Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)
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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.
bisayajudkaayo.blogspot.com/2010/05/lechon-manok-cebu-style-roasted-chicken.html
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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
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bisayajudkaayo.blogspot.com/2010/05/lechon-manok-cebu-style-roasted-chicken.html 2/9
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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bisayajudkaayo.blogspot.com/2010/05/lechon-manok-cebu-style-roasted-chicken.html
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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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