HOW TO COOK LECHON MANOK (FILIPINO STYLE ROASTED CHICKEN)
Lechon manok is a roasted whole chicken over live charcoals. Compared to oven roasted chicken, charcoal roasted ones have a distinct smoked flavor and aroma.
Provided by Manny
Categories Chicken Recipe
Time 3h20m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 170 g, Calories 323 kcal
LECHON MANOK (PINOY ROAST CHICKEN)
Juicy whole chicken roasted or cooked on a rotisserie. It remains a popular street food in the Philippines. It's best to give it time to marinate so that the flavors meld together. Serve it with Nina's Lechon Sauce.
Provided by Mekmolek
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 13.2 g, Cholesterol 113.6 mg, Fat 11.9 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 3 g, Sodium 1231.3 mg, Sugar 3.3 g
LECHON MANOK (FILIPINO ROASTED CHICKEN) RECIPE
Homemade version of the popular roasted chicken in the Philippines
Provided by admin
Categories Main Course
Time 1h15m
Number Of Ingredients 11
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!
Nutrition Facts : Calories 641 kcal, Fat 45.9 g, SaturatedFat 12.1 g, Cholesterol 216 mg, Sodium 1557 mg, Carbohydrate 9.4 g, Fiber 0.9 g, Sugar 2.2 g, Protein 45.4 g, ServingSize 1 serving
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