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1/13/14 Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)
bisayajudkaayo.blogspot.com/2010/05/lechon-manok-cebu-style-roasted-chicken.html 1/9
Majority of my recipes are Asian Cuisines, Filipino to be specific. Please inform me should you want touse my pictures. Check out some of my photos at TAGA_LUTO
Inato lang Filipino Cuisine and
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Home ABOUT ME FOODGAWKER GALLERY FOODVENTURES /TRAVELS D.I.Y
Friday, May 28, 2010
LECHON MANOK CEBU STYLE (ROASTEDCHICKEN CEBU STYLE)
HHHmmmm Lechon Manok..lami kaayo( lah-mee ka-uh- yu)! translation HHHmmm..Roasted
Chicken..so delicious! One of my family's comfort food.
This is how i make my lechon manok, well typically the bird should be in a rotisserie. Nope i
don't have a rotisserie...i wish!!! , so obviously this was roasted in the oven.
I believe, lemongrass is the key ingredient to a successful lechon manok. The smell and the
taste of the lemongrass just brings me back to memory lane. I'm glad lemongrass are now
widely available even the regular grocery stores now carry fresh and the paste in a tube,
you'll find them at the herb aisle. And of course, Asian stores near you will definitely have
lemongrass. If you can't really find lemongrass, substitute it w/ mint leaves or basil leaves.
INGREDIENTS FOR THE STUFFINGS: LEMONGRASS, SCALLIONS(GREEN ONIONS),
BAY LEAVES, GARLIC, PEPPERCORNS.
MIX THESE HERBS /VEGGIES WITH SALT AND PEPPER.
Recipe NewZ
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1/13/14 Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)
bisayajudkaayo.blogspot.com/2010/05/lechon-manok-cebu-style-roasted-chicken.html 2/9
INGREDIENTS FOR THE DRY RUB: SALT, GROUND PEPPER, ONION POWDER,
GARLIC POWDER.
MIX KOSHER SALT, GROUND PEPPER, ONION POWDER AND GARLIC POWDER. RUB
THIS DRY MIX IN AND OUTSIDE THE CHICKEN EVEN IN BETWEEN THE SKINS. STUFF
THE VEGGIES/HERBS INSIDE THE CHICKEN
I MEANT TO TRUSS THE CHICKEN BUT GOT LAZY, I OPTED TO JUST TIE THE END
PART
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1/13/14 Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)
bisayajudkaayo.blogspot.com/2010/05/lechon-manok-cebu-style-roasted-chicken.html 3/9
ROAST THE BIRD, BREAST SIDE DOWN FIRST. MY THEORY FOR THAT IS TO KEEP
THE BREAST MOIST AND GET MORE FLAVOR FROM THE DRIPPINGS/JUICES. WHEN
THE CHICKEN STARTS TO BROWN, TURN THE BIRD SO THE BREAST SIDE GETS
BROWN AND CRISP. ALSO I PLACE IT ON A RACK TO ACHIEVE CRISPY SKINS ALL
OVER.
CHICKEN SHOULD BE DONE AT 170 DEGREES F, INTERNAL TEMPERATURE. IF YOU
DON'T HAVE A THERMOMETER YOU CAN CHECK IT BY INSERTING A SKEWER AND
THE JUICES THAT COMES OUT SHOULD BE CLEAR IN COLOR. YOU CAN TURN THE
DRIPPINGS INTO GRAVY.
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1/13/14 Inato lang Filipino Cuisine and More: LECHON MANOK CEBU STYLE (ROASTED CHICKEN CEBU STYLE)
bisayajudkaayo.blogspot.com/2010/05/lechon-manok-cebu-style-roasted-chicken.html 4/9
Posted by TaGa_Luto at 7:00 AM
LET THE CHICKEN REST FOR 10 TO 15 MINUTES TO LET THE JUICES SETTLE. CARVE
AND SAVE THE ONIONS/SCALLIONS FROM THE STUFFING, I LOVE THOSE
HERBS/VEGGIES AS A SIDE DISH=;) DISCARD THE BAY LEAVES AND
LEMONGRASS.
WE SERVE LECHON MANOK W/ LEMON JUICE/SOY SAUCE MIXTURE FOR THE DIP,
STEAMED WHITE RICE AND THE HERBS/VEGGIES
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