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Paksiw na Lechon Manok, we Filipinos have the popular Lechon Paksiw for pork, here’s the version for the chicken lechon paksiw.

Preparation and Cooking Time : 1 hour

• 10 cloves garlic, crushed
• 1 pc medium onion, sliced
• 1 whole (750 g) cooked lechon manok or fresh chicken, cut-up
• 1 can (234 g) DEL MONTE Fresh Cut Pineapple Chunks
• 2 pc laurel leaves
• 3 tbsp DEL MONTE Red Cane Vinegar
• 1 tsp liquid seasoning
• 1/4 tsp iodized fine salt (or 1/4 tbsp iodized rock salt)
• 1/2 cup lechon sauce
• 2 tbsp brown sugar
• 1/4 cup dried banana blossom (bulaklak ng saging)

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Thai Red Curry Recipe, An enduring Thai classic – and with good reason – and easily adapted for vegetarians too.

Preperation and cooking times: Serves 6, Ready in 30 mins

• 1 tbsp olive oil
• 3-4 tbsp red curry paste
  
• 400ml coconut milk
  
• 2 large potatoes , peeled and cubed
  
• 300g butternut squashes , cubed
  
• 150g green beans
  
• 12 button mushrooms , halved
  
• 250g cherry tomatoes
  
• 4 boneless and skinless chicken thighs , cut into cubes or
  
• 200g raw prawns , peeled
  
• handful coriander
  
• fish sauce

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Estimated cooking time: 35 minutes, Makes 4 Servings

• 1 tbsp sunflower oil
• 2 large onions , thickly sliced
• 4 skinless chicken breasts
• 4 tbsp balti curry paste
• 200g quinoa
• 400g can chopped tomatoes
• 1liter chicken stock
• 50g roasted salted cashews
• small bunch coriander , leaves chopped

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Sure to please the eye and palate, a whole, roasted, boneless chicken, filled with a favorite stuffing or not, is ideal for easy no-fuss carving right at the table. Boning a whole chicken, or other poultry, is not difficult, once you’ve learned the steps involved, and have a basic idea of its bone structure.

The benefits to doing your own boning are many. With fewer hands on the product, there is less likelihood of any food-borne illness to develop. The less time the product spends waiting to be processed before it gets to you, the better guarantee of its freshness. It is much more economical to buy a whole chicken, with the added benefit of getting all those bones to make your own stock. Last but not least, finding a butcher to bone a whole chicken is difficult if not impossible. 

STEP 1:

Place the chicken, breast side up, on a clean cutting surface. Stretch out each wing flat against the board by pulling the tip. With a boning knife, cut off the wing tip and next joint, leaving the largest wing bone still attached. 

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