Ingredients:

1 whole chicken, cleaned & innards removed

4 tbsp nelicom patis (marinade)

1 tbsp datu puti vinegar (marinade)

1 tbsp pepper, grounded (marinade)

¼ tsp bird’s eye chili (marinade)

1 pack ufc tamarind soup mix (marinade)

3 tbsp annatto oil (atsuete) optional (marinade)

lemongrass (stuffing)

onions (stuffing)

leeks (stuffing)

¼ cup datu puti or ufc spiced vinegar (south sauce)

1 cup tomatoes, finely diced (south sauce)

3 tbsp datu puti toyomansi (south sauce)

½ cup shallots, diced (south sauce)

1 tbsp golden fiesta cooking oil (north sauce)

1 tsp garlic, minced (north sauce)

2 tbsp ginger, minced (north sauce)

1 tsp onion (north sauce)

½ tsp turmeric (north sauce)

¼ cup grilled chicken liver (north sauce)

¼ cup datu puti or ufc vinegar (north sauce)

2 tbsp sugar (north sauce)

¼ cup water (north sauce)

2/3 cup mang tomas all-purpose hot sauce (north sauce)

1 tbsp datu puti or ufc fish sauce(patis) (north sauce)

Directions:

1. Rub chicken with marinade. Put stuffing. Roast over hot charcoal approximately 45-50 minutes.

2. Other ways of cooking: Roast in a turbo broiler at 375 degrees F for 30 minutes or oven-roast at 350 degrees F for 1 1/2hours.

3. South Sauce: Mix all ingredients together.

4. North Sauce: Saute garlic, ginger, onion and turmeric in oil. Add chicken liver, vinegar , sugar and the rest of the ingredients. Remove from fire. Place in a blender and blend thoroughly. Serve as sauce.

Bon Appetit!