Roast whole chicken

Ingredients :

2 whole chickens, about 1.2 kilograms each
2 whole garlics, peeled and finely chopped
1/2 c. of lemon juice
3/4 c. of dark soy sauce
1/3 c. of dark brown sugar
1/2 tsp. of powdered black pepper
1 tbsp. of chili sauce
2 tbsps. of steak sauce
2 bunches of leeks
1 whole lemon, cut in half

Cooking procedure :

Make the marinade by mixing together the garlic, soy sauce, lemon juice, chili sauce, steak sauce, pepper and sugar. Stir until the sugar is completely dissolved.

Wash the chickens well, including the cavities. Pat dry with a kitchen towel. Place in a large glass baking dish. Pour the marinade over them, rubbing the skins with the marinade and the pieces of garlic. With a tablespoon, pour some of the marinade into the cavities. Place them in resealable plastic bags. Divide the remaining marinade in two and pour into the bags with the chickens. Seal the bags well and place them in a shallow pan. Keep in the fridge for two days, turning the bags every 6 hours or so.

To roast, take the chickens out of the bags and scrape off the garlic. Take a bunch of leeks and roll them to fit into the cavity. Stuff the leeks into the cavity. Seal the cavity with half a lemon. Do the same for the other chicken. Wrap each chicken in aluminum foil, making sure that no part is exposed. Place in a baking dish and cook in a 325^oF oven for two hours. Take the chickens out of the oven, remove the foil wrappings and place them on a roasting tin or oven rack. If placing them directly on the oven rack, place a baking dish underneath to catch the drippings. You don’t want the oil from the skins dripping directly into the oven’s interiors. Roast in a 375^oF oven for another 20 to 30 minutes or until sufficiently browned. Remove the leeks and lemon from the cavities before transferring to serving platters.

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