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
CEBU-STYLE ROAST CHICKEN
This recipe was born out of homesickness during my first year in Germany. We were lucky enough to have an Asian store close by for the lemon grass. Its best to use the regular/young chicken. I tried using hen, but turned out rubbery and it didn't smell too good either. Sea salt really brings out the flavor while the lemon grass adds to the "kick" factor of the dish. If you have a coal-burning oven, then you will have a more flavorful effect. Now, its been my family's favorite and I prepare it during gatherings. Enjoy!
Provided by Anne Co
Categories Filipino
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 475°F.
- Rinse and pat the chicken dry (this will make the skin crunchy). Set aside.
- Wash the spring onions and the lemon grass stalks well. Slice the stalks in half. Set aside.
- Sprinkle sea salt and black pepper into the inside of the chicken.
- Stuff the chicken with the spring onions and the lemon grass.
- Rub the chicken with sea salt, black pepper, and garlic powder. In an oven-safe pan or stoneware, roast the chicken @ 475F for 45 minutes.
- Lower the oven temperature to 375F and continue to roast for 30 minutes.
- Serve with hot rice and cold Coca-cola.
Nutrition Facts : Calories 721.4, Fat 52.9, SaturatedFat 15.1, Cholesterol 243.8, Sodium 227.1, Protein 57.2
CEBU LECHON MANOK (BAKED)
This is a simple lechon manok roasted in the oven. When you think of lechon manok, it should be roasted on burning charcoals skewered on a spit.
Provided by Manny
Categories Chicken Recipe
Time 1h55m
Number Of Ingredients 9
Steps:
- Rub the skin and inside of the chicken with salt and pepper. Then rub the skin of the chicken with garlic, ginger and soy sauce.
- Stuff the chicken with lemon grass and bananas. Wrap the chicken tightly with aluminum foil.
- Roast in a preheated 400 °F oven for about an hour. Then open the foil and let it roast until the skin is golden brown and crisp (approximately 30 minutes or more).
- Serve with dipping sauce made from a mixture of vinegar, onions and pepper.
Nutrition Facts : Calories 223 kcal, ServingSize 1 serving
PORTUGUESE-STYLE ROAST CHICKEN
Make and share this Portuguese-Style Roast Chicken recipe from Food.com.
Provided by AlisVolatPropriis
Categories Whole Chicken
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 200°C or 180°C fan. Using kitchen scissors or poultry shears, cut down either side of the backbones of chickens and discard. Open out chickens and flatten, pressing with the heel of your hand.
- Rub chicken skin with cut lemon; reserve lemons. Combine oil, garlic, oregano, paprika, cayenne and salt, and rub into skin. Arrange chickens skin side up in a large baking dish and add reserved lemons.
- Roast for 45 minutes, until golden brown and cooked through. Set aside to rest for 10 minutes, then carve into pieces. Drizzle with reserved pan juices to serve.
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