CEBU-STYLE ROAST CHICKEN
This recipe was born out of homesickness during my first year in Germany. We were lucky enough to have an Asian store close by for the lemon grass. Its best to use the regular/young chicken. I tried using hen, but turned out rubbery and it didn't smell too good either. Sea salt really brings out the flavor while the lemon grass adds to the "kick" factor of the dish. If you have a coal-burning oven, then you will have a more flavorful effect. Now, its been my family's favorite and I prepare it during gatherings. Enjoy!
Provided by Anne Co
Categories Filipino
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 721.4, Fat 52.9, SaturatedFat 15.1, Cholesterol 243.8, Sodium 227.1, Protein 57.2
LECHON MANOK (PINOY ROAST CHICKEN)
Juicy whole chicken roasted or cooked on a rotisserie. It remains a popular street food in the Philippines. It's best to give it time to marinate so that the flavors meld together. Serve it with Nina's Lechon Sauce.
Provided by Mekmolek
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 5h40m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 319.3 calories, Carbohydrate 13.2 g, Cholesterol 113.6 mg, Fat 11.9 g, Fiber 0.9 g, Protein 38.8 g, SaturatedFat 3 g, Sodium 1231.3 mg, Sugar 3.3 g
POLISH-STYLE ROAST CHICKEN
Delicious chicken and a bonus soup recipe to make with the leftovers (if there are any!). See Polish Chicken Noodle Soup Recipe #143044.
Provided by ElaineAnn
Categories Whole Chicken
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- Remove giblets from chickens. Place hearts, necks, and gizzards in roasting pan. Discard livers.
- With a sharp knife, remove excess fat from chickens. Dry insides with a paper towel. With fingers, loosen skin over breast and thighs to make pockets, being careful not to tear the skin.
- In a food processor or blender, combine onion, garlic, paprika, salt, and pepper; puree until smooth.
- Spread 1/4 cup onion puree in the bottom of the roasting pan.
- Place chickens in pan, at least 1 inch apart. Rub 1 tablespoon puree in each cavity and spread remaining puree under skin.
- Tuck wing tips under back and tie legs together with kitchen twine.
- Roast chickens for 20 minutes. Drizzle with 1/4 cup chicken broth and roast for 40 minutes more, basting with pan drippings every 20 minutes.
- Tent chickens with foil and continue roasting for 30 minutes, or until meat thermometer measures 180° and the cavity juices run clear.
- Transfer chickens to a platter and cover with foil to keep warm. Pour pan juices into a bowl and chill in freezer 10 minutes to bring fat to the surface.
- Meanwhile, add remaining chicken broth and vodka to roasting pan and bring to boil over medium heat, scraping up any brown bits adhering to pan. Add any juices accumulated on the platter. Skim off fat from chilled pan juices, add to roasting pan, and return to a boil.
- Strain juices through a fine sieve into a medium saucepan. Bring to a simmer over medium heat. In a small bowl, blend water and cornstarch; whisk into simmering gravy. Cook, stirring, until slightly thickened, about 1 minute. Whisk in dill and sour cream, if using. Season with salt and pepper.
- Carve chickens, discarding skin. Serve with gravy (save some if making Polish Chicken Noodle Soup.)
- Serve with egg noodles and sauteed cabbage.
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