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Author Notes: This roasted chicken recipe is unlike most in the sense that it has a wonderful, distinct flavor. Maybe it's the fish sauce, or maybe the ginger, garlic, and lemongrass. Whatever it is, I can't get enough of it. —Dax Phillips
- 6 cloves of garlic, minced
- 2 stalks of lemongrass, roughly chopped
- 1 large shallot, minced
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 3 tablespoons fish sauce
- 1/2 teaspoon tumeric powder
- 1 tablespoon ginger, minced
- 3 whole bay leaves
- One 5-pound chicken
- 1/2 cup Soy sauce, as desired
- Garlic chile oil, to taste
- Add everything but the chicken into a large food processor and blend until you have a smooth paste. Rub this paste all over the chicken, inside and out. Place the entire chicken in a large bowl, cover with plastic wrap, and place it in the refrigerators
- Roughly 30 minutes before you plan to cook the chicken, remove it from the refrigerator and let it come to room temperature. Preheat your oven to 450° F while the chicken comes to temperature.
- Next, use a raised roasting pan or get a large, oven-proof skillet (or rimmed baking sheet) out and line it with a wire rack if you have one. If you do not have the rack, no big deal. Traditionally lechon manok might be wrapped in some banana leaves, but I did not have any. If you have some, wrap them in the leaves, and wrap the entire thing in aluminum foil. Place the chicken into the pan (or whatever your using), and place in the preheated oven for 40 minutes. Do not open the oven. After 40 minutes, turn off the oven, and keep the chicken in there for 20 minutes. After the full hour, remove it from the oven, and insert your meat thermometer into the thickest part of the chicken. The chicken is done when it registers 165° F at its thickest point.
- Lechon manok is commonly served with a liver sauce, but instead, blend together soy sauce with garlic chile oil to use as a dipping sauce.
- This recipe is a Community Pick!