Cebu Style Roast Chicken Recipes

CEBU LECHON MANOK (BAKED)

Steps:

• Rub the skin and inside of the chicken with salt and pepper. Then rub the skin of the chicken with garlic, ginger and soy sauce.
• Stuff the chicken with lemon grass and bananas. Wrap the chicken tightly with aluminum foil.
• Roast in a preheated 400 °F oven for about an hour. Then open the foil and let it roast until the skin is golden brown and crisp (approximately 30 minutes or more).
• Serve with dipping sauce made from a mixture of vinegar, onions and pepper.

LECHON MANOK (PINOY ROAST CHICKEN)

Steps:

• Combine onion, garlic, calamansi juice, fish sauce, salt, black pepper, and brown sugar in a bowl to make marinade.
• Place chicken in a roasting pan. Rub marinade over chicken, including inside the cavity. Let chicken marinate in the refrigerator, about 4 hours. Reserve leftover marinade in the bowl.
• Preheat oven to 400 degrees F (200 degrees C).
• Trim lemongrass, discarding tough outer stalks. Pound inner stalks with a heavy object until bruised. Place lemongrass and bay leaves inside the chicken cavity.
• Stir oil into the leftover marinade in the bowl.
• Roast chicken in the preheated oven, basting with the oil mixture from time to time, until an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 60 to 90 minutes.
• Remove chicken from the oven and allow to rest in a warm area for 15 minutes before serving.

CEBU-STYLE ROAST CHICKEN

Steps:

• Preheat oven to 475°F.
• Rinse and pat the chicken dry (this will make the skin crunchy). Set aside.
• Wash the spring onions and the lemon grass stalks well. Slice the stalks in half. Set aside.
• Sprinkle sea salt and black pepper into the inside of the chicken.
• Stuff the chicken with the spring onions and the lemon grass.
• Rub the chicken with sea salt, black pepper, and garlic powder. In an oven-safe pan or stoneware, roast the chicken @ 475F for 45 minutes.
• Lower the oven temperature to 375F and continue to roast for 30 minutes.
• Serve with hot rice and cold Coca-cola.

TUSCAN STYLE ROASTED CHICKEN

Steps:

• Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Place a large cast-iron pan on the direct-heat side of the grill to preheat.
• Sprinkle the chicken with salt and pepper on both sides. Add a film of olive oil to the pan, followed by the chicken pieces, skin-side down. Allow the chicken to deeply brown, 4 to 5 minutes, then flip and add the garlic. Briefly sauté until fragrant, then deglaze with the vermouth. Scatter in the tomatoes, olives and oregano bundle. Add the chicken stock and season with salt and pepper. Move the pan to the indirect-heat side of the grill and close the lid. Allow to cook until the chicken is cooked through and the internal temperature reads 160 degrees F, 15 to 20 minutes. Remove the pan from the heat and stir in the butter. Discard the oregano bundle. Top with the basil and serve.

PORTUGUESE-STYLE ROAST CHICKEN

Steps:

• Preheat oven to 200°C or 180°C fan. Using kitchen scissors or poultry shears, cut down either side of the backbones of chickens and discard. Open out chickens and flatten, pressing with the heel of your hand.
• Rub chicken skin with cut lemon; reserve lemons. Combine oil, garlic, oregano, paprika, cayenne and salt, and rub into skin. Arrange chickens skin side up in a large baking dish and add reserved lemons.
• Roast for 45 minutes, until golden brown and cooked through. Set aside to rest for 10 minutes, then carve into pieces. Drizzle with reserved pan juices to serve.