(Chicago) – I was intending to make pork tocino but I didn’t realize that I used up my pork butt reserves for adobo the other week. But I’m still craving for that sweet, salty and garlicky flavor of tocino. All I have in my freezer is a whole Perdue chicken. So why not roast it with tocino rub? Not a bad idea, I thought.

With the tocino rub adapted from a recipe in Amy Besa’s book and the roasting method of Thomas Keller, I produced a flavorful and super moist tocinong manok. And with hot steamy white rice and fried egg to go with this tocino, busog sarap! Not at a bad idea after all.  Pedeng pede!  🙂


  • 4-5 pounds whole chicken
  • 1 yard roasting string

Spice Rub:

  • ¼ cup salt
  • ¼ cup sugar
  • 1 teaspoon ground pepper
  • 2 teaspoons annatto powder (achuete)
  • 1 teaspoon paprika (optional)
  • 1 tablespoon garlic powder



Combine all the spice rub ingredients. Rub on the chicken, outside the skin, in between the skin and meat and inside the cavity.  Tie the chicken with string.  Check this out on how to tie chicken for roasting. Let it rest for at least 2 hours in the fridge or at most overnight.

Bring it out 30 minutes before roasting.  Preheat oven at 450F.  Then roast chicken for 45-50 minutes. Save the drippings and it’s wonderful.