Chicken Relleno (Stuffed) Recipe

• 3/4 pound grnd pork
• 1/2 c. minced celery
• 1/4 c. sweet pickle relish
• 2 hard boiled Large eggs, peeled
• 4 raw Large eggs
• 1 teaspoon pepper
• 1 teaspoon Accent
• 1/4 pound grnd beef
• 1/4 c. minced onions
• 1 teaspoon garlic pwdr
• 1 sm. box seedless raisins
• 1 teaspoon salt
• 1 can Vienna sausage, minced fine
• 1 chorizo de Belboa

1. Bone 1 stewing chicken, about 3-4 pounds.
2. Marinate in 1/4 c. soy sauce and juice of 1 lemon overnight.
3. To bone a chicken, slit the chicken on back from the neck to tail bone.
4. Release skin and meat from the back going toward the breast, being careful not to tear the skin.
5. While working towards the breast, cut the wings bone at the joint, close to the breast.
6. Remove the meat from the first joint of the wing and remove the bone, leaving the second joint to retain the shape of the wing.
7. Cut the bone of the thigh which joins the body (first joint), remove the meat and take out first and second joint leaving only the end part of the leg.
8. Release the meat and skin from the breast.
9. Tie the neck skin and insert the inside neck opening.
10. Sew up hole on the other side of tail bone.

pork, celery, sweet pickle relish, eggs, eggs, pepper, accent, beef, onions, garlic, raisins, salt, sausage

Taken from cookeatshare.com/recipes/chicken-relleno-stuffed-39523 (may not work)