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:
- Put chicken stock inside a saucepan and allow it to simmer.
- Add some ingredients anise, lemon grass, onion, salt, sugar, garlic clove and canopy.
- Following a couple of minutes switch off heat and hang aside.
- Strain the soup stock and reserve the spices. This is used later to stuff the chicken.
- Obtain a big syringe and inject the chicken using the soup stock.
- Allow the chicken marinade overnight within the fridge.
- Gradually grill the chicken within the live charcoal and baste using the oil and soup stock mixture.
- Grilling time will require about two to three hrs with respect to the weight and size from the chicken.
- Chicken is completed when obvious juice comes from the chicken when creating a cut around the leg part.
- Prepare it before the meat is tender and also the skin is brown. Serve with lechon manok sauce.
For that lechon manok sauce:
- Invest the components together inside a blender (except the all spice powder) until it might be a puree .
- 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.
- Switch off heat adding the all spice powder. Mix well and hang aside.