INGREDIENTS

1. 1 Whole chicken, 1.2 kg, deboned
2. 1/4 cup Silver Swan Soy Sauce
3. 3/4 cup Lemon lime soda
4. 1/2 tsp UFC Ground black pepper

STUFFING

1. 3/4 kg Ground pork
2. 2 Tbsp Chopped white onions
3. 4 Tbsp Sweet pickle relish
4. 2 Chorizo Bilbao, diced
5. 3/4 cup Grated cheddar cheese
6. 1/2 cup Raisins
7. 2 Tbsp Datu Puti Patis
8. 1 Egg
9. 1/4 cup UFC Ground black pepper
10. 1 1/2 tsp UFC Iodized Salt
11. 1/2 tsp Japanese bread crumbs

DIPPING SAUCE

1. 1 cup UFC Banana Catsup

PREPARATION

• 1 Preheat over to 350°F.
• 2 Marinate chicken in Silver Swan Soy Sauce, lemon lime soda, and pepper for 30 minutes.
• 3 In a mixing bowl, combine ground pork, onion, pickle relish chorizo bilbao, cheese, raisins, Datu Puti Patis, egg, and bread crumbs. Season with salt and pepper.
• 4 Put the stuffing in the deboned chicken. Secure neck cavity with skewers and roast for 350°F in the oven for 45 minutes.
• 5 Serve with UFC Banana Catsup on the side.