How To Cook Lechon Manok Filipino Style Roasted Chicken Recipes

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!

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 RECIPE

Steps:

• In a large bowl, combine all the marinade ingredients. Mix well.
• Place the chicken inside a large re-sealable bag. Pour the marinade in the bag with the chicken. Put the onion and lemongrass inside the cavity. Seal and refrigerate overnight.
• Remove the chicken from the bag and then stuff with fresh lemongrass and green onion.
• Prepare to roast the chicken on the grill by skewering the entire fowl on a spit and secure both sides with a grill fork.
• Spit-roast (or i-litson in Tagalog) for 2 ½ to 3 hours or until the chicken is done
• Transfer to a serving plate. Serve with lechon manok sauce and atchara.
• Share and enjoy!

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!