Lechon Manok (Pinoy Roast Chicken)
To most pinoy sarciado refers to a fried fish, usually leftover fish, recycled by cooking it with a lot of tomatoes and sometimes with scrambled eggs.
Recipe Summary 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.Ingredients | Pork Sarciado Panlasang Pinoy1 onion, chopped15 cloves garlic, minced¼ cup calamansi juice¼ cup fish sauce (patis)1 teaspoon salt1 teaspoon ground black pepper½ teaspoon brown sugar1 whole chicken, cleaned and patted dry1 tablespoon vegetable oil6 lemongrass stalks, or more to taste3 bay leavesDirectionsCombine 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.Calamansi is a citrus fruit widely cultivated in the Philippines. If you can't find calamansi, use lemon juice.Info | Pork Sarciado Panlasang Pinoyprep: 25 mins cook: 1 hr additional: 4 hrs 15 mins total: 5 hrs 40 mins Servings: 6 Yield: 6 servings
TAG : Lechon Manok (Pinoy Roast Chicken)Meat and Poultry Recipes, Chicken, Whole Chicken Recipes,