Bake whole chicken recipe panlasang pinoy

For that lechon manok

• 5 cloves garlic clove
• 1 Tablespoons of. anise seeds
• 4 stalks of lemon grass or tanglad
• 1 medium size onion, quartered
• 1 Tablespoons of. brown sugar
• Salt to taste
• 1 cup chicken soup stock (or chicken bouillon cube dissolved in 1 cup warm water)
• 1 whole medium size outfitted chicken

For that lechon manok sauce:

• ½ kilo fried chicken liver
• 2 medium-sized onion, chopped
• ¼ cup vinegar
• ¾ cup brown sugar
• 2 Tablespoons of. bread crumbs
• 1 mind garlic clove
• ½ teaspoon. all spice powder
• 1 Tablespoons of. ground pepper
• 1 cup chicken stock
• salt to taste

For that lechon manok:

1. Put chicken stock inside a saucepan and allow it to simmer.
2. Add some ingredients anise, lemon grass, onion, salt, sugar, garlic clove and canopy.
3. Following a couple of minutes switch off heat and hang aside.
4. Strain the soup stock and reserve the spices. This is used later to stuff the chicken.
5. Obtain a big syringe and inject the chicken using the soup stock.
6. Allow the chicken marinade overnight within the fridge.
7. Gradually grill the chicken within the live charcoal and baste using the oil and soup stock mixture.
8. Grilling time will require about two to three hrs with respect to the weight and size from the chicken.
9. Chicken is completed when obvious juice comes from the chicken when creating a cut around the leg part.
10. Prepare it before the meat is tender and also the skin is brown. Serve with lechon manok sauce.

For that lechon manok sauce:

1. Invest the components together inside a blender (except the all spice powder) until it might be a puree .
2. Pour the mix inside a saucepan and simmer for around fifteen minutes or before the liver has already been cooked and also the sauce thickens.
3. Switch off heat adding the all spice powder. Mix well and hang aside.