Ingredients:

Roast Chicken
Ingredients:

1/2 k chicken, cut into

1 whole (1-1/4k) chicken,
serving portions cleaned and pat dried
1/4 cup DEL MONTE 1/4 cup prepared mustard
Red Cane Vinegar 1 large (75g) onion, sliced
1/4 cup soy sauce 2 Tbsp. melted butter
6 cloves garlic, Marinade:
crushed 1 can (227g) DEL MONTE
1/4 tsp. peppercorn Tomato Sauce
1 laurel leaf (bay 2 Tbsp. Worcestershire sauce
1/4 tsp. pepper
leaf) 1/2 tsp. iodized fine salt (or 1/2
1/2 cup water Tbsp.
24 pcs. quail eggs, iodized rock salt)
hard boiled 2 Tbsp. parsley, snipped
then shelled Gravy:
1 Tbsp. flour
Procedure: 2 Tbsp. butter
1 cup water
reserved marinade
reserved drippings
1. Combine all ingredients except quail eggs and water. Let stand
for 30 minutes. Procedure:

1. Marinate chicken in the ref overnight. Turn chicken once for even absorption of
2. Add water, then simmer for 35 minutes. Add quail eggs. marinade. Drain but reserve the marinade.
Simmer for another 5 minutes. 2. Pre- heat oven to 350oF. Rub chicken and its inside cavity with mustard. Stuff

with onion. Wrap in foil and bake for an hour.

3. Remove foil and reserve the drippings. Bake chicken for another 30 minutes. Turn
MAKES 6 SERVINGS once then brush with marinade. Bake for another 15 minutes, brushing with butter in

the last 5 minutes.

4. Gravy: Heat butter and flour. Stir. Add remaining ingredients, salt, soy sauce and

pepper to taste. Simmer for 5 minutes.

MAKES 8 SERVINGS