Filipino Chicken Relleno

• 1 large chicken deboned
• 1 lemon, squeezed
• 3 tbsp. shoyu
• 1½ lbs. ground pork
• ¼ cup raisins
• 3 tbsp. sweet pickle relish
• 1 tbsp. chopped sweet pimiento
• ½ cup peas
• 1 small onion, chopped
• 4 unbeaten eggs
• Vienna sausages
• Pimiento strips

Soak chicken in lemon and shoyu. In a large bowl mix together pork, raisins, relish, pepper, peas, onion and 4 eggs. Salt and pepper to taste. Lay the chicken on a board or platter. Stuff it with pork mixture. In center, place hard-cooked eggs, vienna sausage and pimiento strips. Stuff the legs, too, to keep the shape. Sew up opening. Wrap chicken in cheesecloth. Place in a large kettle and cover with chicken stock. Simmer until tender, about 1½ hours. When done, remove from kettle, unwrap and fry on all sides. Slice and serve with catsup or giblet gravy.

*To debone chicken: Start from backbone. Slice meat from carcass and thigh bones. Leave wings and drumsticks intact. Cover bones with water, salt to season, for chicken stock.