How To Cook Lechon Manok Filipino Style Roasted Chicken 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 (FILIPINO ROASTED CHICKEN) RECIPE

Steps:

• In a large bowl, add-in the chopped onion, minced garlic, fish sauce, soy sauce, calamansi juice, brown sugar, and salt and pepper. Combine well until incorporated.
• Place the chicken in a resealable bag and then pour-in the marinade. Seal the bag and refrigerate overnight.
• Preheat the oven to 200°C. Take out the chicken and reserve the marinade.
• Stuff the lemongrass and the bay leaves inside the chicken cavity.
• Place chicken in a wire rack on a baking tray and then put inside the oven. Roast for 60 to 90 minutes.
• Combine the reserved marinade with the vegetable oil and then baste the chicken every 20 minutes while roasting until cooked.
• Transfer to a serving tray or serving plate. Serve and enjoy!

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.