One of the food blogs I visit is that of Connie Veneracion's Pinoy Cook, w/c led me to a blog she created for the season, The Noche Buena Blog.
Staying at AANI FTI Weekend Market, I get to meet the cooks at home. We have been getting orders for the large sized chickens 2.5-3kilos to be used for Gallantina, Relleno and Roasts.
This recipe for Rellenong Manok by Connie Veneracion makes me appreciate why a cook will want a big chicken.
Another comfort food came to mind....not a noche buena fare....but a hole in the wall comfort food. Have you tried having Pospas? Can't recall where I have it in Laguna. What's that place that Laguna is known for puto? Its like lugaw or arroz caldo, but richer and tastier. I guess it is because it is left to simmer for hours.
I am supposed to do a trackback to pinoycook.net...let me try how to do this one: http://www.pinoycook.net/nochebuena/rellenong-manok-stuffed-deboned-whole-chicken/trackback/ ....hope I got it.