Tamarind Chicken Roast Recipe

INGREDIENTS:

• 1¼ kilo whole chicken
• 2 sachets 8g seasoning granules
• 1 pack 22 g sampalok mix
• 1 head garlic, minced
• 2 stalks lemon grass, tied

For gravy:

• 1½ cup water
• ¾ cup pan drippings, strained
• 1 sachet 8g seasoning granules
• 3 tbsp all-purpose flour
• 1 tbsp liquid seasoning
• 1 tbsp sugar
• 1 tbsp unsalted butter

INSTRUCTIONS:

1. Wash chicken thoroughly. Pat dry inside and out. Set aside
2. In a bowl, combine seasoning granules, sampalok mix, and garlic.
3. Rub prepared chicken with the mixture. Make sure that chicken is rubbed all over, including the inside cavity.
4. Stuff lemon grass inside the chicken cavity. Tie legs using twine.
5. Roast chicken in a 375 °F preheated oven for 1 hour. After one hour, remove from the oven and baste with drippings.
6. Cover chicken with foil and rest for 20 minutes before cutting into serving pieces.
7. For the gravy, in a sauce pan, heat pan drippings. Add flour and cook for 3-5 minutes. 
8. Pour in water and mix until smooth. Season with seasoning granules, liquid seasoning and sugar. 
9. Simmer for 3 minutes. Add butter and mix into gravy for consistency.

Source: Kusina 101