Another Christmas staple is this deboned whole chicken stuffed with a mixture of minced meat, cold cuts and pickles which we roast until the flavors have all melded together and the skin is golden brown.
We enjoy this by heating the gravy (on the stovetop) the slicing the Pollo Rellenado, and serving it either cold or at room temperature. But if you prefer to serve it hot/warm, it can be reheated at 350 degrees Fahrenheit in the oven for 10 minutes. Don’t forget to brush with melted butter and cover it in foil. Please refrigerate leftovers and have it with pandesal, for breakfast the next day.
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