Lechon Manok – Filipino Roasted Chicken
Food Jaunts
Food Jaunts
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Ingredients

  • 135 F Then the foil gets removed, the heat cranked up to 425 F and the chicken roasts until a probe thermometer reads 163 F (Note – the USDA recommends cooking it until 165, but with carryover cooking I find it easily surpasses that temp after resting). After removing from the oven I like to let my chicken rest for at least 20 (and often 30) minutes before carving.
  • 1 whole chicken (about 3 ½ lbs)
  • 1 cup pineapple juice
  • ½ cup + 2 Tbsp soy sauce
  • 2 Tbsp fish sauce
  • ¼ cup Shaoxing rice wine or dry sherry
  • 2 Tbsp packed dark brown sugar
  • 2 Tbsp calamansi juice (can sub lemon juice)
  • 1 medium onion, finely diced
  • 6 cloves of garlic, minced
  • 1 (1 inch) piece of fresh ginger, skin removed and roughly chopped
  • 1 tsp freshly ground pepper
  • ½ tsp Chinese 5 Spice powder
  • 2 shallots, peeled and cut into fourths
  • 3 stalks of lemongrass
  • 2 Tbsp annatto oil (see notes below)

Instructions

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