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| Image by chatshumblekitchen |
Ingredients:
- 1 (1 1/2 kilos) whole chicken, deboned, skin and meat intact
- 2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1/2 kilo ground pork
- 1/3 cup sweet pickle relish, drained
- 1 cup grated queso de bola
- 5 eggs
- 1 tablespoon sugar
- 1/4 kilo (250 g) sweet ham, sliced into 1/2-inch squares
- 1 can (140 g) chorizo de Bilbao, chopped
- 3 tablespoons chorizo fat, (reserved from the can of chorizo)
- 1 cup raisins
- 1 bottle (140 g) green olives, chopped, reserve 12 whole pieces
- 2 whole eggs, hard-boiled, peeled
- 1 small carrot, sliced into 1/2-inch strips
- 12 cups chicken broth
- Prepare all the ingredients. Reach inside chicken cavity and scrape out the chicken meat, making sure the skin does not get torn. In a bowl, rub chicken skin with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
- Chop the deboned chicken meat. In a large bowl, combine chicken meat, ground pork, pickle relish, and queso de bola. Stir in eggs, sugar, remaining salt and pepper and mix well.
- Add ham, chorizo, chorizo fat, raisins and olives, chopped and whole. Mix until well combined. Taste test by frying a small piece of meat mixture. Adjust seasoning, if desired.
- Spoon half of the mixture into chicken cavity. Insert hard-boiled eggs and carrot strips into the center. Fill chicken with remaining mixture.
- Sew the opening of the chicken securely to seal in the filling. Place chicken on a long piece of aluminum foil, breast side up, tucking under the legs and the skin of the neck and wings to make an oval shape. Wrap chicken tightly in the foil. Repeat with one or two more layers of aluminum foil until the chicken is tightly covered in all places, with no skin showing.
- Arrange chicken in a large pot. Pour chicken broth into the pot. Simmer chicken in broth for 1 hour or until completely cooked. Cool completely. Chill in the refrigerator and slice thinly to serve with salad or as cold cuts.
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