Ingredients:

RoastChicken
Ingredients:
1/2 k chicken, cut
into serving portions 1 whole (1-1/4k) chicken,
cleaned and pat dried
1/4 cup DEL 1/4 cup prepared mustard
MONTE Red Cane 1 large (75g) onion, sliced
Vinegar 2 Tbsp. melted butter
1/4 cup soy sauce
Marinade:
6 cloves garlic, 1 can (227g) DEL MONTE
crushed Tomato Sauce
1/4 tsp. peppercorn 2 Tbsp. Worcestershire
1 laurel leaf (bay sauce
1/4 tsp. pepper
leaf) 1/2 tsp. iodized fine salt (or
1/2 cup water 1/2 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
2. Add water, then simmer for 35 minutes. Add quail eggs. absorption of 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
MAKES 6 SERVINGS minutes. Turn 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