Rellenong Manok

Brought to a party December 3.

A recipe can be found here. I didn’t put eggs in mine (so hubby can eat it), though it really does need eggs. Depending on mood, I vary the texture of the filling. Some years I go with very fine and meatloafy. Others, like this year’s, are more chunky and nuggety, if that’s a word. And I don’t like splitting the chicken lengthwise at the back. It is acceptable, however, and some find it easier — I personally find that it’s just as tedious to have to sew that chicken back up. I was planning to post a step-by-step of the deboning process, but didn’t have my photographer (LOL) beside me, and there was no way I would fool around with the controls and wash and rewash my hands. It’s not that difficult, just time-consuming. The basic idea is to scrape away the bone from the flesh so you can pull most of it out of the chicken, leaving only the parts that help it maintain a chicken shape. One of these days…