Andoks Lechon Manok Recipes

LITSON MANOK OR LECHON MANOK RECIPE

Litson Manok or Lechon Manok Recipe image

Provided by Panlasang Pinoy Recipes

Number Of Ingredients 13

Ingredients

1 kilo dressed whole chicken
1 8 oz Sprite or 7up
3 tbsp of white or brown sugar
3-5 cloves of garlic (minced)
1 medium sized onion (sliced)
3 tbsp of lemon or calamansi juice
1 thumb size ginger (sliced)
1 or 2 stalks of lemon grass (tanglad)
ground black pepper
3 bay leaves
1 stick of butter
salt
3 tbsp soy sauce

Steps:

Marinate the whole chicken in Sprite or 7up, soy sauce, calamansi juice, garlic, ginger, onions, pepper and sugar for an hour or more. To get the best result we suggest to marinate the chicken overnight.
Preheat the oven to 325°C.
Stuffed the Chicken cavity with the following lemon grass tied together, garlic, bay leaves and Peppers.
Inject the marinade mix unto the inside of the chicken.
Rub the chicken's skin with butter, salt, pepper and garlic.
Finally, roast the chicken for 1 hour and 20 minutes or until the chicken is golden brown.
While roasting brush the chicken's skin, with butter.
Serve hot with Mang Tomas lechon sauce.

LECHON MANOK (PINOY ROAST CHICKEN)

Lechon Manok (Pinoy Roast Chicken) image

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

Ingredients

1 onion, chopped
15 cloves garlic, minced
¼ cup calamansi juice
¼ cup fish sauce (patis)
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon brown sugar
1 whole chicken, cleaned and patted dry
1 tablespoon vegetable oil
6 lemongrass stalks, or more to taste
3 bay leaves

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

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