Wednesday, March 23, 2016

Lechon Manok with Gravy

I was feeling a bit under the weather lately . So instead letting myself  sucked deeply into the dark unknown abyss ( coughs female hormones) , I went out to smell the flower ( coughs shopping)  , then march back home and treat  myself  and FF with something festive and delicious. After all , nothing perks me up from melancholy better than food. I decided to make Lechon Manok or Roasted chicken.

Preparation and waiting time is a pain, but its worth the wait.

The sight...The smell.. and the taste...Hmmm instant remedy!


1 whole chicken 
3 stalks of lemongrass
1 stalk of spring onion
2 shallots. cut into half
4 cloves garlic , smashed
1 lime, cut into half

Chicken rub:
50 g butter, softened
5 cloves of garlic,  finely minced
lime rind of 2 limes
salt and pepper
1 tsp. anise powder

Basting concoction:
4 tbsp. coconut oil
1 tsp. tamarind pulp
a dash of soy sauce & fish sauce
1/2 tsp. Annato powder
coarse salt


Mix chicken rub ingredients together until well combined. Set aside.

Clean the bird and pat it dry using a paper towel.  Carefully loosed up the skin around the chicken without tearing it. We're going to bury some treasure into its nooks and crannies . Season the cavity  of chicken generously with salt and pepper.

 Spoon a tablespoon or two of chicken into the chicken cavity.

 Rub mixture under and on to the skin. It makes your bird extra tasty!

 Prepare filling . Smash lemongrass to release the flavor and aroma.

 Stuff chicken with  it. Tie chicken leg with a twine to hold the filling together and to keep your bird looking pretty. Transfer bird to a clean plate, cover with cling foil and refrigerate for at least 24 hours.

On the cooking day, mix basting sauce ingredients together.

Preheat oven to 240 °C. Place chicken on a wire rack, breast down. I wrapped the wing tips with aluminium foil to prevent it from burning. Put a baking dish under the bird to catch all that delicious dripping. You need it for you gravy. Lover over temp. to 200°c. Bake chicken for 20 mins.

Brush chicken with basting sauce and continue to bake for 20 more minutes.

Flip the bird and brush with basting sauce. Continue baking for another 30 minutes or more ( depending on the size of you bird). To test, prick thick with the tip of your knife, if the juice that comes out is clear, then it's done. Once cooked, cover chicken with aluminium foil and let it rest for 10 minutes before serving.

Remember that dripping you saved ? Spoon out excess oil and dump everything else in a sauce pan. Add 1 tbsp of flour. Add in remaining basting sauce mixture. Add a cup of warm water. Let it simmer until thickens. Test taste, season with salt and pepper if needed. Serve with the bird.

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