Filipino chicken stuffed with pork and eggs

Ingredients

• 1 whole chicken (1 kg)
• 1 tablespoon of calamansi juice
• 1 teaspoon of sugar
• 2 tablespoons of soy sauce
• 3/4 kg of ground pork
• 1/4 cup of chopped carrots
• 1/2 cup of ground ham
• 1/4 cup of grapes
• 4 ground Vienna sausages
• 1/4 cup of grated cheese
• 1/4 cup of bread crumbs
• 1/4 cup of chopped pickles
• 5 eggs
• 1 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 tablespoons of liquid seasoning
• 1 hard-boiled egg
• 4 Vienna sausages
• 4 carrots, cut into lengths

Prepare the chicken for stuffing: remove the bones without cutting the skin.

Maintain the chicken’s shape.

Marinate the chicken in calamansi juice, sugar, and soy sauce.

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Combine the filling ingredients: ground pork, carrot, ham, grapes, chopped sausage, cheese, breadcrumbs, gherkin, egg, salt, pepper, and liquid seasoning.

Fill half of the chicken cavity with the forcemeat.

Place the hard-boiled eggs, sausages, and carrots in a line across the center of the plate.

Cover with the remaining filling.

Tie the chicken closed with kitchen twine.

Wrap it in aluminum foil and place it in a dish with 1/2 cup of water.

Bake in a preheated oven at 180 °C (350 °F) for 1 hour, or until fully cooked.

Open the paper and brush the chicken with butter.

Continue cooking until the skin is golden brown.

Let it cool before cutting.