• 2 large whole chicken

Marinade:

• ½-cup honey
• ½-cup patis
• 3 tablespoons liquid seasoning
• 4 tablespoons calamansi juice
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Sauce:

• ½ kilo pork liver (cooked and finely minced)
• 1 large onion (finely minced)
• 2 tablespoons finely minced toasted garlic
• 2-cups brown sugar
• ¼-cup salt
• 1 tablespoon ground black pepper
• 1 cup white vinegar
• 2½ - cups stock or water
• 2-cups bread crumbs

Procedure:

1. Marinate chicken over night.
2. Pre heat oven to 300 *F.
3. Cook chicken for 30 minutes and increase temperature to 350*F.
4. Cook until chicken when pierced with a fork no longer oozes out blood.
5. In a sauce pot, mix all sauce ingredients well with a wire whisk.
6. Bring it up to a boil whisking to smoothen texture.
7. Serve chicken with sauce.

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