1 chicken, deboned
For the marinade230ml Sprite or 7up¼ cup tomato ketchup¼ cup soy sauce3 pcs chicken bouillon cubes, crushed1 – ½ tsp pepper
For the stuffing¼ cup ground pork3 eggs, lightly beaten140g chorizo, diced140g black olives, chopped½ cup cheese, grated1 small onion, chopped1 carrot, chopped1 bay leaf, chopped½ tsp paprika2 tbsp. soy sauce2 tbsp. tomato ketchup¼ tsp pepper2 hard-boiled eggs
For the basting sauceChicken drippings or olive oilAchuete (annatto) seedsButterCorn flour
For the adobo sauce¼ cup soy sauce½ cup vinegar1 tsp garlic powder¼ cup Sprite or 7up½ tsp ground pepper
For the side dishesPotatoesGoose or duck fatLittle gem lettuceOlive oilParmesan cheese, gratedSalt and pepper (for seasoning)
For the chicken
Marinate deboned chicken in Sprite/7up, ketchup, soy sauce, bouillon cubes and pepper overnight.
On the next day, drain and prepare the chicken for stuffing.
Mix all stuffing ingredients except the hard-boiled eggs.
Insert the stuffing and hard boiled eggs.
Stitch the openings and place on a roasting tin.
Rub the skin with some butter and ground pepper.
Cover with foil and roast for about 45 minutes in preheated (fan) oven at 190°C.
Remove the foil after 45 minutes to continue cooking to brown the skin for another 30 to 40 minutes.
Cook until juices run clear and collect the drippings.
Baste the chicken.
For the basting sauce
Place drippings in a small pan, add achuete seeds until the red colour comes out.
Add some butter.
Baste the chicken every 10 minutes.
For the adobo sauce
Place all adobo sauce ingredients in a small pan over heat and reduce to sauce consistency.
Thicken with 1 or 2 teaspoons of corn flour to 1 or 2 tablespoons of water.
For the roast potatoes
Par boil potatoes for 10 minutes.
Heat goose fat or duck fat on a baking tray on the hob.
Add the potatoes and coat with the fat.
Transfer baking tray to oven to roast for 45 minutes, turning once.
For the chargrilled little gem lettuce
Heat a griddle pan with some olive oil.
Cut the little gem lettuce in half, lengthwise.
Drizzle little gem lettuce with olive oil and season with salt and pepper.
Sear the seasoned little gem lettuce on the griddle pan.
Remove from the heat and sprinkle with grated parmesan cheese.
Transfer griddle pan under the oven grill.