Traditional way of cooking Roasted Chicken in Philippines, nilitson manok sa nagbabagang uling for about 2-3 hours. Lagyan ng fresh tanglad para bumango at mas sumarap. Happy cooking!
Litson Manok with Tanglad
INGREDIENTS:
- For litson 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 litson manok sauce:
- ½ kilo fried chicken liver
- 2 medium sized onion, chopped
- ¼ cup vinegar
- ¾ cup brown sugar
- 2 Tbsp. bread crumbs
- 1 head garlic
- ½ tsp. all spice powder
- 1 Tbsp. ground black pepper
- 1 cup chicken stock
- salt to taste
INSTRUCTIONS:
- For litson manok:
Pour chicken stock in a sauce pot, cook and let it simmer. - Season and add anise, lemon grass, onion, salt, sugar, garlic and cover. Simmer and 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 large syringe to inject the chicken with the soup stock.
- Marinate the chicken overnight and place it in the refrigerator.
- Grill the chicken over the live charcoal and keep basting with the oil and soup stock mixture.
- Grill the chicken (i-litson sa baga) for about 2 to 3 hours depending on the size and weight of the chicken.
- To test if the Chicken is done, a clear juice comes out of the chicken when you prick on the groin, leg part or thigh part.
- Cook it until the meat is tender and the skin is brown. Serve with lechon manok sauce.
- For litson 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.