Jill Sandique



by Chef Jill Sandique


For the chicken
1 whole chicken, about 2 kilograms, washed and deboned
1 teaspoon Worcestershire sauce
1½ teaspoons soy sauce
1 teaspoon lemon or calamansi juice
salt and pepper, to taste

For the stuffing
2 tablespoons vegetable or corn oil
1½ cups chopped onion
2 teaspoons minced garlic
¼ cup celery
1¾ cups diced white bread, about 70 grams
1/3 cup fresh milk
500 grams ground pork
¼ cup chopped chorizo Bilbao
½ cup chopped sweet ham
2 tablespoons chopped pimiento
¼ cup sliced green olives
¼ cup dark raisins
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
½ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs, lightly beaten
olive oil or melted butter, for brushing

1.    In a bowl, marinate chicken in Worcestershire sauce, soy sauce and lemon or calamansi juice. Season with salt and pepper. Refrigerate for 30 minutes.

2.    In a sauté pan, heat oil. Add the onions and cook until translucent. Add the garlic and cook briefly. Add the celery and cook a few minutes more. Remove from heat and cool completely.

3.    Meanwhile soak bread in milk until softened.

4.    In a large bowl, mix together ground pork and the rest of the ingredients. Add the cooled onion mixture and the soaked bread. Blend well.

5.    Preheat oven to 350F. Fill chicken with meat stuffing. Sew up with a cotton twine, if necessary. Place stuffed chicken in a roasting pan, together with the bones, liver and giblets. Brush with olive oil or butter. Roast for 2 hours. Cover with aluminum foil if necessary. Remove from oven and allow chicken to rest for 30 minutes.

6.    Transfer chicken to a serving platter. Cut into 1/2 – inch thick slices. Serve with Chicken Relleno with catsup or gravy.

7.    Optional: To make the gravy, deglaze roasting pan with a little red or white wine. In a saucepan, melt ¼ cup butter. Add ¼ to ½ cup flour and cook until bubbly. Add 2 cups chicken stock and the pan juices. Whisk well. Chop the liver and giblets and add to the pan. Season with salt, pepper and thyme.


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