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sliced Rellenong Manok on a cutting board
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4.25 from 8 votes

Rellenong Manok

Level up your special occasion menu with rellenong manok! This Filipino-style stuffed chicken takes a bit of work, but is so worth the effort. It's an festive and tasty dish that's sure to impress the crowd!
Prep Time40 mins
Cook Time1 hr 30 mins
Total Time2 hrs 10 mins
Course: Main Entree
Cuisine: Filipino
Servings: 8 Servings
Calories: 558kcal


  • roasting rack


  • 1 (4 to 5 pounds) whole chicken, deboned
  • 1/2 cup calamansi or lemon juice
  • 2 tablespoons soy sauce
  • 1/8 teaspoon pepper
  • 3 hard boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 2 tablespoons butter, melted

For the Meat Stuffing

  • 1 1/2 pounds ground pork
  • 1 cup crushed pineapple, drained
  • 1 onion, peeled and grated
  • 1 large carrot, peeled and shredded
  • 1/4 cup bread crumbs
  • 1 cup sharp cheddar, shredded
  • 1 cup raisins
  • ¼ cup banana ketchup
  • 3 eggs, beaten
  • 2 teaspoons salt
  • 1 teaspoon pepper


  • In a large bowl, combine calamansi juice, soy sauce and pepper. Marinate deboned chicken in mixture for about 1 hour (under refrigeration), turning chicken occasionally. Drain chicken well and pat dry.
  • In a large bowl, combine ground pork, pineapple, onion, carrots, bread crumbs, cheese, raisins, ketchup and beaten eggs until well-distributed. Add salt and pepper and combine well.
  • Through the lower opening, spoon half of the stuffing into the chicken. Insert the boiled eggs, positioning at the center line of chicken.  Fill the chicken with the remaining half of the stuffing mixture.
  • Sew the neck and lower openings of the stuffed chicken. With a paper towel, gently wipe down the surface of chicken to remove stray bits and pieces of the meat stuffing. Tie legs together with kitchen twine. 
  • Liberally brush the surface of chicken with mayonnaise. 
  • Carefully transfer onto a lightly-greased roasting pan, tucking wings close to the body of the chicken to prevent them from burning before chicken is cooked through.
  • Roast in a 375 F oven for about 1 1/2 hours, occasionally brushing with mayonnaise. At the last 20 minutes of cooking, liberally brush skin with butter and continue to roast until internal temperature reaches 165 F and skin is golden brown. 
  • Remove from heat and let stand for about 10 to 15 minutes before slicing. Serve hot.



  • For food safety, make sure the filling reaches 165 F. If the skin is browning too quickly before the stuffing is fully cooked, loosely tent with foil.
  • Let rest before stuffing to re-distribute flavorful juices and to allow stuffing to set. 


Calories: 558kcal | Carbohydrates: 32g | Protein: 29g | Fat: 34g | Saturated Fat: 12g | Cholesterol: 237mg | Sodium: 1087mg | Potassium: 609mg | Fiber: 2g | Sugar: 13g | Vitamin A: 1850IU | Vitamin C: 11.6mg | Calcium: 160mg | Iron: 2.5mg