Recipes by The Appetite Team
Photographed by Mark Jacob of Studio 100
Recipes by The Appetite Team
|1||Large chicken (about 1.3-1.6 kilos), deboned|
|3 tbsp||Soy sauce|
|0.125||Ground black pepper|
|0.5 kg||Ground pork|
|0.25 kg||Sliced sweet ham, minced|
|1 can||Vienna sausage, minced|
|0.25 cup||Sweet pickle relish|
|10 pc||Pitted green olives, minced|
|1 tbsp||Capers, minced|
|0.5 cup||Grated cheddar cheese|
|2 tbsp||Tomato catsup|
|1 tsp||Iodized salt|
|0.25 tsp||Ground black pepper|
|2 tbsp||Softened butter for basting|
|Aluminum foil for wrapping|
|For Giblet Gravy|
|0.5 kg||Chicken bones or chicken backs|
|0.25 kg||Chicken gizzard|
|1||Chicken bouillon cube|
|200 g||Chicken liver (remove hearts)|
|Drippings from the cooked Chicken relleno|
|Salt, pepper, liquid seasoning|
1In a bowl, combine juice of calamansi, soy sauce and ground black pepper. Soak deboned chicken in the is mixture for 30 minutes to an hour in the refrigerator.
2Meanwhile, prepare stuffing. in a mixing bowl, combine ground pork, minced ham and Vienna sausage. add pickle relish, olives, capers, raisins, grated cheese, tomato catsup and eggs. Season with salt and pepper. Mix until ingredients are well distributed. Stir with a wooden spoon or spatula for about 5 minutes until meat becomes pasty.
3Pre-heat oven to 375 F. take the marinated chicken and discard marinade. sew up the neck side of the chicken to seal one end. Using a spoon, stuff ground pork mixture into the cavity (rear end) of the marinated chicken pushing all the way to the end and the sides. Be careful not to tear the skin. sew opening with colored thread (so it’s easier to see and pullout when chicken is cooked).
4Tear off two sheets of aluminum foil, about 2 feet long. connect them by folding long sides to make one large sheet big enough to wrap chicken. Position foil over a baking dish and transfer stuffed chicken onto the foil. Brush chicken generously with softened butter. Hold ends of the foil and fold to seal all sides.
5Bake in a pre-heated oven for 1 hour. open the foil then baste the tops and sides of the chicken with the drippings. Leave the foil open to cook the chicken for another 20-30 minutes more. Brush once or twice more to let the skin become golden. Remove from the oven and let cool completely before slicing.
for Giblet Gravy
1Boil chicken bones and chicken gizzard in 4 cups water. Cover and simmer for an hour and a half.
2When gizzards are tender, add chicken bouillon cube and chicken liver and cook for another 10 minutes. Remove gizzards and liver. When cool, chop them finely. Reserve chicken broth.
3To make gravy, melt butter in saucepan. Mix in flour and cook for a minute. Stir in about 2 cups chicken broth, mixing with a wire whisk.
4Add chopped gizzards and liver. Simmer until mixture thickens. Pour in the oily drippings from the cooked relleno. Taste and correct seasoning with salt, pepper and liquid seasoning. Serve with cooked, cooled and sliced relleno.