By Chef Sau del Rosario
For 4-6
1 whole chicken, deboned
1 kg breast or thigh fillet, ground or chopped
¼ kg ham, chopped
1 large onion, choppe
½ cup frozen green peas
1 pcs Chorizo de Bilbao, skinned and chopped
1 small can Vienna sausage, chopped
1 cup California Raisins
1 cup Walnut, toasted
½ cup pickle relish
1 ½ tsp salt to taste
½ tsp chili powder
½ tsp freshly ground pepper
4 large eggs
1 cup cubed bread (sides removed)
½ cup diced cheddar cheese
½ cup milk
½ cup all-purpose cream
½ cup soft butter
¼ cup capers
¼ cup chopped olives
1
Pre-heat oven at 350 degrees F.
2
Mix all and set aside for 30 minutes.
3
Stuff the chicken with the rest mixed ingredients.
4
Truss the chicken and grease with butter.
5
Season the chicken with salt and pepper.
6
Bake for 1 hour and 30 minutes.
7
Serve
Ingredients
For 4-6
1 whole chicken, deboned
1 kg breast or thigh fillet, ground or chopped
¼ kg ham, chopped
1 large onion, choppe
½ cup frozen green peas
1 pcs Chorizo de Bilbao, skinned and chopped
1 small can Vienna sausage, chopped
1 cup California Raisins
1 cup Walnut, toasted
½ cup pickle relish
1 ½ tsp salt to taste
½ tsp chili powder
½ tsp freshly ground pepper
4 large eggs
1 cup cubed bread (sides removed)
½ cup diced cheddar cheese
½ cup milk
½ cup all-purpose cream
½ cup soft butter
¼ cup capers
¼ cup chopped olives
Directions
1
Pre-heat oven at 350 degrees F.
2
Mix all and set aside for 30 minutes.
3
Stuff the chicken with the rest mixed ingredients.
4
Truss the chicken and grease with butter.
5
Season the chicken with salt and pepper.
6
Bake for 1 hour and 30 minutes.
7
Serve