There are different ways of cooking chicken drumsticks. You can cook it as stew, soup, fried, grilled or roasted. There are also different kinds of marinades if you are going to grill it. This chicken drumstick relleno recipe I have here is quite unique because it is a chicken drumstick stuffed with it’s own minced chicken meat mixture and the bone is still attached.
It is a relleno style stuffed chicken. Preparing it is a little tedious because you have to remove the chicken meat and leave only the bone and skin. The skin should not break while removing the meat because it will serve as a wrapping for the minced chicken mixture. But in case the skin breaks or there are little skin left, you can wrap it with caul fat to retain its shape and to avoid messing up the stuffing.
Chicken Drumstick Relleno: A Family Favorite Reimagined
There are a hundred ways to cook chicken, but in our house, chicken drumstick relleno holds a special place. I first tasted it at a family gathering in Bulacan, when my Tita Nena proudly brought a platter filled with golden, crispy drumsticks. Everyone thought it was just fried chicken—until she sliced one open and revealed a surprise stuffing made from the very same chicken meat. I remember how we all paused for a second, then laughed in amazement. It was one of those dishes that looked simple but carried a story inside.
What Makes Chicken Drumstick Relleno Special
Unlike your usual adobo or inasal, this relleno-style recipe asks for a bit more patience. You start by carefully removing the meat from the drumstick while keeping the skin and bone intact. It sounds tricky—and it is—but that’s part of the charm. My Kuya Jun once joked that preparing it felt like performing “minor surgery” in the kitchen. But once you get the hang of it, it’s oddly satisfying.
The magic here is that the drumstick becomes its own wrapping. The skin, once cleaned and seasoned, is like nature’s casing—holding together the flavorful mix of minced chicken, ground pork, and bits of ham and sausage. That skin-to-meat ratio is what makes every bite juicy, savory, and slightly crisp on the outside.
The Art of Deboning and Stuffing
When I first tried making chicken drumstick relleno on my own, I tore the skin halfway through. Lola Cora, who was watching from her favorite kitchen chair, smiled and said, “Don’t rush it, anak. The skin will tell you when it’s ready to let go.” She was right. The trick is to push the meat down gently, scraping around the bone with care. If the skin does tear, you can wrap it with caul fat—something my lola always kept on hand from the market. It keeps the shape and prevents the filling from spilling out.
Once the chicken meat is minced, you mix it with ground pork, diced ham, sausage, a spoonful of pickle relish, and chopped onions. Add eggs and flour to bind it all together. This combination creates a filling that’s hearty yet moist, especially after frying. The pickle relish might sound unusual, but it gives a bright, tangy kick that balances the richness of the meat.
Why These Techniques Work
Each step in this recipe serves a purpose. Deboning without tearing keeps the skin whole, ensuring the stuffed drumstick cooks evenly and looks appealing when served. Wrapping in caul fat adds a protective layer that crisps beautifully when fried. Dipping the stuffed drumstick in beaten egg before rolling it in breadcrumbs locks in the juices, creating a golden crust that stays crunchy even after cooling.
My brother Carlo, who loves experimenting in the kitchen, once tried baking instead of frying. It came out lighter but still flavorful, proving that chicken drumstick relleno can be as flexible as you are patient. The key is understanding the balance between texture and moisture—too much heat, and the filling dries out; too little, and it turns soggy.
A Dish with History and Heart
Stuffed dishes like relleno trace their roots back to Spanish colonial times. The word relleno itself means “stuffed” in Spanish, and early Filipino cooks adapted the technique using what was available—mostly chicken, pork, or bangus. Over time, relleno became a staple in Filipino celebrations, from Christmas feasts to town fiestas. It’s one of those dishes that bridges generations—where every household adds its own twist.
In our family, chicken drumstick relleno is often part of the Noche Buena spread. My mom still prepares it ahead of time, wrapping each drumstick neatly before frying them on Christmas morning. The aroma fills the house and pulls everyone to the kitchen, even the cousins who rarely cook.
Bringing It All Together
To cook, wash and clean the chicken legs well. Push the skin down gently, scrape the meat from the bone, and set the skin aside. Season both meat and skin lightly with salt and seasoning granules. Mince the chicken meat and mix it with ground pork, ham, sausage, onions, pickle relish, eggs, and flour. Season again, then stuff the mixture back into the drumstick, shaping it neatly.
If the skin has small tears, wrap it with caul fat to hold everything in place. Dip each drumstick in beaten egg, roll in breadcrumbs, and fry until golden brown. Serve warm with ketchup or sweet chili sauce—perfect with rice or even on its own.
Food for Thought
More than a recipe, chicken drumstick relleno is a reminder of patience and creativity in Filipino cooking. It’s proof that with a bit of effort and heart, even the most humble drumstick can turn into something special. Every layer—from the crispy skin to the flavorful filling—carries a story, one that connects us back to our family tables and the laughter that fills them.
So next time you want to surprise your loved ones, skip the usual fried chicken and give this relleno a try. You might just start your own kitchen tradition—one that tastes like home.
How to Cook Chicken Drumstick Relleno
Ingredients
- 6 pcs chicken legs
- 1/4 kilo ground pork
- 2 slices sweet ham
- 2 pcs frankfurters or sausage
- 2 pcs eggs
- 1 pc onion finely chopped
- 2 tsp. pickle relish
- 2 Tbsp. flour
- 1 tsp. granulated seasoning
- 1 tsp. salt
- 1/2 tsp. pepper
- 3 Tbsp. bread crumbs
- 1 pc egg beaten
Instructions
How to Cook Chicken Drumstick Relleno
- Wash chicken legs in running water, clean and drain. Carefully push down skin to the end of the bone. Try not to tear the skin.
- Scrape meat from bone. Season skin with little salt and granulated seasoning. Set aside.
- Grind or mince the chicken meat, ham and sausage and mix with ground pork, pickle relish, onion, eggs and flour. Season with granulated seasoning, salt and pepper.
- Pack well mixed ingredients around the drumstick bone with skin holding it. If the skin is torn, wrap with sinsal (or caul fat).
- Dip in beaten egg, then roll on bread crumbs. Fry in deep, hot cooking oil until golden brown. Serve with catsup.
Notes
Cooking Tips:
Keep the Skin Intact
When deboning, gently push the meat downward instead of pulling to avoid tearing the skin. The whole skin acts as the natural casing that holds the filling together. If it rips, patch it with caul fat to keep the drumstick’s perfect shape.Balance the Filling
Don’t overpack the stuffing—too much mixture can cause the skin to burst during frying. Make sure the filling is compact but still has room to expand slightly as it cooks. A well-balanced stuffing keeps the drumstick juicy and flavorful inside.Control the Oil Temperature
Maintain medium-high heat when frying to ensure even cooking and a crisp, golden crust. If the oil is too hot, the coating will brown too fast while the inside stays undercooked. Too low, and the relleno absorbs oil and turns greasy instead of crunchy.
