Lechong Manok

Lechong Manok

• 1 1/2 kilo whole chicken
• 4-6 stalks tanglad, lemon grass, crushed
• 1/2 cup soy sauce
• 1/4 cup kalamansi juice
• 2 tbsp. ground pepper
• 1 tsp salt
• butter

Cooking Instructions:

Marinate chicken in soy sauce and kalamansi juice for 4 hours or overnight. Rub chicken skin and cavity with salt and pepper. Stuff chicken cavity with lemon grass. Tuck in neck inside the cavity, roast in turbo broiler at 350 to 400°F for 1 to 1 1/2 hours, occasionally baste skin with butter. Roast until golden brown. Serve with lechon sauce or spicy ketchup.


source :  overseaspinoycooking