Lechon Manok or Roasted chicken is basically a chicken cooked in a home kitchen or over a fire. This dish is considered as a all-time favorite and majority of the Filipinos. It is readily available at practically every street corner in the country and it cost usually around 200-300 pesos.
Lechon Manok Recipe
- 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
- 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.
- 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.
- Preheat the oven to 400° F or 200° C
- Stuff the cavity with the lemon grass folded into four and bay leaves.
- 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.
- Add oil to the remaining marinade and baste the chicken with it a couple of times during roasting.
- Remove from oven and let it rest for 10 minutes before cutting into serving pieces.
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