"The Rage" lechon manok (for T)

I dont normally post recipes. First because i know, i am not a seasoned cook, and secondly, most of my recipes are hand-me-downs by my mother which i consider sacred and exclusive.

Also, i had a bad experience of giving away a recipe to a friend, and i did not only end up without a 'thank you' but criticised my recipe saying when she tried it, it wasnt as good as the one she always wanted.

But because my friend T asked me to share with her my recipe for a "senior san pedro"-like taste of a baked chicken (note: senior san pedro is a lechon manok brand popular in cebu, which is very much has a distinct taste.. i tried experimenting and replicating it until i got the taste exactly to how i wanted it, which i thought somewhat similar to the taste, so just a note of warning, this recipe is not from senior san pedro the lechon manok brand, nor do i claim its the exact taste..i just feel it tastes like the spit roasted chicken popular in my region) , i obliged. I also said i will kill her afterwards, which she said, she didn't mind,haha.. (you can tell a true blue cook and a true blue foodie, when they dont mind dying and killing for the sake of a recipe,haha).

So, i am sharing this to all the readers who happen to pass by this blog too, as its no point of sharing it to one, since i'm sharing anyway.

My husband calls this The Rage Lechon manok as he said he could eat a whole one if no one stops him.

and he is not a fan of roasted chicken, but since he had this oriental taste, he since liked roasted chicken

Also a warning: this is quite a long winded process. so you need patience to cook this.

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what to prepare:

for a piece of Large whole chicken:

Prepare the marinade:

2 oranges squeezed

1 lyme squeezed (if in the phils, lemonsito around 2 pcs)

2 stalks of lemongrass (cut in inches)

a pinch of dried rosemary (optional)

1 cooking onion/ sliced (this tastes sweeter than the purple one but you can use the purple one too if thats the only available ..

a few cloves of garlic (crushed)

around two to three tablespoons of oyster sauce

around 2 spoonfuls of soy sauce

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onions, cut slices of lemongrass and pinch of dried rosemary

on the left: lyme..on the right: orange (both squeezed)

crushed garlic

oyster sauce

soy sauce (i know, silver swan right?lol) i love my earls court haunts for home stuff

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Mix all of the ingredients and sauces, in a bowl, and put your freshly washed chicken in the marinade..

fresh whole chicken (not frozen).. (note: pat dry with paper towel after you wash..or the marinade wont soak)

marinate the chicken for 30 minutes to 1 side, and another 30 minutes on the other side

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while youre marinating, preheat your oven to 190 degrees C (fan operated)

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After marinating the chicken, place inside the chicken all the cut onions/lemongrass/garlic..

Place the chicken on a roasting dish and put in the top tray of your oven..Cover with aluminum foil

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Cook for an hour..but every twenty minutes, take out to baste the chicken skin with the marinade sauce

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After an hour, take out the foil, and cook for another 45-50 minutes, depending on chicken size (but basting the chicken skin every 15 minutes).

To know whether you've cooked enough after 45 minutes, slice the side of the chicken leg near the groin area, if blood still purts out, then you have to add another 10 minutes.

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Serve..

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in my own experience, the juices that come out of the chicken everytime you slice is worth the time and effort..

very juicy and pairs well with hot rice..and steamed vegetables and roasted potatoes or a jacket potato

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Let me know how yours ended up..

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Sorry T, i forgot to take a photo of the chicken after i dished out, i totally forgot that i was documenting for you,LOL.

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i was trying to erase some pics from my camera to lull me to sleep and i found the photos which reminded me to post them,LOL.