Tuesday, March 12, 2013


1 kilo fresh chicken (whole piece wash and drain)
1 tbsp. Worcestershire sauce (for marinade)
1 tbsp. calamansi juice
1 tbsp. kenchay, chopped
2 pcs. pandan leaves, blanched
5 pcs.fresh native bayabas, sliced
A few pieces of young guava leaves, blanched
1 pc. Onion, chopped
1 pc. Leeks, chopped
1 pc. Carrot, chopped
1 stem celery, chopped
Worcestershire sauce (for seasoning)

1. Rub chicken inside and out with Worcestershire sauce, calamansi and kenchay.
2. Fill the cavity with pandan, bayabas , guava leaves and few dashes of Worcestershire sauce.
3. Place in roasting pan and roast in pre- heated oven 350 degree F.
4. Mix onions, carrots, leeks and celery and add to chicken.
5. Roast for 45 minutes to 1 hour or until golden brown.
6. Remove roasted chicken from heat, take out leaves and guavas in cavity and place in sauce pan together with other vegetables and drippings.
7. Cook over low heat. Add chicken stock and let boil to reduce liquid.
8. Strain and season with Worcestershire sauce and heat again until thick.
9. Serve as gravy.
10. Garnish with guava slices and gravy.

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