#filipino #pinoystyle #food #roasting #easyrecipe #cooking
FILO-AUSSIE STYLE ROAST CHICKEN / LECHON MANOK
This Filipino-Australian fusion roast chicken, also known as Lechon Manok, combines traditional Filipino flavors with a twist. Here’s a detailed recipe using the ingredients provided:
Ingredients
Ingredients:
1 whole chicken (about 3-4 lbs)
1.5 liters water
2 tbsp chicken powder
1 tsp ground black pepper
1 tsp garlic powder
1/2 cup dark soy sauce
1 tsp Worcestershire sauce (optional)
1 tsp salt
2-3 bay leaves
1 tbsp sugar
1 bunch spring onions (green onions)
1 medium onion, quartered
4-5 cloves garlic, smashed
1 stalk lemongrass, pounded and cut into 2-3 pieces
Instructions:
Prepare the Brine:
In a large pot or mixing bowl, combine the water, chicken powder, ground black pepper, garlic powder, dark soy sauce, Worcestershire sauce (if using), salt, bay leaves, and sugar. Stir until the chicken powder and sugar are dissolved.
Marinate the Chicken:
Clean the whole chicken and remove any giblets inside.
Place the chicken in the brine, ensuring it is fully submerged. If the chicken is not fully submerged, you can periodically turn it to ensure even marination.
Add the spring onions, quartered onion, smashed garlic, and pieces of lemongrass to the brine.
Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the chicken.
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare for Roasting:
Remove the chicken from the brine and pat it dry with paper towels. Discard the brine.
Stuff the cavity of the chicken with some of the spring onions, quartered onion, smashed garlic, and lemongrass pieces used in the brine. This will infuse the chicken with aromatic flavors as it cooks.
Truss the chicken by tying the legs together with kitchen twine for even cooking.
Roast the Chicken:
Place the chicken on a roasting rack set inside a roasting pan.
Brush the chicken with a bit of vegetable oil or melted butter for a golden, crispy skin.
Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) and the skin is golden brown and crispy. If the chicken skin starts to brown too quickly, you can cover it loosely with aluminum foil.
Rest the Chicken:
Once the chicken is done roasting, remove it from the oven and let it rest for about 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
Serve:
Carve the chicken and serve it with your favorite sides, such as steamed rice, roasted vegetables, or a fresh salad.
Tips:
Lemongrass: Make sure to lightly pound the lemongrass to release its aromatic oils.
Crispy Skin: For extra crispy skin, you can increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of roasting.
Marination: The longer you marinate the chicken, the more flavorful it will be. Overnight marination is highly recommended.
Basting: Occasionally baste the chicken with its own juices during roasting to keep it moist and flavorful.
Enjoy your FILO-Aussie Style Roast Chicken / Lechon Manok, a delightful fusion of Filipino and Australian culinary traditions!
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