There are just some dishes that are almost universally satisfying… and roast chicken must be one of them. Whether done on a fancy rotisserie in your oven or barbecue, over a charcoal pit, etc., the flavor of the charred skin and the blandish but hopefully juicy meat is familiar to millions of folks around the world. Maybe a couple of hundred years ago it was duck, pheasant, pigeon, and other fowl, with a stronger flavor profile… but today it’s more likely farm raised chicken.
We simply stuffed four chickens with some onions, garlic, lemongrass, salt and pepper and basted them with lard and turned them over hot coals for about 40 minutes until cooked. Do a last minute brush on marinade of soy sauce and kalamansi if you want to brown them more evenly…