Sr Pedro Lechon Manok
1 Large whole chicken
For the marinade:
2 oranges, squeezed
1 lime, squeezed (lemonsito 2 pcs)
2 stalks of lemongrass (cut in inches)
a pinch of dried rosemary (optional)
1 white onion/ sliced
a few cloves of garlic (crushed)
2-3 tbsp oyster sauce
2 tbsp soy sauce
Salt and pepper
½ onion, wedge
2 slices of lemongrass, knotted
pinch of dried rosemary
3 crushed garlic
1 tsp oyster sauce
1 tsp soy sauce
In a large mixing bowl, combine all of the ingredients and place your freshly (not frozen) washed chicken for marination.
Note: pat dry with paper towel after you wash or the marinade won’t easily absorbed by the chicken.
Rub chicken with salt and pepper inside and out. Marinate chicken with the prepared marinade sauce for 30 minutes on each side. Turn and flip it over every 30 minutes to equally distribute marinate mixture.
(You may also inject a some marinade sauce on breast part to make it tastier. Injections can be bought at any drugstores)
Preheat oven to 190 degrees C (fan operated). When done marinating chicken, insert sliced onions, lemongrass and garlic in chicken cavity.
Transfer chicken on a roasting dish and put in the top tray of your oven.Cover with aluminum foil.
Cook for an hour, but every twenty minutes, take out to baste the chicken skin with the marinade sauce
After an hour, remove foil, and cook for another 45-50 minutes. Keep on basting the chicken skin every 15 minutes to ensure it won’t toast too much.
To know if your chicken is cooked in the center, just insert a skewer on the side of leg or groin part, juice that comes out should be clear in color. Just add additional 10 minutes of cooking until no pinkish juice comes out of the chicken. Turn of heat and transfer chicken into a serving plate.
You can use the extra juice in the pan to flavor your Homemade Gravy Sauce if you like.
Serve and enjoy!
You may also try this Gravy sauce recipe:
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