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Stuffed Chicken with Embotido recipe (Rellenong Manok)




In the Philippines, we celebrate our Christmas dinner with the Stuffed Chicken and Embotido which my mom would make by hand. I've never tasted anyone else's embotido as good as the one our family used to make, so I've decided to preserve my mom's recipe in this blog .


It's only 5 more days till Christmas, and well..as I share with you our recipe, I've included my healthy version as well.




Embotido (is the filipino version of meatloaf) which is used as stuffing for the chicken, and the rest rolled out and steamed as meatrolls.




Ingredients:

2 lbs minced pork (or used 93/7 ground turkey meat)
2 raw organic eggs
1 onion chopped finely by hand then run through a food processor
2 Tbsp msg free soy sauce
1/2 c organic raisins
1/2c sweet relish (run through a food processor) and save juice
2 c nitrate free hotdog and ham (you can use turkey or chicken, organic), chopped finely then run through a food processor
1/2 c grated cheese (queso de bola if you have it)
2 hard boiled organic eggs
1/4 c chopped finely carrots (optional)
salt, sugar and pepper to taste
1 whole organic chicken fryer, deboned except for the wings and drumsticks. (how to debone a chicken)


Foil for wrapping
butter, melted

Procedure:


Marinate the deboned whole chicken in 1 c soy sauce and 1 lemon juice.

In a large bowl, mix ingredients until well blended. You can mix it by hand the old fashioned way, just make sure to wash your hands afterwards. To taste, fry 1 T in oil. You can season to taste.
Stuff the chicken with 2 c of the embotido mix, you can add 1 boiled egg in the middle and stuff with more embotido. Sew opening with thread and needle. Glaze with melted butter.
Bake covered in a roasting pan, according to the chicken manufacturer's direction.
For my small fryer, I baked it covered with foil in 375F for 1and 1/2 hours, and uncovered at 400F for 30 min. (Total of 2 hours)

Embotido Rolls:

Using a foil, Add 2 lumps of embotido meat, then add 2 slices of boiled egg and cover with more meat. Close the foil as to form a log (roll) and seal the sides. Put in the steamer for 45 minutes. 1lb will make 3 embotido rolls approximately.


**Note: In the old days, embotido was covered with sinsal (intestine lining) then wrapped in cheesecloth and tied at the ends. My mom used to boil it in broth instead of steaming it.
















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