The only delicate part of the procedure was to bone the chicken. I searched the net on how to bone a whole chicken but I didn’t find any video so I just figure out my self how to do it. It was a challenge and I prevailed, hehehe!
Here’s how I did this:
I slit the chicken on the back from the neck to the tail bone, then I released the skin and meat from there going to the breast, being careful not to tear the skin. When I reached the wing part, I cut the first joint of the wing that was closed to the breast and removed the meat and bone. I left the last joint intact to retain the shape of the wing. I did the same on the thigh part.
While doing this I imagine I was undressing a chicken. After all the bones were removed, I sew up the hole and marinate the chicken with salt and pepper for about 3 hours.
Chicken Stuffing:
Mix the following ingredients together.
½ kg. Ground pork
½ cup chopped celery
½ cup chopped spring onions
¼ cup sweet pickle relish
3 pcs hard boiled eggs
4 pcs raw eggs beaten
1 tsp pepper
¼ c chopped onions
1 tsp garlic powder
1 sm box seedless raisins
1 tsp salt
1 pcs chorizo de bilbao
1 can vienna sausage, chopped fine
1 tsp Maggi Magic Sarap
Stuff the chicken with the stuffing. When half of the stuffing is in placed, put the three hard boiled eggs inside the chicken in a row. Sew up the opening as close as possible in order for the stuffing not to come out.
I do not have an oven so I roasted the chicken in a turbo broiler at 170°C for 1 and ½ hours.
Sauce: take all the chicken dripping and place in a saucepan. Add 1 cup milk, 1 tablespoon lemon juice, 1 table spoon cornstarch, pepper. Stir occasionally to remove the lumps. Simmer until thick.
Let the chicken cool for about 15 minutes before slicing.
2 comments:
uy mhay mukhang masarap to ha. kaso matrabaho. hehe
sis, masarap siya pero you're right, matrabaho :D
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