I know roasting chicken seems daunting but I want my roasted chicken to be tasty not just the skin but as well as the meat itself. Honestly, I can always buy cooked chicken in supermarkets any time at affordable price but it’s just that their chicken taste bland for me. I miss the Filipino style roasted chicken a.k.a Lechon manok ,a rotisserie chicken cooked in an outdoor pit. It is very well seasoned and tasty. There are loads of recipe for roasted chicken that I can hardly pick one which is best. So I decided to make a little experiment. The outcome didn’t fail me, the chicken turned out great and tasty (:. Recipe is inspired by two videos that I’ve found in Youtube.
1 whole chicken
1/2 tsp dried thymes
1/2 tsp dried rosemary
1/2 tsp sage
1 tsp ground pepper
1/4 cup soy sauce
2 Tbsp lemon juice
4 stalks of lemon grass
1 stalk of lemon grass minced
1 stalk leeks, chopped
6 cloves garlic
MAGGI MAGIC SARAP (optional)
Mix the herbs and rub all over the chicken, including the cavity. Pour in the soy sauce, lemon juice and the pepper. Put the minced lemon grass under the chicken skin. Stuff the cavity with the garlic, lemongrass and leeks and 1 tsp of MAGGI Magic sarap granules. Leave to marinade for atleast 1 hour or overnight (I marinated my chicken overnight).
Preheat the oven to 400° F / 200° C. Place the chicken in a roasting pan covered with foil.
Bake for 30 minutes. Lower the oven temperature to 350° F/ 180° C.
Open the chicken parcel. Cook for a further 50-60 minutes, turning at half time to brown the other side of the chicken. Basting it occasionally.
Use a meat thermometer to check the doneness of the chicken (at least 180ºF) or pierce with the fork and see if the juices run clear.
Let chicken rest for 10 minutes before slicing.Enjoy c”,)
Humba is another classic Filipino dish. It is quiet similar with adobo but it has some variations in the ingredients. This is usually cooked with pork but I wanted to try it with chicken.
1. In a pot put all the ingredients and let it boil over medium heat, once boiling , simmer for 5 minutes before stirring it.
2. Continue to simmer until the chicken is cooked and the sauce thickens.
CHICKEN PORK ADOBO WITH LIVER SPREAD
Want to try another version of adobo? then I wish you will try this as well. It taste fantastic and amazing. The recipe came from Chef Boy Logro one of the famous chef in my country Philippines.
1. In a bowl, marinate chicken and pork with soy sauce, vinegar, water,
sugar and bay leaf for at least 1 hour. Just before cooking, add the
garlic to the marinade.
2. Heat oil in pan, add chicken and pork, pan sear until brown.
3. Add marinade mixture, cover and simmer over medium heat until
4. Season with salt, pepper and liver spread
5. Serve hot.
I really want my buttered chicken to be crispy and tasty. So after all the experiments & tweaked the recipes I have found in the internet I had come up with my own recipe 🙂
1/2 kilo of chicken cut into serving size
1 1/2 Tablespoon of Maggi Magic Sarap (can be bought in asian stores)
1 Tablespoon lemon juice
1 Tablespoon fish sauce or 1/4 teaspoon fine salt
dash of black pepper
1 egg (optional)
1/4 cup flour
1/4 cup cornflour
1/2 teaspoon of Maggi magic sarap
dash of pepper and salt
Marinate chicken with maggi magic sarap, lemon juice,fish sauce,dash of pepper &salt for an hour. In another bowl mix cornflour & plain flour and add 1/2 teaspoon of Maggi magic sarap,dash of pepper &salt. Coat the marinated chicken with the flour mixture and deep fry till golden brown or done.
Note: The first 3 photos are the ones that has egg on the marinade and the last three photos doesn’t have egg. Both are tasty and crispy but I prefer the one that has no egg as the crispiness last longer than the other one .:)