Lechon Manok Sauce Recipes
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
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- Prepare the chicken. Rub the chicken inside out with salt and pepper and let it rest for 10 minutes before marinating.
- Marinate the chicken. In a large mixing bowl, combine 10 to 12 pcs calamansi, 60 ml soy sauce, 30 ml fish sauce, 15 g grated ginger, 1 onion, sliced , 8 cloves garlic, crushed and 40 g brown sugar and stir until sugar has been dissolved. Add the whole chicken into the bowl and coat it with the marinade. Allow it to marinade for at least 8 hours in the fridge (covered with plastic cling wrap).
- Stuff the chicken. Remove chicken from the marinade and pat dry with paper towels. Stuff the chicken with lemongrass and scallions.
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