Chicken heads can be made into street food too. These tiny heads of chickens are grilled to perfection and are widely savored by hungry Filipinos. Filipinos are so creative; they don’t waste any parts of the chicken and make good use of them.
Boil the head in water then scrape until clean. Rinse well. Chop into 2-inch squares. Set aside.
Heat oil in a pan, sauté garlic and onions. Add chopped head and bay leaf.
Pour in water, soy sauce, vinegar, and peppercorns. Simmer until chicken heads are completely tender.
Drain and cool.
Skewer the chicken heads in barbecue sticks. Grill until done.
Serve with dipping sauce of vinegar mixed with some chopped garlic and siling labuyo.