PINOY ROAST CHICKEN STUFFED WITH TOCINO AND LONGANISA HAMONADO

PINOY RECIPE ~ ROAST CHICKEN STUFFED WITH TOCINO AND LONGANISA HAMONADO ~

The flavor of longanisa hamonado is best described as ‘ nag-aagaw tamis at asim’ because of its mixture of sweetness and balanced with sourness. Tocino and longanisa are often associated with breakfast but they can also give a whole new taste to stuffed chicken.

PINOY ROAST CHICKEN STUFFED WITH TOCINO AND LONGANISA HAMONADO INGREDIENTS
1 kilo whole chicken
Salt and pepper
3-4 cups boiling water mixed with
1/2 cup honey

STUFFING:
1/2 cup butter
1 clove garlic, crushed
1 large onion, chopped
1/2 cup chopped celery
1/2 cup chopped parsley
4 pieces longanisa hamonado, cooked and chopped
1 cup chopped cooked tocino
1/2 cup chopped cooked chicken liver
1/2 cup cohpped Chinese ham
1 cup cooked rice
Liquid seasoning
2 tsps. sesame oil
1/2 cup raisins
Melted butter.

PINOY ROAST CHICKEN STUFFED WITH TOCINO AND LONGANISA HAMONADO PROCEDURE

• Clean the chicken then sprinkle with salt and pepper. Pour the boiling water-honey mixture over the chicken. The skin will shrink from neck to the back while you are doing this. Hang the chicken to drip-dry for 10-15 minutes.

• In a skillet, heat the butter then saute the garlic, onions, celery, and parsley. Add the longanisa, tocino, chicken liver, ham and rice. Season to taste then add the sesame oil and raisins. Cook for a few more minutes then set aside to cool.

• Clean the chicken cavity. Stuff it with the cooled mixture. Sew the opening to seal. Place the stuffed chicken on a roasting pan and roast in an oven preheated for 350F for 15 minutes. Brush with melted butter. Continue baking until the chicken is golden brown and tender. Strain the drippings and deglaze with some white wine. Serve the roasted chicken with gravy.