Lechon Manok is juicy roast chicken scented with calamansi, lemongrass, and bay leaves.
1 hour 50 minutes · Serves 6
Ingredients for Lechon Manok
1 whole chicken, about 1.6 to 1.8 kilograms
1 onion, chopped
2 heads garlic, cloves minced
1/4 cup fish sauce
2 tablespoons soy sauce
1/3 cup calamansi juice or lime juice
12 lemongrass bulbs, pounded
2 bay leaves
1 teaspoon brown sugar
Salt
Freshly ground black pepper
Oil
How to cook Lechon Manok
1.Pat the chicken dry and rub salt inside and out.
2.Mix onion, garlic, black pepper, brown sugar, calamansi juice, soy sauce, and fish sauce. Rub over and inside chicken, then marinate overnight in a sealed bag.
3.Remove chicken from refrigeration 3 hours before cooking. Stuff the cavity with lemongrass and bay leaves, reserving the remaining marinade.
4.Roast on a rotisserie at 200°C for 1 hour 20 minutes; alternatively, roast on a wire rack over a tray.
5.Mix reserved marinade with 2 tablespoons oil and basting drippings. Baste every 20 minutes until the chicken is browned and cooked through.
