How To Cook Lechon Manok (Filipino Style Roasted Chicken)
Lechon manok is a roasted whole chicken over live charcoals. Compared to oven roasted chicken, charcoal roasted ones have a distinct smoked flavor and aroma.
Servings: 2 to 3 servings
Calories: 323kcal
Ingredients
For the lechon manok
- 5 cloves garlic
- 1 Tbsp. anise seeds
- 4 stalks of lemon grass or tanglad
- 1 medium size onion quartered
- 1 Tbsp. brown sugar
- Salt to taste
- 1 cup chicken soup stock or chicken bouillon cube dissolved in 1 cup hot water
- 1 whole medium size dressed chicken
For the lechon manok sauce:
- 1/2 kilo fried chicken liver
- 2 medium sized onion chopped
- 1/4 cup vinegar
- 3/4 cup brown sugar
- 2 Tbsp. bread crumbs
- 1 head garlic
- 1/2 tsp. all spice powder
- 1 Tbsp. ground black pepper
- 1 cup chicken stock
- salt to taste
Instructions
For the lechon manok:
- Put chicken stock in a saucepan and let it simmer.
- Add the ingredients anise, lemon grass, onion, salt, sugar, garlic and cover.
- After a few minutes turn off the heat and set aside.
- Strain the soup stock and reserve the spices. This will be used later to stuff the chicken.
- Get a big syringe and inject the chicken with the soup stock.
- Let the chicken marinade overnight in the fridge.
- Slowly grill the chicken over the live charcoal and baste with the oil and soup stock mixture.
- Grilling time will take about 2 to 3 hours depending on the size and weight of the chicken.
- Chicken is done when clear juice comes out of the chicken when you make a cut on the thigh part.
- Cook it until the meat is tender and the skin is brown. Serve with lechon manok sauce.
For the lechon manok sauce:
- Put all the ingredients together in a blender (except the all spice powder) until it becomes a puree .
- Pour the mixture in a saucepan and simmer for about 15 minutes or until the liver is already cooked and the sauce thickens.
- Turn off the heat then add the all spice powder. Mix well and set aside.