1 rectangular oil can, top removed
1 pc. metal stake, about 1 1/2 feet high
1 marinated chicken
whole twigs, dry leaves or hay
1. Tie chicken on both sides using a metal stake as a spit.
2. Prick chicken vertically driving the stake to the ground. Cover with a clean oil can. Cover the can completely with twigs and dry leaves as fuel.
3. Light the fuel and cook chicken for 8–10 minutes.
The oil can cooking method was devised during World War II and used extensively by guerillas and later on, the dissident Hukbalahap members as makeshift ovens or stoves to cook food fast.