Lechon Manok

RECIPE #1

Ingredients

1 whole chicken
3 tablespoons of brown or white sugar
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of calamansi juice or lemon juice
1/2 cup of sprite, 7up or beer
2 cups of tanglad (lemon grass) for stuffing
1 teaspoon ground black pepper
Directions

Marinate the whole chicken in soy sauce, calamansi juice, minced garlic, chopped onions, soda or beer, sugar and pepper.
Let stand marinate in the refrigerator for 1 to 3 hours.
Stuff the chicken cavity with tanglad (lemon grass).
Cook chicken on grill or in oven until golden brown

RECIPE #2 (from Nestle)

Ingredients

1 kg whole chicken
Marinade:

2 tbsp calamansi juice
salt and pepper to taste
2 tbsp Maggi Savor, Classic
tamarind or tanglad leaves for stuffing
Liver Sauce:

3 whole chicken liver
4 cloves garlic minced
1/2 medium onion diced
2 tbsp cooking oil
2 tsp cooking oil
1 11g MAGGI Chicken Broth Cube
salt and pepper to taste
2 tbsp vinegar
1 bay leaf
2 tbsp breadcrumbs
1 tsp brown sugar or to taste
Procedure

Rub chicken with calamansi juice, salt, pepper and MAGGI Savor. Let stand for at least four hours, turning occasionally to marinate evenly. Drain and reserve marinade.
Stuff chicken with tanglad or tamarind leaves and roast in an oven, turbo or over hot charcoal. Add cooking oil to marinade and use this to brush chicken every now and then as it cooks.
Prepare sauce. Pound together or put on a blender chicken liver, half of the garlic and the onion. If using a blender, add a little water or broth to make a paste. Set aside.
Heat oil and saute remaining garlic and onion. Stir in liver mixture, MAGGI Chicken Broth Cubes and seasonings.
Add vinegar and bay leaf. Simmer for 2 min. Stir in breadcrumbs; add sugar and a little more water or broth to reach the desired consistency. Adjust seasonings to obtain the desired balance of sweet and sour taste.
Cut up chicken into serving portions and serve with liver sauce.