In the end, only three things matter: how much you love, how gently you lived and how gracefully you let go of things not meant for you.
When I was in the Philippines, I did not really hear about Rellenong Manok. I only heard its fish counterpart which is Rellenong Bangus. So when I saw this recipe in Adora’s Box, I was curious and got myself into ” baking mode.” The most difficult part of this meal is the deboning of the chicken. It is not actually that difficult when I thought about it, it just gets messy and when you have 3 people clamoring for their food to get done, it gets frustrating.
I cut the chicken through the back using a sharp knife. I think using a kitchen scissor is the easier way to go, but since I cannot find my kitchen scissor, I just had to make do of the knife. I had some croutons in my freezer so I used that as stuffing base instead of the bread crumbs. Actually, I changed the recipe on whatever I got in my pantry.
I did not really have much idea what a chorizo was, so I presumed it is a Chinese sausage- which is easily accessible in our Asian market. I used Bratwurst sausage to add more taste in the stuffing. I brined the chicken for 4 hours and when we arrived from church, I started working on getting done with the meal.
The stuffing was different from the stuffing they have here in the US. It had a very authentic Filipino taste. Remember our Filipino dishes, they always have different taste in each meal, this accomplished that. This will be a subject of discussion in your dinner table, because it is deliciously unique. The additional raisin in the stuffing made the stuffing hard to forget. The Chinese sausage tied all the taste into very well laid out combo of sweetness and saltiness. A week after tasting this meal, you will be thinking, “How did I thatt symphony of tastes came about?” It will stir curiosity on you taste buds. For me, at least. I say this is worth the time and effort you put into it. This meal is so delicious!