1 whole chicken
sweet pickle relish
olives stuffed with pimiento, chopped
edam cheese, shredded or grated
3 eggs, hardboiled
another egg, lightly beaten
pimiento, sliced into strips
chorizo (or chinese sausage), chopped
The most difficult part of the recipe is to debone the chicken.
With a sharp knife, remove tip and first joint of wings. Remove tail. With the chicken on its back, starting from the tail end and working toward the neck, ease a sharp knife between the flesh and bone to detach the breast meat from the breast bone. Once you loosened the meat, separate the rest of the skin from the chicken, turning the bird around as you work on the back and the legs. Removing the skin from the legs and the wings is a little bit tricky – but you can pull the skin from the leg like pulling a sock, inside out. When you reach the wings, the skin can be removed by the same manner as the legs (or you can actually keep the wings intact). If you are successful, you end up with a mass of skin with the breast meat still intact inside.
Some recipes do not require the breast to be left with the skin – but really – it looks nice and tastes great when you still have a piece of breast meat when all is said and done. Stitch the opening at the neck end, and pull the skin of the wings (if you did remove the wings) and the leg so they’re inside the body (or you can leave them hanging, it’s not a big deal I found out).
Rub the inside of the skin with salt and pepper.
The idea is, you will basically build a huge chicken-shaped sausage using the skin that you have just removed from the chicken as the casing.
Pre-heat oven to 400 F.
Scrape off the meat from the bones and cut into cubes. In a food processor (if you have), process the meat until finely ground. If you don’t, just press the meat in between wax paper with a mallet. Place the processed meat into a large mixing bowl. Mix all ingredients (except butter) together with the processed chicken meat. Season to taste … mix well.
Stuff the mixed ingredients into the chicken. Carefully put the eggs in by pushing the mixture along the sides. Once you have stuffed the chicken, pat it into an oblong shape, then stitch the opening closed. Don’t stitch too tightly as the inside might expand and the chicken will burst.
Soften the butter and brush over the chicken.
Bake in the pre-heated moderate oven for about an hour (or maybe more) until the skin is golden brown.
An alternative is, wrap the chicken with a double layer of foil and place it on a baking pan and bake for at least an hour. Then open the foil and brown the top under a broiler for 1-2 minutes.
But whatever you do, after the chicken skin has browned, cool the chicken for at least 5 minutes before slicing to allow the juices to set.
You can serve it hot or cold.
And here it is sliced. Very pretty.
Oh, by the way, you can make sauce out of the drippings … but I rather have banana ketchup over it, as tradition dictates .
Recipe is a hybrid of the recipe from Glenda Rosales-Barretto’s Flavor of the Philippines and Maripi Leynes article that appeared in Tribung Pinoy back in 1996.