Everything You Need To Know About Making Chicken Relleno

This stuffed chicken doesn't have to be hard to make.

IMAGE Dairy Darilag

Making chicken relleno doesn't have to be difficult. This party-worthy dish is made with a variety of ingredients stuffed inside deboned chicken. There's more than one way to make it, too. Let us tell you how to make chicken relleno plus some tips and tricks to use to make it easier on you. 

Photo by Miguel Nacianceno
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1 Ask your butcher's help. 

One of the biggest mistakes home cooks make is that they don't ask their butcher for their expert help more often. Did you know you can ask your butcher to debone an entire chicken for you so you don't have to do it? You can! the best part is, it will probably be done better than you can ever do, especially if you're new in the kitchen. 

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This is just one of the many ways you can cut your prep time significantly. 

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2 Choose your stuffing ingredients. 

You already have your chicken which you asked your butcher to grind for you before you headed home with your deboned chicken. All you need to do it is add the rest of the ingredients to the meat stuffing. 

The stuffing doesn't have to be more complicated than an embutido recipe made with chicken instead of ground pork. Relying on an embutido recipe to make your stuffing super delicious isn't a cheat! In fact, we think it's a genius cooking tip because the stuffing of the chicken relleno is essentially an embutido meat mixture that you just happen to place inside a deboned chicken. 

You not only are assured that it will be flavorful, you don't have to scramble to look for a relleno recipe that might not have the flavors you want it to have. 

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3 Season the chicken, inside and out. 

Once you have decided what you will use as a stuffing, time to do your prep work on your chicken. You will want to season your chicken inside and out since it will be on the outside and will be the first flavor you will taste. You can be creative with the spices just so you know. Salt and ground pepper are fine but you can jazz up the flavors with spices and herbs or even rub it in flavored butter that will compliment your stuffing.

Think of this as a simple roast chicken, and you've got the general idea. The key here is that it's as flavorful as it can be, even if you don't have the stuffing. Ensure the same applies to your stuffing and you're going to be rewarded with a super flavorful chicken relleno every time. 

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4 Work carefully. 

Now that you have your chicken and stuffing made and prepared, you can start on stuffing the chicken. You will need to work carefully because the chicken skin should be as intact as possible. No tears in the skin is what will ensure that your chicken relleno is whole when it goes in and comes out in the same state. 

Whether your chicken has had all its wing and leg bones removed or not, these are the easiest to stuff but also the most delicate areas to work on because these have thinner skin. Stop stuffing the ground chicken mixture when the chicken part looks as if the bones and meat had never been removed in the first place. 

Once you've stuffed the legs and wings, the breast is easy. Dump the remaining stuffing mixture in the breast area then fold over the breast skin. 

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5 Truss the chicken. 

You're going to need some twine or a needle and thread to close the chicken but the main point here is to make sure that the chicken and the stuffing are closed tightly. Watch how it's done here in this video on how to do that.

Once you have trussed your chicken, wrap it entirely in foil. 

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6 Time to cook. 

You should have already preheated your oven or turbo broiler. When ready, place your prepared chicken relleno in the oven. This should take around 1 hour 15 minutes. You will want to remove the foil at least 15 minutes before it's done cooking so you can baste the chicken and allow the skin to turn a golden brown. 

To know when it's ready, you may want to check the internal temperature of the chicken with a meat thermometer. It should read at least 155 degrees F or around 68 degrees C for it to be safe to remove from the oven. Why this temperature and not higher? Carryover cooking will ensure that your chicken will continue to cook even after it's been removed from the heat so it should rise from 3 to as much as 10 degrees more as it rests. 

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7 Slice and serve. 

Once you have allowed the chicken to rest, you can slice and serve it immediately! If you do, don't forget to serve it with a gravy made from the bones of the chicken that was deboned for the best flavor. 

Did you know there's an even easier way to make chicken relleno? Use boneless chicken breasts instead. Here's the recipe plus a few more ideas on what else you can do with a chicken: 


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