Rellenong Manok (Bake Stuffed Chicken)

Ingredients:

• 1 whole 2 to 3-pound chicken, boned (be careful not to pierce the skin)
• 2 tablespoons lemon
• 1/2 pound ground chicken
• 1 tablespoon lemon juice
• 2 tablespoons bread crumbs
• 2 raw eggs
• 3 hard-boiled eggs, peeled
• SAUCE: drippings from chicken
• 2 tablespoons vegetable or corn oil
• MARINADE: 3 tablespoons soy sauce
• STUFFING: 1/2 pound ground ham
• 1/4 pound frankfurters, finely minced
• 2 tablespoons soy sauce
• 1/4 cup chopped onion
• 2 teaspoons pepper
• 4 ounces melted butter or margarine, for baking
• 2 tablespoons soy sauce
• salt to taste
• 1 tablespoon sugar
• 1/2 pound ground pork
• 1-1/2 ounces raisins
• 1 tablespoon garlic powder
• 5 ounces sweet relish (canned)
• 2 pieces hot saussage (pepperoni or Polish sausage), sliced lengthwise into quarters
• 1 tablespoon finely minced garlic

Procedure:

• MARINADE: Combine all ingredients and marinate boned chicken for 3 hours.
• STUFFING: Combine all the ingredients for stuffing except hard-boiled eggs, melted butter and hot sausages and mix well. Stuff the chicken with the mixture and the 3 hard-boiled eggs and hot sausages, taking care to arrange the eggs and sausages inside the chicken longitudinally (from neck to tail). Sew the slits at the neck and the tail of the bird. Place the chicken in a baking dish and brush with the melted butter. Wrap in aluminum foil. Preheat the oven to 350 F. Bake for 1 hour. Remove aluminum-foil wrapper and continue baking until chicken is golden brown. Serve with sauce.
• SAUCE: Collet drippings from the baking dish. Add 2 tablespoons flour and one tablespoon soy sauce. Set aside.
• In a small saucepan, saute garlic in oil until brown. Add the mixture of flour, soy sauce and drippings. Season with salt. Cook about 5 minutes, stirring often. Slice chicken and serve with sauce.

Via: Recipehound