Monday, February 15, 2010
Manang's Lechon Manok
Syempre hindi kumpleto ang Pinoy food cravings ko kung walang lechon manok. That is the main reason why I got myself a rotisserie. Actually, my friend Ana has it, and cooked lechon manok in it using cornish hens. That's what gave me the idea of getting myself this rotisserie.
My favorite back when I was in Pinas was the Baliwag style, although Andok's was more ubiquitous. But I had a different experience when I bought some at one of the MRT stations near JR Memorial Hospital (can't remember the name of the stall). The outlet was small, yet the machine was more high tech, and I love the spicy taste (although it was a bit too hot for my kids). I think the different spice flavor was due to the five-spice, which I tried below. And I added some other spices to experiment. If you notice, the two chickens below have different colors. That's because of different flavors. The chickens were the smallest ones among our very own homegrown chickens. Love them with atsarang papaya and steamy rice, plus sarsa ni Mang Tomas, of course. Hubby had the potato with it, and does not care for veggies.
Whole chickens (that will fit in the rotisserie)
5 cloves garlic each
1 onion each
several fenugreek seeds (I love the smell of it)
kosher salt to taste (in the cavity and on the skin)
various spices (I experimented with five spice, paprika, curry powder, ground pepper, etc -- up to you to experiment. Use your nose to see what you think will give you superb flavor)
Blocks of butter to keep skin moist.
Photos below pretty much self-explanatory. Cooking time depends on weight of chicken (about 2 hours for these two small chickens to make sure they are done. You can always check by prying with a fork or using a thermometer).
Add the veggies one hour before done.
Let sit on the platter for about 10 minutes before attacking to allow for the juices to redistribute.