Frabelle Stuffed Chicken

IMG_7969 copyLAST week, I wrote about the grand finals of the 1st Frabelle Foodie Chef recipe contest, which Neneth Tiongkiao Madrona and her festive Frabelle Stuffed Chicken won over the four other grand finalists. Now, I’m sharing with you the winning recipe, which won for Madrona P20,000 in cash plus a one-day Culinary Essentials Program session with the Center for Culinary Arts Manila (CCA) and a jacket. It’s a truly festive dish that’s sure to impress when you prepare it for a special occasion or even an ordinary meal.

1 whole chicken or deboned chicken
1 sachet Knorr Sinigang Mix
salt and pepper to taste
olive oil

Frabelle Hickory Smoked Bacon, diced
Frabelle Honey Glazed Ham or Pear Shaped Ham, diced
Frabelle Combo Pack, diced
200 grams frozen mixed veggies (carrots, corn kernels, green peas)
100 grams squash, cut up
vegetable stock
1-1/2 cups water
1-1/2 cups rolled oats
1/4 cup raisins
2 eggs
salt and pepper to taste

Frabelle Honey Glazed Ham
1/2 cup washed sugar
1 pc. orange
1 pc. cinnamon stick
pinch of paprika
¼ kg. black grapes

1. Debone whole chicken or buy deboned chicken.
2. Mix together sinigang mix, salt and pepper. Rub chicken with the mixture and refrigerate while preparing the stuffing.
3. Heat wok, add the bacon and, while fat is rendering, add ham, followed by the combo pack. Put in a strainer and set aside. Use the remaining oil in the wok to cook the mixed veggies and squash, then remove and set aside. Combine vegetable stock and water, bring to a boil, then add rolled oats and cook until half-cooked. Combine all ingredients, season with salt and pepper, and mix in eggs to serve as binder.
4. Preheat oven to 375 to 400ºF.
5. Stuff the chicken, rub the surface with olive oil, then roast in oven until done, about 1-1/2 hours, or 20 minutes per pound of chicken.
6. Garnish cooked chicken with slices of Frabelle Honey Glazed Ham and washed sugar while warm.
7. Plate with an orange cut decoratively, cinnamon stick and black grapes. Dust with a little paprika.

Category(s): Poultry, Recipes
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