Whole Roasted Chicken Stuffed with Embutido

This is the dish that changed my life as a chef—that made me realize that Filipino cooking shares the same level of technique and precision we expect and revere in French cuisine. I learned how to make it from my lola Josefina (see “Listening to Lola,”) and served it as a large-format meal at Mission Chinese Food in New York, for $75 a platter.

I won’t lie to you: This is hard labor. Somehow Lola could knock off three at a time for a party, using just