Comments on: No, it’s not a velociraptor balut… :)

By: PITS, MANILA

PITS, MANILA — Tue, 11 Oct 2011 12:01:09 +0000

IT LOOKS DRY AND THIN AND RUBBERY … BUT IT’LL BE DELICIOUS IF MADE INTO CHICKEN-SOTANGHON OR CHICKEN-SOPAS … SPRINKLE WITH TOASTED ONION AND GARLIC, ONION LEAVES …

By: Jojo

Jojo — Tue, 11 Oct 2011 03:25:23 +0000

A Balut-ciraptor!!!
Sorry, I couldn’t resist. Now, I’m crawling back into my hole.

By: Betchay

Betchay — Mon, 10 Oct 2011 11:54:58 +0000

Top photo indeed looks scary! Nicely focused with blurred background so I guess you used your DSLR here.

By: ntgerald

ntgerald — Mon, 10 Oct 2011 03:11:49 +0000

If you want native free-range chicken in something aside from tinola or sinabawan (where you can boil it till kingdom come) the best way to do it is by adobo. If you insist on broiled or grilled, then it would be tough.
Unless you get a “tarin”, not fully adult chicken.

By: Lizzie

Lizzie — Mon, 10 Oct 2011 02:58:15 +0000

The native chicken makes the best “hinatukan na manok”. Green papaya is added to tenderize the chicken, especially the mature ones. The chicken blood is squeezed with the freshly grated coconut to make an incredibly rich sauce, soup really. It reminds me of the French cream sauce thickened with egg yolks.

I remember how tender and tasty the really young native chickens were. The “tarin” as they were called, would have been the equivalent of a poussin, I guess.

By: Dragon

Dragon — Mon, 10 Oct 2011 02:48:48 +0000

Native chicken, black chicken and capon are no-go for me.

By: ami

ami — Mon, 10 Oct 2011 01:19:35 +0000

I had lechong manok bisaya on a vacation to cebu some years ago and I have to say that the chicken was very tough. Didn’t enjoy it at all.

By: millet

millet — Sun, 09 Oct 2011 09:03:48 +0000

same here! although my husband goes gaga whenever he sees the words “native chicken” on the menu, i still don’t get it. the only native chicken that i like is the one that my household staff brings back from her annual trips home in the mountains. these are fat, free-range hens that are delicious in soup. the chickens are slaughtered, dressed and very lightly smoked/grilled in a different way (i still don’t know how), and wrapped in banana leaves for the long trip back to the city. the chickens are barely cooked, but they taste fresh, and do not develop salmonella despite the 8-hour trip back, and when they’re made into tinola, the soup has a nice, smoky undertone, and the meat is tender.

By: sally

sally — Sun, 09 Oct 2011 06:46:45 +0000

Native chicken is best for stew. And that’s about it. I also grew up with stewed chicken with malunggay and lemongrass as a staple in our household. My grandmother would even add the clotted blood of the chicken (the household help collects the blood upon butchering the bird in the back yard) plus the liver, heart and immature eggs if there is any. But unlike MM, I never tired of it. I guess because I left home early. Having it for a meal takes me back to my childhood :). It’s quite rare for me to have this meal these days. It’s quite difficult to look for native chicken and fresh malunggay in Manila. If you guys know of any reliable source of native chicken in Makati area, please holler. Thanks!

By: Mimi

Mimi — Sun, 09 Oct 2011 06:42:46 +0000

I’ve broken a tooth on popcorn, so hopefully none of your crew suffered eating these tough chicks! The ‘tinalo’ roosters have to be boiled for hours and hours to be edible, so I guess these native chickens should have to be prepared similar, then just grilled afterwards. Twice cooked to make them easy to digest.