Established in 2000 by Lulu Zamora, Lulu’s Pie is a go-to brand for apple pies for celebrations and milestones. Recently, the business has become known for its other sweet confections. However, not many know that the late Mom Lulu still had other secrets, especially for Christmas.
“There was a memorable recipe she used to make—Rellenong Manok. Imagine how our dinner table would look like every time she cooked for us—festive, appetizing, and always special!” reminisced Paul Pamaran Zamora, the 34-year-old Philippine Airlines flight steward who now leads Lulu’s Pie to continue his mother’s culinary legacy.
Lulu’s Pie owner Paul Zamora
“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, however, resonated deep into me,” recalled the De La Salle–College of Saint Benilde Culinary Arts graduate.
“Subtle in flavor yet with a variety of textures, the raisins and chorizo de Bilbao add a distinct sweetness, while the cheese turns up the creaminess to the extreme. The dish is compatible with any sauce due to its neutral flavor— ideal for family gatherings,” he said.
Zamora shares the family heirloom recipe here:
Ingredients
Brine
- Chicken skin for stuffing
- 3 Tbsp calamansi
- ¼ cup soy sauce
- 2 cloves garlic
Stuffing
- 1 whole chicken
- 1/4 kg ground pork
- 1/2 cup pickle relish
- 1/2 cup red onion, finely chopped
- 6 cloves garlic
- 3 slices tasty bread, diced
- 1/2 cup raisins
- 2 pcs chorizo de bilbao
- Salt and pepper to taste
- 2 eggs, boiled
- 1/2 - 1 cup cheese, grated
Directions
Brine
- In a bowl, mix all ingredients.
- Brine the chicken skin for about 4 hours before stuffing.
Stuffing
- Pre-heat turbo broiler at 150C.
- Debone the chicken and carefully keep the integrity of the skin all in one piece.
- Cut the entire neck portion and clean the butt part.
- Cut the tip of the drumstick and pull the skin. Disengage the drumstick and pull.
- Do the same with the breast part.
- Debone and grind the chicken. If meat grinder is not available finely chop the meat using a kitchen knife.
- Mix all other dry ingredients and set in the refrigerator until flavors are infused.
- Cook small portion to taste and adjust seasoning if needed.
- Truss the neck portion or use a toothpick to seal this portion.
- Stuff the chicken alternately and place eggs in between each process.
- Do not overstuff the chicken. Save a portion of skin to seal the butt side.
- Keep the chicken legs crossed and truss.
- Bake on a bed of banana leaves for approximately 45 minutes until golden brown.
- Baste each side of the chicken relleno with your leftover brine.
- Turn chicken upside down after 20 minutes, or until top portion is golden brown.
- Rest the chicken before slicing.
- Serve with sauce.
Sauce
- Reduce the chicken jus in a saucepan.
- Season with salt and pepper.
- Off-heat, you may add 1 tablespoon of butter to add extra shine and enhance flavor.
