Put chicken stock in a saucepan and let it simmer.
Add the ingredients anise, lemon grass, onion, salt, sugar, garlic and cover.
After a few minutes turn off the heat and set aside.
Strain the soup stock and reserve the spices. This will be used later to stuff the chicken.
Get a big syringe and inject the chicken with the soup stock.
Let the chicken marinade overnight in the fridge.
Slowly grill the chicken over the live charcoal and baste with the oil and soup stock mixture.
Grilling time will take about 2 to 3 hours depending on the size and weight of the chicken.
Chicken is done when clear juice comes out of the chicken when you make a cut on the thigh part.
Cook it until the meat is tender and the skin is brown. Serve with lechon manok sauce.