Lechon Manok
Lechon Manok
Lechon Manok is a Filipino-style roast chicken. The chicken is marinated in a toyomansi marinade while the cavity is stuffed with lemongrass. Traditionally, the chicken is spit roasted over coals. This recipe is roasted in the oven on a rack for 90 minutes. If you want to create a glaze for the chicken, pour the remaining marinade in a kettle. Bring to a boil. Simmer for 5-7 minutes until the marinade has thickened. Brush the glaze on the chicken every 10 minutes for the last 30 minutes of cooking. Let the chicken rest for 1% minutes before carving.
Servings: 4
Ingredients
- 4 lb whole chicken
- salt and pepper to taste
- 1 stalk lemongrass
Marinade
- 1 cup calamansi juice
- 1/4 cup soy ssuce
- 1/4 cup fish sauce
- 3 tbsp brown sugar
- 1 head garlic minced
- 4 shallots chopped
Instructions
- Mix all of the marinade ingredients together.
- Season the whole chicken with salt and pepper, especially underneath the skin. Place in a gallon sized ziplock bag. Pour the marinade into the bag. Marinate for 8 hours, preferably overnight.
- Preheat your oven to 350 degrees. Place the chicken on a rack on a pan lined in foil. Peel the outside off of the lemongrass. Cut the stalk in half and pound it flat a few times. Stick inside the cavity of the chicken.
- Roast the chicken for 85-90 minutes. Let rest for 15 minutes before carving.
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