Tonight is the night—Noche Buena awaits! But if you have yet to decide what to serve on the midnight table and you have chicken lying around, and ground pork, and maybe chorizo de bilbao lying around in the freezer, you might consider whipping up a Christmas favorite, rellenong manok.

Here’s a great, albeit last minute, idea from Lulu’s Pie, an heirloom recipe from the late Lulu Zamora, who established Lulu’s Pie in 2000, that her family shares as a gift.

Did we say rellenong manok? Yes, we did. Lulu’s Pie is the go-to brand for apple pies for celebrations and milestones, very, very popular also for other sweet confections, Lulu, fondly called Mom Lulu, had more secrets close to her heart, especially during the Christmas season, and rellenong manok is one of them.

“There was a memorable recipe she used to make. With her rellenong manok, imagine what our dinner table would look like every time she cooked for us—festive, appetizing, and always special!” reminisces Paul Pamaran Zamora, the 34-year-old Philippine Airlines flight steward and De La Salle-College of Saint Benilde Culinary Arts graduate, who now leads Lulu’s Pie, continuing his mother’s culinary legacy. “Her rellenong manok would always be part of our Noche Buena and even if my only measly participation was to twine the chicken, this recipe is etched deep in my soul. Subtle in flavor yet with a variety of textures, the raisins and chorizo de bilbao adds a distinct sweetness while the cheese turns up the creaminess to the extreme. The dish is also compatible with any kind of sauce due to its neutral flavor profile. It’s ideal for family gatherings.”

Here’s the recipe. There’s still time to make it, five or six hours max. It could be the rellenong manok of the Christmas table that your own family, like Mom Lulu’s, will remember for a long time.

Rellenong Manok

Serves 3-5 people

Recipe:

Brine

Chicken skin for stuffing

3 tbsp calamansi

¼ cup soy sauce

2 cloves garlic

Procedure:

1. In a bowl, mix all ingredients.
2. Brine the chicken skin for about 4 hours before stuffing.

Stuffing

1 whole chicken 

¼ kl ground pork

½ cup pickle relish

½ cup red onion, finely chopped

6 cloves garlic

3 slices tasty bread, diced

½ cup raisins

2 pcs chorizo de bilbao

Salt and pepper to taste

2 eggs, boiled

½-1cup cheese, grated

Procedure:

1. Pre-heat turbo broiler at 150C.
2. Debone the chicken and carefully keep the integrity of the skin all in one piece.
3. Cut the entire neck portion and clean the butt part.
4. Cut the tip of the drumstick and pull the skin. Disengage the drumstick and pull.
5. Do the same with the breast part.
6. Debone and grind the chicken. If meat grinder is not available finely chop the meat using a kitchen knife.
7. Mix all other dry ingredients and set in the refrigerator until flavors are infused.
8. Cook small portion to taste and adjust seasoning if needed.
9. Truss the neck portion or use a toothpick to seal this portion.
10. Stuff the chicken alternately and place eggs in between each process.
11. Do not overstuff the chicken. Save a portion of skin to seal the butt side.
12. Keep the chicken legs crossed and truss.
13. Bake on a bed of banana leaves for approximately 45 minutes until golden brown. 
14. Baste each side of the chicken relleno with your leftover brine.
15. Turn chicken upside down after 20 minutes, or until top portion is golden brown.
16. Rest the chicken before slicing.
17. Serve with sauce.

Sauce

1. Reduce the chicken jus in a saucepan.
2. Season with salt & pepper.
3. Off-heat, you may add 1 tablespoon of butter to add extra shine and enhance flavor.