Pollo Adobado Relleno y Su Pasta

Ingredients

• 1 whole chicken, approximately 2 kg (4½–5 lb) — Gallus gallus domesticus
• 250 ml (1 cup) adobo paste (prepared separately per Kennedy's adobo recipe)
• 500 ml (2 cups) pasta stuffing (prepared separately per Kennedy's pasta stuffing recipe)
• Greased parchment paper, sufficient to cover the bird in the roasting pan
• Kitchen twine for trussing

Method

1. 1
   Coat the chicken thoroughly with adobo paste — under the skin where accessible, inside the cavity, and all over the exterior. Place on a rack, cover loosely, and refrigerate for a minimum of 6 hours or overnight.
2. 2
   When ready to roast, preheat the oven to 177°C (350°F).
3. 3
   Pack the cavity firmly with the pasta stuffing. Sew the opening closed with kitchen twine and a trussing needle. Truss the legs.
4. 4
   Place the chicken in a roasting pan. Lay greased parchment paper over the top of the bird.
5. 5
   Roast for approximately 2½ hours, removing the paper to baste with accumulated pan juices every 30–40 minutes, then replacing the paper. In the final 20–30 minutes, remove the paper entirely if deeper skin color is needed — watch carefully to prevent burning.
6. 6
   The chicken is done when the juices from the thigh run clear and the thigh registers 74°C (165°F); the stuffing at the center should also reach 74°C (165°F).
7. 7
   Transfer to a board and rest for 20 minutes before carving. Serve with pan juices.