Post by Admin on Mar 24, 2016 23:21:11 GMT
Roasted Chicken Recipe (Lechon Manok)
It is best served with lechon sauce, a kind of liver sauce and atsara (pickled green papaya). It also goes best with a sauce combining calamansi juice, a local lemon, and soy sauce and chili pepper for that spicy kick.
Preparation Time: 20 mins (excluding marination)
Cooking Time: 1 ½ hours
Yield: 5-6 servings
Ingredients:
1 whole chicken (about 1 kilo)
4 stalks tanglad (lemon grass)
5 cloves garlic, minced
1 onion, chopped
4 tbsp calamansi or lemon juice
¼ cup soy sauce
3 bay leaves
3 tbsp brown sugar
1 cup Sprite or 7up
1 tbsp cooking oil
salt and pepper to taste
Cooking Directions:
1. In a large bowl, prepare the marinade by mixing together the garlic, onion, calamansi or lemon juice, soy sauce, brown sugar, soda, salt and pepper.
2. Pat dry the chicken, and rub it all over with the marinade, including the cavity. Refrigerate for about 4 hours or to obtain the best result, marinate it overnight.
3. Preheat the oven to 400° F or 200° C.
4. Stuff the cavity with the lemon grass folded into four and bay leaves.
5. Roast the chicken for about an hour and a half or until the chicken has turned golden brown. If using a food thermometer, the internal temperature should be around 160° F to 165° F.
6. Add oil to the remaining marinade and baste the chicken with it a couple of times during roasting.
7. Remove from oven and let it rest for 10 minutes before cutting into serving pieces.
8. Serve hot with your favorite dipping sauce.
9. Enjoy!
It is best served with lechon sauce, a kind of liver sauce and atsara (pickled green papaya). It also goes best with a sauce combining calamansi juice, a local lemon, and soy sauce and chili pepper for that spicy kick.
Preparation Time: 20 mins (excluding marination)
Cooking Time: 1 ½ hours
Yield: 5-6 servings
Ingredients:
1 whole chicken (about 1 kilo)
4 stalks tanglad (lemon grass)
5 cloves garlic, minced
1 onion, chopped
4 tbsp calamansi or lemon juice
¼ cup soy sauce
3 bay leaves
3 tbsp brown sugar
1 cup Sprite or 7up
1 tbsp cooking oil
salt and pepper to taste
Cooking Directions:
1. In a large bowl, prepare the marinade by mixing together the garlic, onion, calamansi or lemon juice, soy sauce, brown sugar, soda, salt and pepper.
2. Pat dry the chicken, and rub it all over with the marinade, including the cavity. Refrigerate for about 4 hours or to obtain the best result, marinate it overnight.
3. Preheat the oven to 400° F or 200° C.
4. Stuff the cavity with the lemon grass folded into four and bay leaves.
5. Roast the chicken for about an hour and a half or until the chicken has turned golden brown. If using a food thermometer, the internal temperature should be around 160° F to 165° F.
6. Add oil to the remaining marinade and baste the chicken with it a couple of times during roasting.
7. Remove from oven and let it rest for 10 minutes before cutting into serving pieces.
8. Serve hot with your favorite dipping sauce.
9. Enjoy!