Filipino Roasted Chicken Lechon Manok Food

HOW TO COOK LECHON MANOK (FILIPINO STYLE ROASTED CHICKEN)

Steps:

• 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.
• Put all the ingredients together in a blender (except the all spice powder) until it becomes a puree .
• Pour the mixture in a saucepan and simmer for about 15 minutes or until the liver is already cooked and the sauce thickens.
• Turn off the heat then add the all spice powder. Mix well and set aside.

LECHON MANOK (PINOY ROAST CHICKEN)

Steps:

• Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
• Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
• Preheat oven to 400 degrees F (200 degrees C).
• Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
• Stir oil into the leftover marinade in the bowl.
• Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
• Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

LECHON MANOK (FILIPINO ROASTED CHICKEN)

Steps:

• Prepare the spices for the marinade and stuffing first. Remaining onion and lemongrass will be used on the actual day of roasting.
• In a mixing bowl, combine all ingredients of the marinade. Stir until sugar is dissolved.
• In another bowl, combine onion, and garlic with salt and pepper for the stuffing. Bruised and cut the lemongrass to bring out the aroma.
• Place chicken in a tray. Season inside of the chicken with salt and pepper. Use a spoon to loosen skin from chicken (see video). Insert half of the pressed garlic cloves under the loosened chicken skin. Stuff the bruised lemongrass and seasoned shallots and garlic inside the chicken.
• Tie drumstick ends tightly with a string. Place chicken in a resealable bag and pour the marinade over. Massage chicken all over. Refrigerate breast side down (initially) for a minimum of 24 hours to 48 hours max. Turn two to three times.
• Take chicken out of the fridge 30 mins before roasting. Pre-heat oven to 200c/400f.
• Place the remaining shallots and lemongrass in a roasting pan. Remove chicken from the marinade and place the chicken on top. Reserve the marinade for basting. Drizzle chicken with oil. Sprinkle salt and pepper.
• Roast chicken for 10 minutes, then adjust the tempreture down to 180c/350f. Roast for 50 minutes. Take out the chicken from the oven after 50 minutes then baste with the marinade and juices from the pan. Roast for another 20 to 30 minutes (see note 3).
• When chicken is cooked, transfer to a board and let it rest for 15 minutes before carving. Serve with the pan juices. Enjoy!