Roasted Chicken or best known as lechon manok is the Philippine interpretation of the famous rotisserie chicken. This dish is an all-time favorite of most Filipinos and is commonly served as ‘ulam’ (viand) on regular meals or holidays. Lechon manok doesn’t really pick specific time or occasions, it is readily available anytime you want it especially when you can easily buy a whole serving anywhere in the Philippines.
However, if you’re outside the borders of the Philippine archipelago, you may want to roast your own home-made lechon manok and use the recipe below:
- 1-1.2 kg of dressed whole chicken
- 3 tbsp of white or brown sugar
- 3-5 cloves of garlic, minced
- 1 onion, sliced
- 3 tbsp of lemon or calamansi juice
- ginger root
- 1 or 2 stalks of tanglad (lemon grass)
- ground black pepper
- 3 bay leaves
- cooking oil
- 1 cup of soda (Sprite or 7up)
- 3 tbsp soy sauce
Directions for Cooking:
Marinate the whole chicken in soda, soy sauce, calamansi juice, garlic, ginger, onions, pepper and sugar for an hour or more. Best if you can marinade the chicken overnight.
Preheat the oven to 325°C. Chicken cavity should be stuffed with the following before roasting: lemon grass tied together, garlic, bay leaves and some peppers.
Rub the chicken’s skin with oil, salt, pepper and garlic. And inject the marinade mix unto the inside of the chicken. Finally, roast the chicken for 1 hour and 20 minutes or until the chicken appears to be golden brown.
When brushing the chicken’s skin, you may use butter instead of oil.
How to Prepare the Sarsa or Gravy
- ½ kg pounded chicken liver
- 2 cups chicken broth
- 1 onion, minced
- 3 cloves garlic, pounded
- 3 tbs sugar
- 3 tbs soy sauce
- 3 tbs cornstarch
- ¼ cup vinegar
- cooking oil
Saute garlic and onion in a deep pan. Add the pounded chicken liver, and mix thoroughly. Season it with some pepper and salt. Pour 1 ½ cup of the broth, mix and allow it to simmer for about 30 minutes. Add your sugar and soy sauce. Mix. Then add the vinegar. Add more salt or sugar according to your taste.
Dissolve the cornstarch on the remaining chicken broth before adding to the mixture to achieve a thicker kind of sarsa. Prevent your sarsa from having lumps, mix well.
- If the sauce is a little too watery, you may add more cornstarch but ensure that you dilute it first on water (or if you still have extra broth with you). If the sauce stays longer on the stove it becomes more thicker. Make your own variation according to preference.
- Or you may serve lechon manok with a simple dipping sauce composed of chopped onions and spicy vinegar.
- Or to simplify things and avoid much hassle of creating a dipping sauce, you may purchase a ready-to-mix gravy powder or a ready-made bottle of lechon sauce.
- This gravy recipe can be used in almost any dishes such us lechon baboy (roasted suckling pig), fried fishes as well as fried chicken or pork.
Image by jekert