Lechon Manok Pinoy Roast Chicken Recipes

LITSON MANOK OR LECHON MANOK RECIPE

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 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 (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.

FILIPINO-STYLE ROAST CHICKEN (LECHON MANOK)

Steps:

• Step 1: Wash the bird inside and out, and then pat dry. ShareTweetPin1 Shares Step 2: Sprinkle the chicken liberally with the salt, pepper, and garlic powder, rubbing it onto the skin with your hands, and even inside its cavity. You can do this right before you begin roasting, or the night before (allowing the rub to penetrate and flavor the bird inside the refrigerator). ShareTweetPin1 Shares Step 3: Take two stalks of lemongrass, carefully peel their leafy outer layers off in lengthwise strands, then fold the stalks into three even sections. Take the strands and use them as makeshift twine to wrap the folded stalks individually into compact bundles. ShareTweetPin1 Shares Step 4: Insert the bundles inside the bird's cavity. Truss the chicken to make it compact for cooking. ShareTweetPin1 Shares Step 5: Prepping the grill for rotisserie roasting: Place two mounds of lit coals on opposite sides of the grill, keeping the center empty, for classic modified two-zone grilling. Place a drip pan in the empty area between the two mounds. ShareTweetPin1 Shares Step 6: While waiting for the heat to reach medium-high heat, configure your grill for rotisserie mode. ShareTweetPin1 Shares Step 7: When the coals are up to temperature, carefully run the rotisserie spit through the trussed chicken, position the bird in the middle, and secure both sides. Insert the spit within the rotisserie unit, and turn it on. Close the lid and open the grill's dome vent all the way. The total cooking time is about 1½ hours. ShareTweetPin1 Shares Step 8: Replenish the coals after 1 hour to maintain the temperature. ShareTweetPin1 Shares Step 9: After the 1½ hours, insert a digital thermometer in the thickest part of the thigh and measure its internal temperature. You want it to be between 170 to 180 degrees. ShareTweetPin1 Shares Step 10: When cooked, carefully remove the bird from the spit, place on a platter and cover loosely with tin foil, then let rest for about 10 minutes. ShareTweetPin1 Shares Step 11: Serve warm with gravy. ShareTweetPin1 Shares

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!

GARLIC HERB ROASTED CHICKEN (LECHON MANOK)

Steps:

• Thoroughly rinse and clean the inside and outside of the chicken with warm water. Drip dry and place it in a large bowl.
• Get a baking pan large enough for the chicken, preferably a glass one so its easy to see through the juices later.
• Put one tablespoon of olive oil in the center of the pan and spread it around so it covers an area large enough where the chicken will be placed.
• In a small mixing bowl combine the rosemary, garlic powder, and basil. Also add the ground chili pepper, salt, and pepper to taste if you prefer.
• Stir the mixture until it is well blended.
• Now pour the remaining 1 tablespoon of olive oil on the chicken in the bowl. With your hands spread the oil over the entire surface of the chicken.
• Take one tablespoon of the seasoning mixture and carefully rub it on the outside of the chicken with your hands. Use more of the seasoning mixture if you need to but leave at least one tablespoon of it for later.
• Place the chicken in the center of the pan with breast side facing up, back side facing down.
• Take the chopped garlic and place it inside body cavity of the chicken in the center.
• Place the butter inside the body cavity of the chicken on top of the garlic.
• Put the remaining seasoning mixture on top of the butter inside the body cavity of the chicken.
• Turn your oven on to bake and set the temperature at 350 degrees fahrenheit.
• You will need to bake your chicken for 20 minutes for every pound of chicken. (Example: 5 pound chicken needs to bake for 100 minutes or 1 hour and 40 minutes)
• During the last 20 minutes of baking, carefully baste the outside of the chicken with the drippings in the pan every 5 minutes.
• When the cooking time has expired turn the oven off but leave the chicken in the oven. Continue to baste every 5 minutes for another 30 minutes while the chicken cools.
• Remove the pan from the oven after the chicken has cooled.
• Now with a metal spatula, carefully transfer the chicken onto a serving platter.
• Remove any of the grey color bits from the drippings in the pan then put the drippings in a bowl for use as a sauce.
• Serve with white rice.

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.

PAKSIW NA LECHON MANOK

Steps:

• Heat the oil in a cooking pot.
• Sauce the garlic and onion until the onion gets soft.
• Add the lechon manok (set roasted chicken) and pour-in water and lechon manok sauce. Stir and let boil.
• Add the peppercorn, bay leaves, chicken bouillon, and soy sauce. cover and cook in medium heat for 30 minutes.
• Pour the vinegar in the pot. Let the mixture re-boil. Stir and add the sugar and salt.
• Cook for 10 to 15 minutes more or until the sauce thickens to your desired consistency.

CEBU LECHON MANOK (BAKED)

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.