Clean chicken thoroughly, removing neck, feet, and remaining internal organs.
Weigh chicken to know how much pumping pickle solution to inject. It should be ½ cup per 1 kilogram of meat. To make pumping pickle solution: Mix 2 cups water, ½ cup coarse salt, 1½ tablespoon reÞ ned sugar, and 2 teaspoons curing salt. Boil for 10 to 15 minutes; let cool.
Place chicken on a tray. Pour pickle solution into a cooking or curing syringe. Inject pickle solution into chicken evenly, including the lean portions. Avoid pumping in air or bubbles as this may cause rancidity. Afterwards, massage chicken for 1 minute to distribute the pickle solution evenly.
To make dry cure mixture (per kg of meat): Mix 2 tablespoons salt, 4 tablespoons sugar, ½ tablespoon phosphate, and ½ tablet ascorbic acid, pulverized (500 mg). Apply on all sides and inner portion of chicken. Let stand at room temperature for 8 to 10 hours. After, wash chicken thoroughly under running water to reduce saltiness. Drain then tie abaca twine around legs and wings.
Place chicken in a pot together with pineapple juice, anisado wine, laurel leaves, and oregano. Cook over strong Þ re for 30 minutes or until tender. Let cool.
Apply brown sugar evenly on all sides of chicken.s surface. Glaze chicken with a blowtorch. If you don.t have a blowtorch, roast chicken in oven until golden brown.
Pack chicken in a carton and store in freezer.
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Photography by Miguel Nacianceno
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