Chicken Relleno-2

FIESTA SPECIALS

CHICKEN RELLENO—2

Ingredients:

1 big chicken
1-kilo pork or chicken meat
¼-cup seedless raisins
1-small can sweet pickles
4-tablespoons lard
2 hard-cooked eggs
2 ripe tomatoes
1-small can peas
1-tablespoon catsup (if desired)
1 onion
Salt and pepper to taste

Procedure:

1) Dress and bone the chicken.
2) Grind the pork or chicken meat.
3) Mince the onion and the tomatoes.
4) Chop pickles.
5) Heat the lard add the onion, tomatoes, ground meat, raisins, peas, pickles and catsup; cook until the meat is done. Season to taste.
6) Add chopped hard-cooked eggs. If necessary moisten the mixture with a little stock made from the liver, gizzard and bones.
7) Stuff the boned chicken with the mixture; sew up the opening.
8) Wrap the chicken in cheesecloth. Cover with water and simmer until tender.
9) Remove from the kettle and fry, browning all sides evenly.
10) Serve with giblet gravy prepared as follows:
a. Chop the giblets.
b. Dredge with flour.
c. Sauté in a little lard, garlic and onions, add stock, mashed liver and giblets.
d. Season with salt and pepper.
e. Cook until thick.
f. Strain before serving.