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Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)
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Inato lang Filipino Cuisine and More


Majority of my recipes are Asian Cuisines, Filipino to be specific. Please inform me should you want to use my pictures. Check out some of my photos at TAGA_LUTO

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Friday, May 28, 2010

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LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)


HHHmmmm Lechon Manok..lami kaayo( lah-mee ka-uh- yu)! translation HHHmmm..Roasted Chicken..so delicious! One of my family's comfort food. This is how i make my lechon manok, well typically the bird should be in a rotisserie. Nope i don't have a rotisserie...i wish!!! , so obviously this was roasted in the oven.

I believe, lemongrass is the key ingredient to a successful lechon manok. The smell and the taste of the lemongrass just brings me back to memory lane. I'm glad lemongrass are now widely available even the regular grocery stores now carry fresh and the paste in a tube, you'll find them at the herb aisle. And of course, Asian stores near you will definitely have lemongrass. If you can't really find lemongrass, substitute it w/ mint leaves or basil leaves.

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INGREDIENTS FOR THE STUFFINGS: LEMONGRASS, SCALLIONS(GREEN ONIONS), BAY LEAVES, GARLIC, PEPPERCORNS.

MIX THESE HERBS /VEGGIES WITH SALT AND PEPPER.

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1/13/14

Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)

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INGREDIENTS FOR THE DRY RUB: SALT, GROUND PEPPER, ONION POWDER, GARLIC POWDER. MIX KOSHER SALT, GROUND PEPPER, ONION POWDER AND GARLIC POWDER. RUB THIS DRY MIX IN AND OUTSIDE THE CHICKEN EVEN IN BETWEEN THE SKINS. STUFF THE VEGGIES/HERBS INSIDE THE CHICKEN

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I MEANT TO TRUSS THE CHICKEN BUT GOT LAZY, I OPTED TO JUST TIE THE END PART

Labels African Fare (2) American Fare (16) appetizer (49) APPLES (6) Arts and crafts (5)
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1/13/14

Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)

bake (15) Baking Challenge (13) BBQ (4) beef (24) bread (11) breakfast (4) cakes (22) cheese (7) Chicago restaurants (1) Chicken (31) Chinese fare (21) Chocolate (19)
ROAST THE BIRD, BREAST SIDE DOWN FIRST. MY THEORY FOR THAT IS TO KEEP THE BREAST MOIST AND GET MORE FLAVOR FROM THE DRIPPINGS/JUICES. WHEN THE CHICKEN STARTS TO BROWN, TURN THE BIRD SO THE BREAST SIDE GETS BROWN AND CRISP. ALSO I PLACE IT ON A RACK TO ACHIEVE CRISPY SKINS ALL OVER.

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CHICKEN SHOULD BE DONE AT 170 DEGREES F, INTERNAL TEMPERATURE. IF YOU DON'T HAVE A THERMOMETER YOU CAN CHECK IT BY INSERTING A SKEWER AND THE JUICES THAT COMES OUT SHOULD BE CLEAR IN COLOR. YOU CAN TURN THE DRIPPINGS INTO GRAVY.

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1/13/14

Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)

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LET THE CHICKEN REST FOR 10 TO 15 MINUTES TO LET THE JUICES SETTLE. CARVE AND SAVE THE ONIONS/SCALLIONS FROM THE STUFFING, I LOVE THOSE HERBS/VEGGIES AS A SIDE DISH=;) DISCARD THE BAY LEAVES AND LEMONGRASS.

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WE SERVE LECHON MANOK W/ LEMON JUICE/SOY SAUCE MIXTURE FOR THE DIP, STEAMED WHITE RICE AND THE HERBS/VEGGIES

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