1

Place bay leaves, cloves, thyme, nutmeg, oregano, and cinnamon sticks in cheesecloth and wrap securely.

2

In a large pot, combine chicken broth, soy sauce, vinegar, pineapple juice, red onion, and garlic. Season with salt and pepper. Add aromatics to cheesecloth. Boil then simmer for 10 minutes, gradually reducing to low heat.

3

Submerge the chicken in the pot and marinate covered for at least 1 hour or until the skin has tightened.

4

Remove chicken and aromatics from the broth. Allow chicken to air-dry and pat with paper towels as needed. Stuff aromatics inside the chicken cavity.

5

Roast chicken in an oven preheated to 200 degrees Celsius for 1 hour 30 minutes. Rest for a few minutes.

6

Bring broth to pot to a boil. Scoop out scum, then add brown and white sugar. Reduce by half until syrupy consistency. Drain to remove solids from the sauce.

7