- 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
For the gravy
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. :)
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.
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
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
All photos were taken with an iPhone 6S Plus.