KAPITANA ORANG RILYENONG MANOK

RILYENONG MANOK NI KAPITANA ORANG
Ingredients

1. 1 (4- to 5-pound) whole chicken, deboned

Marinade

1. ½ cup calamansi juice (or a blend of lemon, lime and/or orange juices)
2. 2 tablespoons soy sauce
3. ⅛ teaspoon freshly-ground pepper

Stuffing

1. 1 pound ground pork
2. 4 ounces Spanish chorizo, chopped (¾ cup)
3. 2 links (3 ounces) lap cheong (Chinese sausage), chopped (3/4 cup)
4. 1 medium onion, grated or finely chopped in a mini food processor (1 cup)
5. 1 large carrot, peeled and shredded (1/2 cup)
6. 1 cup shredded cheese (I used a sharp cheddar-Monterey Jack blend)
7. 1 cup raisins
8. 1 cup crushed pineapple, drained
9. ¼ cup panko bread crumbs
10. ¼ cup banana or tomato ketchup
11. 3 eggs, beaten
12. 1-1/2 teaspoons salt
13. 1 teaspoon freshly-ground black pepper
14. 3 hard boiled eggs, peeled
15. 2 tablespoons mayonnaise
16. 2 tablespoons butter, melted

Instructions

1. If you have a trusted butcher, ask him or her to debone the chicken for you. Or see notes below.
2. Marinate the chicken. Mix together the calamansi juice, soy sauce and pepper in a large bowl or ziptop bag. Add the chicken, turn to coat and marinate for 1 hour, up to 3 hours, in the fridge. Turn the chicken occasionally so that it marinates evenly. Drain and pat dry.
3. Make the stuffing. Mix together the ground pork, chorizo, lap cheong, onion, carrot, cheese, raisins, pineapple, breadcrumbs, ketchup, and eggs in a large bowl. Season with the salt and pepper and mix well. If you’d like to taste it, microwave a tablespoon of the stuffing for 20 to 30 seconds.
4. Position the rack in the middle of your oven and preheat to 375 degrees.
5. Lay the chicken skin-side down on a large cutting board. Spread half of the stuffing over the splayed chicken, and don’t forget to stuff the legs. Line up the eggs vertically down the middle. Spread the remaining stuffing over.
6. Bring the two edges together and overlap the skin. Make sure the chicken isn’t overstuffed as the raw meat and eggs will expand. (It's okay to have stuffing leftover--make meatballs or stuff a chicken breast for another meal.) Fasten with a metal or bamboo skewer, or several sturdy toothpicks. Other methods you can use: sew with needle and thread or wrap the chicken like a package using kitchen twine.
7. Lay the chicken skewered-side down on a lightly greased roasting pan. Brush with the mayonnaise, cover with foil, and roast for 1 hour and 10 minutes.
8. Remove the foil and brush the chicken with the butter. Return to the oven and roast until the internal temperature reaches 165 degrees F and the skin is golden brown, another 20 to 50 minutes.
9. Remove the chicken from the oven and let it rest for 10 to 15 minutes. Slice with a serrated knife like a meatloaf. Serve with ketchup or gravy.