If there is one dish that I have not tried doing because I am quite intimidated with the procedure, it is the stuffed dish. Look at this Roast Stuffed Chicken recipe I got when I used to tag along with my mom during her culinary trainings, it's super dooper long! Anyway, I am hoping to be able to whip this dish before Sunday in time for Thanksgiving. Hoping and wishing :). So before I check out these toys on sale, here's sharing the recipe.

RELLENO – ROAST STUFFED CHICKEN ( by Sylvia Reynoso)

* 1 big chicken – 1 kilo up to 1 ¼ kilos
* ½ kilo ground pork. Mix with 1 ½ tsp salt ½ tsp pepper
* 1 can Vienna sausage sliced thinly, chopped
* 2 big chorizo de bilbao – sliced thinly chopped or use 2 pcs chorizo Filipino
* 1 raw egg
* 3 pieces bread – soak in Vienna sausage broth
* ½ cup pickle relish
* 2 hard boiled eggs ( optional)
* 4 tbsps. grated cheese
* 1 big calamansi, 1 tbsp soy sauce
* 3 tbsp flour for binding
* 1 small box raisins, 1/3 cup
* 2 onions – chopped ½ cup

For commercials – use ½ tsp phosphate or accord as binder instead of bread.

Procedure:
* Debone chicken by cutting the neck
* Rub inside with calamansi and toyo.
* Mix pork, chorizo, pickle, egg, bread, flour, salt and pepper. Boiled eggs, if you like to put them inside.

Wrap with cheese cloth Tie with a string. Boil in water with the chicken bones, neck, liver, giblet, etc. Add ½ bay leaves. Simmer for 11/2 hours depending on the size of the chicken. Cool, remove cloth (galantine). Fry in deep hot fat to brown if oven is not available.

Note: If to be cooked in oven,

Brush skin with margarine. Wrap in aluminum foil. Bake for 1 hour 15 minute or until done at 350F. Open foil. After it is cooked, bake again to brown for 20 minute. Glad bake oven bag 1 hour and 15 minutes.

* Microwave high 25 minutes. Covered with glad bag. Do not put hard boiled eggs.
* For turbo boiler – wrap in foil and bake 350F about 1 hour. After 1 hour open foil and bake 15 minutes more. Serve with sauce
* For every cup of broth, add 3 tbsps flour 1 tsp toyo, 2 tbsps ufc catsup, ½ tsp Worcestershire sauce and pepper. Mash liver and add.

HOW TO DEBONE CHICKEN

· 1 Cut off the neck completely and the neck skin.
· Expose shoulder, cut at the shoulder joint.
· Pull down the breast until you reach the tip of the breasts. Disengage the breast.
· Carefully pull the skin at the back until you reach the bishop’s nose (puet)
· Raise the drumstick. Cut at the joint. Do the same with other drumstick. Return to original position.
· Raise the chicken. Put flat on the chopping board. Cut off everything on top and around the bottom.
· Remove flesh from bones to serve as patching