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Kriska Cooks: Lechon Manok (Filipino-style Roasted Chicken)



Lechon is usually a pork dish in several regions of the world, most specifically Spain, which is also popular in the Philippines. But Filipinos, being naturally resourceful, also came up with making beef and even chicken into lechon.


In most regions of the Philippines, lechon is prepared throughout the year for any special occasions, during festivals, and the holidays. And while the pig lechon is the star of every Filipino household feasts, Lechon Manok doesn't come far behind. You'll see stalls in almost every corner of the streets selling this Filipino favorite. :)

Lechon Manok

Traditionally cooked by skewering the whole chicken, entrails removed, on a large bamboo stick or large metal skewers and cooking it in a pit filled with charcoal, it can also be done in the comfort of your own kitchens using rotisserie ovens or turbo broilers.

Lechon Manok

It's actually my first time to cook Lechon Manok, Filipino-style, as I usually do the Chinese-style one. My parents gifted me with a turbo broiler which I brought here from my recent vacation to the Philippines, and I had been cooking Lechon Manok for Mark since.

I also do my own gravy out of the chicken liver, which I roast and mix with the roasted chicken drippings. :D

Lechon Manok

It's only 10 days till Christmas and if you still haven't thought of what to prepare for Noche Buena, make sure to include Lechon Manok in your list.

Easy to prepare and a lot easier on the budget compared to a whole pig lechon, Lechon Manok will surely make your holidays a lot merrier! :D

Lechon Manok (Filipino-style Roasted Chicken)

by Sweet Nothings | Kriska Marie
Prep Time: 1 hour and 15 mins (or overnig
Cook Time: 1 hour
Keywords: roast chicken

Ingredients (4-6 servings)
  • 1 whole chicken (1kg)
  • 6 pcs calamansi or 1 medium-sized lemon (juice and zest)
  • 1/4 cup fish sauce (patis)
  • 1 medium-sized onion, chopped
  • 3-4 cloves garclic, minced
  • 4 tbsp brown sugar
  • 6-7 pcs star anise
  • lemon grass, cut into 3-inch stalks
  • pepper to taste
For the gravy
  • 100 grams chicken liver
  • 4-6 Tsp brown sugar
  • 2 Tsp bread crumbs
  • Drippings from the roasted chicken
  • left over marinade
Instructions
1. Wash chicken with running water and set aside. Pre-heat turbo broiler at 210°C.
2. Juice the calamansi/lemon and set aside the peelings.
3. In a clean bowl, combine calamansi/lemon juice with fish sauce, sugar, onions, garlic, black pepper, lemon zest, and star anise. Mix well.
4. Stuff the chicken with the calamansi/lemon peelings and lemon grass. Place chicken in a bowl, add in the fish sauce mixture, and marinate overnight. If you are pressed for time, you may marinate the chicken for at least an hour.
5. Put the chicken in a turbo broiler and cook for 30 minutes. Make sure to set aside the marinade as we'll use that for our gravy. Flip chicken over and cook for another 30 minutes.
6. Transfer to a clean plate, serve, and enjoy! Perfect with hot steamed rice.
For the gravy
1. Roast the liver (along with the chicken) for 20-30 minutes or until cooked. You can also have it boiled if you wish.
2. In a sauce pan over medium heat, transfer the chicken drippings from the turbo broiler.
3. Puree the chicken liver along with the left over marinade that we set aside earlier and add it in the drippings.
4. Add in the 4-6 tsp sugar (amount of sugar may depend on your preferred sweetness). Bring to a boil and add in 2 tsp bread crumbs.
5. Bring to a boil and remove from heat.

More recipes HERE :)

All photos were taken with an iPhone 6S Plus.

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