20 Aug2012

There are just some dishes that are almost universally satisfying… and roast chicken must be one of them. Whether done on a fancy rotisserie in your oven or barbecue, over a charcoal pit, etc., the flavor of the charred skin and the blandish but hopefully juicy meat is familiar to millions of folks around the world. Maybe a couple of hundred years ago it was duck, pheasant, pigeon, and other fowl, with a stronger flavor profile… but today it’s more likely farm raised chicken.

We simply stuffed four chickens with some onions, garlic, lemongrass, salt and pepper and basted them with lard and turned them over hot coals for about 40 minutes until cooked. Do a last minute brush on marinade of soy sauce and kalamansi if you want to brown them more evenly…

Simply delicious.

 

COMMENTS:

  1. sandee says:

    Sarap naman. Ganda pa ng kulay. Wings for me please :P

    Aug 20, 2012 | 11:18 am

     
  2. Kelly says:

    Extra rice, please! :)

    Aug 20, 2012 | 12:00 pm

     
  3. EbbaBlue says:

    For dinner, we had slow roasted beef ribs, ayyy ang dami kong nakain. I told myself, I can’t think of anymore food. But, when I open your site and saw this picture, gosh, I salivated (even though its 11:15 night).

    We have a whole chicken inthe fridge, and I think kahit na mayron pa kaming left over na ribs, iluluto ko yung chicken in our charcoal grill bukas. Thanks.

    Aug 20, 2012 | 12:21 pm

     
  4. apa says:

    wow another hit from the Lord Pork, paano yan may chicken na. Baka pwede Meat Lord na lang.

    Aug 20, 2012 | 1:28 pm

     
  5. myra_p says:

    Hey MM, happy birthday to us!!

    Aug 20, 2012 | 2:16 pm

     
  6. Marketman says:

    myra, happy birthday to you! :)

    Aug 20, 2012 | 2:24 pm

     
  7. Papa Ethan says:

    Happy Birthday, MM! I wonder how these lechon manok stalls all over the metropolis can’t get this primitively simple dish right? The way you describe it, it’s so straightforward and no B.S., which is precisely what gives this style of roast chicken its flavorful charm.

    Aug 20, 2012 | 2:59 pm

     
  8. Marketman says:

    Papa Ethan, many lechon manok places rely on a brine, usually heavy with salt and sugar, to keep meat juicy. Nothing wrong with a brine, but if it has too much sugar, it overwhelms. Worse, I find many are just swimming in MSG as well. I like several of the lechon manok places, but I think since cost/price are carefully watched, the temptation to take short cuts is strong…

    Aug 20, 2012 | 3:31 pm

     
  9. Rochelle says:

    Yummy MM! :) Happy Birthday to you! :)

    Aug 20, 2012 | 4:34 pm

     
  10. Papa Ethan says:

    MM, I guess you’re right about the brine. Maybe that explains the “juice” that oozes out from the chicken when it’s chopped, and it does taste mediciney and overwhelming. A newcomer lechon manok brand was great-tasting for a while, but as soon as they expanded into multiple branches, the quality quickly deteriorated. Oh well…

    Aug 20, 2012 | 5:52 pm

     
  11. millet says:

    happy birthday, MM! nice to see the chickens are cooked through….a frequent bummer for chicken barbecue is when there are bloody areas around the bones.

    here’s wishing you more posts, more eats, more discoveries, and more love all around!

    Aug 20, 2012 | 5:54 pm

     
  12. EJ says:

    Maligayang bati sa iyong kaarawan, MM!

    Aug 20, 2012 | 6:15 pm

     
  13. chris says:

    Happy birthday MM! Chicken in the 1st photo looks really plump, juicy and flavorful. Chicken in the foreground, 2nd photo, looks kinda obscene though, haha.

    Aug 20, 2012 | 6:16 pm

     
  14. Gia Mayol says:

    Happy, happy birthday, MM!

    Aug 20, 2012 | 7:16 pm

     
  15. Chinky says:

    Happy birthday, MM!

    Aug 20, 2012 | 8:10 pm

     
  16. sophie says:

    Happy Birthday, MM!
    God bless.

    Aug 20, 2012 | 8:46 pm

     
  17. Anne says:

    Happy Birthday!!!!

    God bless you…….

    Aug 20, 2012 | 9:26 pm

     
  18. hannah says:

    happy birthday MM!

    Aug 20, 2012 | 9:46 pm

     
  19. netoy says:

    MM – more blessings your way on your birthday!!

    Aug 20, 2012 | 11:16 pm

     
  20. Dennis says:

    Happy Birthday Marketman.

    Aug 20, 2012 | 11:53 pm

     
  21. psychomom says:

    Happy birthday!

    Aug 21, 2012 | 12:13 am

     
  22. Botchok says:

    Happy Birthday MM!

    Aug 21, 2012 | 2:50 am

     
  23. PITS, MANILA says:

    looks good, MM!

    Aug 21, 2012 | 7:01 am

     
  24. Mart says:

    Happy birthday MM!

    Aug 21, 2012 | 10:15 am

     
  25. Meg Abalos Mationg says:

    Happy happy birthday MM. Wishing you more years of yummy-licious food-blogging :-)

    Aug 21, 2012 | 10:48 am

     
  26. WG says:

    Happy birthday MM

    Aug 21, 2012 | 2:46 pm

     
  27. little mary says:

    Happy birthday MM.

    Aug 21, 2012 | 4:49 pm

     
  28. Betchay says:

    Maligayang kaarawan!

    Aug 21, 2012 | 5:30 pm

     
  29. datingpulubi says:

    happy birthday mr. mm. all the best.

    Aug 21, 2012 | 11:22 pm

     
  30. marznery says:

    Maligayang bati MM!

    Aug 22, 2012 | 12:14 pm

     
  31. paeng says:

    happy birthday MM.

    Aug 22, 2012 | 4:37 pm

     
  32. Gerry T says:

    Yummy!Happy B- day MM!

    Aug 23, 2012 | 2:08 am

     
  33. Ana says:

    Happy Birthday,Mr MM!!!

    Aug 23, 2012 | 9:22 am

     
  34. jakbkk says:

    nakaka TL talga! (tulo laway) ….HAPPY BIRTHDAY, MM! and many more years to come… :-}

    Aug 23, 2012 | 9:43 am

     
  35. Eunice says:

    We do almost the same thing too, and results have been awesome. Frankly speaking, I think it’s the best way to make roasted chicken, minus the MSG and/or the brine.

    Aug 26, 2012 | 4:41 pm

     
  36. teny says:

    Happy Birthday MM!

    Aug 27, 2012 | 11:56 pm

     
  37. Sally says:

    Lechon manok ftw!

    Aug 28, 2012 | 6:00 pm

     
 

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