-1 chicken (about 3 lbs)
-salt & pepper to taste
-1 to 2 tbsp soy sauce
-2 tbsp lemon juice
-3/4 lb ground pork
-1/4 lb lean bacon (chopped or coarsely ground)
-6 oz cheddar cheese (shredded)
-1/2 cup raisins
-3 tbsp sweet pickle relish
-1 egg
-1 carrot (cooked & julienne)
-1/2 cup green peas (cooked)
-3 oz cooked ham (julienne)
-2 spanish chorizo de bilbao or pepperoni (approx. 5 oz)
-2 hard-cooked eggs (cut in halves)
-1 to 2 tbsp butter (melted)

Bone chicken for stuffing, leaving wing and drumstick bones intact. Rub chicken with salt, pepper, soy sauce, and lemon juice. Let stand for 30 minutes or refrigerate. Combine ground pork, bacon, cheese, raisins, pickle relish, and egg. Mix well. Place chicken on board, skin side down. Place half of stuffing in boned cavity of chicken. Arrange carrot and ham strips, sausage and egg halves in rows on top of pork mixture. Cover with remaining mixture, stuffing boned thighs. Bring 2 cut sides of chicken together. Fasten edges at one-inch intervals with wood picks or skewers, then lace with string. Turn bird over and mold it back to resemble original shape. Tie legs with string and tuck wings akimbo. Place on rack in roasting pan and cover with foil. Bake at 350 degrees 30 minutes and remove foil. Continue baking additional 1 hour or more until golden brown, basting with melted butter. Collect drippings, if desired, and make flour gravy. Remove skewers and string. Serve in platter garnish as desired with vegetables or fruit. Carve into 1/2-inch-thick diagonal or crosswise slices, starting from wing sides. Serves 10 to 12 people.

—Recipe of the day courtesy of Lolo Kitong Recipe Collection