Chicken Relleno Recipe

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

CHICKEN STUFFING:

Mix the following ingredients together:

3/4 lb. ground pork
1/2 c. chopped celery
1/4 c. sweet pickle relish
2 hard boiled eggs, peeled
4 raw eggs
1 tsp. pepper
1 tsp. Accent
1/4 lb. ground beef
1/4 c. chopped onions
1 tsp. garlic powder
1 sm. box seedless raisins
1 tsp. salt
1 can Vienna sausage, chopped fine
1 chorizo de Belboa

Stuff the chicken with the stuffing and place the two hard boiled eggs inside the chicken going lengthwise. Sew up the back opening as close as possible in order for the stuffing not to come out.Place on a rack in a roaster pan. Bake in a 375 degree oven for about 1 1/2 hours, or until chicken is done and brown. Braise occasionally with its own drippings.
SAUCE: Take all chicken drippings and place in a saucepan. Add 1 cup milk, 1 tablespoon lemon juice, 1 tablespoon cornstarch and Accent. Take out lumps by straining. Simmer until thick. Season with salt and pepper if needed.
TO SERVE: Cut chicken along the sewing line and slice crosswise. DO NOT SLICE RELLENO WHILE HOT.