AuthorBiteSizedA different way of roasting chicken!
In a bowl, rub the skin and cavity of the chicken with about 1/4 cup salt and 1/4 cup crushed pepper.
Pour patis and calamansi juice on the chicken. Rub. Then pour 2 to 3 cans of pale pilsen and patis into the bowl. Marinate chicken for 30 minutes.
Mash the roasted garlic into the butter.
Remove the chicken from the bowl. Place butter inside the skin.
On a deep pot, place a bed of rock salt at the bottom, about 2 inches deep, and tanglad leaves. Open a can of beer and let the chicken “sit” on it. Place the chicken on the bed of rock salt and make sure it’s stable.
Cook the chicken for an hour over low heat. Cover to let it steam.
Ingredients
Directions
In a bowl, rub the skin and cavity of the chicken with about 1/4 cup salt and 1/4 cup crushed pepper.
Pour patis and calamansi juice on the chicken. Rub. Then pour 2 to 3 cans of pale pilsen and patis into the bowl. Marinate chicken for 30 minutes.
Mash the roasted garlic into the butter.
Remove the chicken from the bowl. Place butter inside the skin.
On a deep pot, place a bed of rock salt at the bottom, about 2 inches deep, and tanglad leaves. Open a can of beer and let the chicken “sit” on it. Place the chicken on the bed of rock salt and make sure it’s stable.
Cook the chicken for an hour over low heat. Cover to let it steam.
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