster and place in a small saucepan then add flour, garlic powder and the 1 remaining tablespoon of soy sauce. Stir-fry while adding a little water to make gravy-sauce.