Lechon Manok was one the big hits of the 80′s that stayed longer than his street counterparts , Shawarma. a Lechon Manok popped out like mushrooms in the streets of Manila. Certainly this is one of the best and healthy way of cooking a chicken.
This recipe is something you can do for special occassions. You can cook it outside in a pitsburn or in your oven.
1 whole dressed chicken
1 teasepoon of iodized salt
1 tablespoon of butter (about 10 to 15 g)
2 tablespoon of soy sauce
1 whole garlic
one bunch of lemon grass (tanglad)
3 bay leaves (laurel leaves)
Start by cleaning the chicken. Wash and pat it dry with paper towel. Rub some salt on the surface and on inside cavity of the chicken. Rub the skin with butter, garlic, soy sauce and pepper. Inside the chicken cavity put the bay leaves, lemon grass, half of the garlic and some pepper. Roast for about an hour (depending on the size) at 210° celsius. Serve with spicy vinegar and chopped onions or Sarsa ng lechon.